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Seared Tofu and Umami Udon Noodles

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Allergens:
Wheat
•Soy
•Sulphites
•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

200 g

Udon Noodles

(Contains: Wheat May contain traces of: Tree nuts, Fish, Milk, Peanuts, Crustaceans, Egg, Soy, Sulphites, Sesame, Mustard)

1 unit(s)

Tofu

(Contains: Soy May contain traces of: Wheat)

113 g

Mushrooms

1 unit(s)

Miso Broth Concentrate

(Contains: Soy May contain traces of: Fish, Milk, Crustaceans, Egg, Sulphites, Sesame, Mustard, Wheat, Gluten)

56 g

Baby Spinach

2 tbsp

Ginger-Garlic Puree

(May contain traces of: Milk, Soy, Sulphites)

1 tbsp

Soy Sauce

(Contains: Wheat, Soy, Sulphites May contain traces of: Fish, Milk, Crustaceans, Egg, Soy, Sulphites, Sesame, Mustard, Wheat, Gluten)

3.5 g

Black Sesame Seeds

(Contains: Sesame May contain traces of: Tree nuts, Fish, Milk, Peanuts, Crustaceans, Egg, Soy, Sulphites, Mustard, Wheat)

Not included in your delivery

⅓ tsp

Salt*

⅓ tsp

Pepper*

2 tbsp

Oil*

Nutrition Values

Calories600 kcal
Fat24 g
Saturated Fat3.5 g
Carbohydrate69 g
Sugar2 g
Dietary Fiber7 g
Protein28 g
Sodium950 mg
Potassium550 mg
Calcium600 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1
  • Before starting, wash and dry all produce.
  • Slice mushrooms into 1/4-in slices.
  • Pat tofu thoroughly dry with paper towels, then cut into 3/4-inch cubes. Season with salt and pepper, then toss to coat.
2
  • Meanwhile, to a small bowl, add miso, soy, ginger-garlic puree, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water. Stir to combine.
3
  • In a large non-stick pan, heat 1 tbsp oil over medium-high. When hot, add tofu. (NOTE: For 4 servings, cook tofu in 2 batches, using 1 tbsp oil per batch.)
  • Pan-fry for 6-7 min, turning cubes occasionally, until crispy and golden all over.
  • Transfer tofu to a plate and set aside. Cover to keep warm. 
4
  • Reduce heat to medium.
  • Add 1/2 tbsp (1 tbsp) oil to the same pan.
  • Add mushrooms. Cook for 5-6 min, stirring occasionally, until softened. Season with salt and pepper.
  • To the pan with veggies, add sauce mixture. Bring to a simmer.
  • Once simmering, add udon noodles and tofu. 
  • Cover and cook for 3 min, stirring halfway, until noodles are tender and sauce coats the noodles. Remove the pan from the heat. Add spinach, mix to combine.
5
  • Divide umami udon noodles between bowls.
  • Sprinkle sesame seeds over top.

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