Tofu Spinach Udon Noodles
This quick and easy Tofu Spinach Udon Noodle recipe is a healthy, protein-packed meal that can be customized with your favorite vegetables.
Ingredients
Main Ingredients
- 200 grams udon noodles Cook according to package instructions
- 200 grams firm tofu, drained and cubed Great source of protein
- 200 grams fresh spinach Rich in vitamins A, C, K
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil Adds a rich, nutty flavor
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon vegetable oil For cooking the tofu
- 2 tablespoons green onions, sliced For garnish
- Salt and pepper, to taste
- Optional: sesame seeds for garnish
Instructions
Prepare the Udon Noodles
- Cook the udon noodles according to the package instructions. Drain and set aside.
Cook the Tofu
- In a large skillet, heat the vegetable oil over medium heat. Add the cubed tofu and cook until golden brown, about 8-10 minutes. Stir occasionally to ensure even cooking.
Add Garlic and Ginger
- Once the tofu is golden, add the minced garlic and grated ginger to the skillet. Stir for about 1-2 minutes until fragrant.
Incorporate Spinach
- Add the fresh spinach to the skillet. Cook until wilted, which will only take about 2-3 minutes.
Combine with Udon Noodles
- Add the cooked udon noodles to the skillet. Pour in the soy sauce and sesame oil. Toss everything together until well combined. Cook for an additional 2 minutes.
Season and Serve
- Taste and season with salt and pepper as desired. Serve hot, garnished with sliced green onions and optional sesame seeds.
Notes
Store leftovers in an airtight container for 2-3 days. For freezing, store tofu, spinach, and noodles separately to maintain texture. Don't overcook tofu and use fresh spinach for best results.