Yaki Udon with Tofu

Wed, 11 February 2026

Serves 2 | Ready in 15 minutes

Ingredients

For the tofu

• 200 g firm tofu, pressed and cut into cubes
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp cornflour (or potato starch)

For the noodles

• 2 packs fresh udon noodles (about 400 g)
• 2 tbsp vegetable or rapeseed oil

Vegetables

• ½ onion, sliced
• 1 carrot, julienned
• 80 g mushrooms (shiitake or chestnut), sliced
• 2 spring onions, cut into 4 cm lengths

Sauce

• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp mirin (or 1 tsp sugar + 1 tbsp water)
• 1 tsp rice vinegar

To finish

• Sesame seeds
• Optional chilli oil or chilli crisp

Method 

1. Crispy tofu
   Toss the tofu with soy sauce, sesame oil and cornflour.
   Heat a pan with oil and fry until golden and crisp on all sides.
   Remove and set aside.
2. Vegetables
   In the same pan, add a little more oil.
   Fry onion, carrot and mushrooms on high heat for 2–3 minutes — keep them moving.
3. Noodles
   Add udon noodles straight into the pan.
   Toss to loosen and let them pick up a bit of colour.
4. Sauce it
   Pour in light soy, dark soy, mirin and rice vinegar.
   Toss everything together — glossy, savoury, slightly sweet.
5. Finish
   Add tofu back in with spring onions.
   Toss once more, heat through, and turn off the heat.
6. Serve
   Finish with sesame seeds and a drizzle of chilli oil if you like heat.