Udon with tofu and vegetables is a complete, tasty, and nutritious dish, perfect for lovers of oriental flavors.
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Did you know?
Udon with tofu and vegetables is an easy-to-make, plant-based, healthy, and delicious one-pot dish with an oriental twist.
1
Prepare the sauce. In a small bowl, combine the soy sauce, Double Concentrated Tomato Paste, crushed garlic, and toasted sesame seeds. Mix well and set aside.
2
Heat a drizzle of oil in a large pan, then add the silken tofu and break it apart with the tip of a spatula.
3
Add the turmeric and mix well.
4
Let the tofu cook over high heat until it has released all its water. Once ready, season it with kala namak salt and set aside.
5
In the same pan used for the tofu, heat a drizzle of oil, then add the sliced onion and sauté over high heat for a couple of minutes.
6
Add the julienned carrots and zucchini and continue cooking over high heat for five minutes, stirring constantly.
7
Meanwhile, bring a large pot of water to a boil and cook the udon for a couple of minutes.
8
Once ready, drain the udon and add them to the pan with the vegetables over high heat. Then, add the sauce and the silken tofu.
9
Stir-fry the udon in the pan for a couple of minutes.
10
Garnish the udon with a sprinkle of toasted sesame seeds.
Can you recreate the flavors of Asian cuisine at home? Absolutely! These delicious udon with vegetables and silken tofu prove it. A quick and easy dish made with just a few ingredients. But what’s the key to achieving that authentic oriental taste? Without a doubt, the sauce! Thanks to the combination of Mutti Double Concentrated Tomato Paste and soy sauce, it perfectly coats the udon, making them creamy and even more flavorful.
Many Asian recipes include eggs as an ingredient. For those following a 100% plant-based diet, replacing them is really simple! For dishes that usually require scrambled eggs, silken tofu is the perfect substitute. This particular type of tofu, with its creamy texture and neutral taste, mimics scrambled eggs perfectly when stir-fried with turmeric and kala namak salt (a special type of salt that resembles the taste of eggs). If you can’t find silken tofu, you can replace it with regular tofu, making sure to crumble it well in the pan with your fingertips to recreate the scrambled egg effect.
