These Spicy Peanut Udon Noodle Bowls are loaded with crispy baked tofu, broccolini and saucy noods. A savory and healthy vegan dinner!
These noods are about to be your new favorite saucy, spicy weeknight dinner! With the addition of crispy baked tofu and steamed broccolini, this really is a complete meal. This noodle bowl is better than takeout and totally addicting!
How to make the crispy tofu for these Spicy Peanut Udon Noodle Bowls
When I said this is a complete meal, I meant it. The first thing we are going to make is the crispy baked tofu. It does require a couple of steps, but I promise the outcome is the most perfect crispy tofu.
To start grab a brick of extra firm tofu and cut it into cubes. Place the pieces in a clean kitchen towel and place a heavy object on top to press the extra moisture out. I recommend doing this for 30 minutes, but if you are short on time, 10 will do the trick. Toss the pressed tofu in some oil, soy sauce and corn starch and then spread it out on a parchment lined baking sheet.
Bake the tofu for 30 minutes, flipping halfway. While the tofu is cooking, you can prepare the rest of the bowl.
How to assemble Spicy Peanut Udon Noodle Bowls
To get the rest of the bowl ready, grab your sauce ingredients. For the sauce, you will need low sodium soy sauce, sriracha, rice vinegar, chili garlic sauce, sesame oil, peanut butter and some water. Give it a quick whisk and set it aside.
Add the udon noodles to some boiling water and gently move them around with some tongs until they are separated. Drain them and set them aside.
To make the broccolini add some sesame oil and soy sauce to a pan. Give the broccolini a quick char on both sides then add a splash of water and cover for 5 minutes. You want the broccolini to steam but still have some crunch. Remove it from the pan and set aside.
To the same pan you cooked the broccolini in, add some sesame oil, garlic, ginger and green onion. Cook for about a minute, then add in the tofu, sauce & noodles. Toss until everything is combined and then add the broccolini back in until it is warmed through.
How to serve Spicy Peanut Udon Noodle Bowls
Plate your noodles, tofu and broccolini with plenty of green onions and a pinch of sesame seeds. You could also add some red pepper flakes for an extra kick.
If your sauce starts to thicken up too much, you can add another splash of water or a drizzle of sesame oil to the bowls.
Need more recipe inspo? Check these out:
Spicy Peanut Udon Noodle Bowls
FOR THE TOFU
- 1 block extra firm tofu
- 1 tbsp low sodium soy sauce
- 1 tbsp corn starch
- 1 tbsp olive oil
FOR THE SAUCE
- 1/4 cup low sodium soy sauce
- 1/4 cup unsalted peanut butter
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce
- 1 tbsp sesame oil
- 2-4 tbsp water
FOR THE BROCCOLINI
- 8 oz broccolini hard stems trimmed
- low sodium soy sauce
- sesame oil
FOR THE BOWLS
- 14 oz fresh udon noodles
- 3 green onions diced, greens & whites separated
- 2 cloves garlic diced
- 1/2 inch fresh ginger diced
- sesame seeds for topping
- Drain the tofu and cut into bite-sized pieces. Lay tofu pieces out on one half of a clean kitchen towel. Fold the other side on top of the tofu. Place a heavy pan on top of the kitchen towel to press the tofu. Press for 10-30 minutes – the longer the better.
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Add the tofu pieces to a bowl and add the soy sauce, corn starch and olive oil. Toss to combine. Spread out on the baking sheet, making sure that the tofu pieces aren't touching. Place in the oven and bake for 30 minutes, flipping halfway.
- While the tofu is cooking, prepare everything else. Combine the sauce ingredients in a bowl and stir to combine. Set aside.
- Bring a pot of water to a boil. Add the udon noodles and gently shake them loose with some tongs. Once they are separated, drain and set aside.
- To make the broccolini, place a pan on the stove over medium heat. Add a splash of soy sauce and sesame oil. Add the broccolini to the pan. Cook for a couple minutes on each side, or until slightly charred. Add 2 tbsp of water to the pan, cover and lower heat – when adding the water, do it quickly, since the oil will splatter when you add the water. Steam for 5 minutes. Remove the broccolini from the pan and set aside.
- Place the empty pan back on the stove over medium heat. Add the garlic, ginger and whites of the green onions to the pan and cook for 1 minute. If the pan is too dry, you can add a splash of water. Add the finished tofu and 1/2 of the sauce to the pan and toss until heated through. Add the noodles and the rest of the sauce and toss until coated. Add the broccolini back to the pan and cook until heated through. If the sauce is too thick, you can add some water or a drizzle of oil.
- Split the noodles & veggies between 4 bowls and top with the remaining green onions and sesame seeds.
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