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These Spicy Peanut Udon Noodle Bowls are loaded with crispy baked tofu, broccolini and saucy noods. A savory and healthy vegan dinner | ThisSavoryVegan.com #thissavoryvegan #tofunoodlebowls #vegandinnerideas
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Spicy Peanut Udon Noodle Bowls

These Spicy Peanut Udon Noodle Bowls are loaded with crispy baked tofu, broccolini and saucy noods. A savory and healthy vegan dinner!
Course Main Course
Cuisine asian
Keyword noodles, tofu, udon
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 403kcal






  • 14 oz fresh udon noodles
  • 3 green onions diced, greens & whites separated
  • 2 cloves garlic diced
  • ½ 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 tablespoon 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 ½ 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.



Calories: 403kcal | Carbohydrates: 42g | Protein: 21g | Fat: 18g | Saturated Fat: 3g | Sodium: 1531mg | Potassium: 318mg | Fiber: 4g | Sugar: 9g | Iron: 2mg