This vegan udon noodle bowl is perfect for meal prep! It comes together in 30 minutes and can be enjoyed cold.
Course Main Course
Cuisine Vegan
Diet Vegan
Keyword meal prep bowl, pasta
Total Time 30 minutesminutes
Servings 3servings
Ingredients
for the tofu
450gtofufirm or extra-firm
1tbsptamarior soy sauce
1tbspcornstarch
for the udon noodle bowl
250gudon noodles
100gcucumber
60gradish
1smallcarrot
60gred cabbage
a littletamarior soy sauce
a littlesesame oil
for the dressing
3tbsppeanut butter
1limejuice
1tsptamarior soy sauce
1tspmaple syrupor another liquid sweetener
Instructions
to make the tofu
Preheat your oven to 200C.
Cut the tofu into bite-sized pieces (like cubes or triangles) and add to a bowl with the tamari. Mix well.
Add the cornstarch and combine so that every piece of tofu is coated with some cornstarch.
Add to a baking tray and spread evenly. Bake in the oven for 20-25 minutes until crispy, flipping halfway through.
to make the dressing
Combine all ingredients in a small mixing bowl and combine until smooth. Add water a teaspoon at a time until you reach a somewhat runny, but not too thin consistency (you should be able to drizzle it).
to make the udon noodle bowl
Cook the noodles according to package instructions. When they are done, rinse them under cold water. Then, add a little tamari and sesame oil to add flavor and prevent them sticking together.
In the meantime, prepare the veggies. Thinly slice the cucumber and radish. Cut the carrots and red cabbage into thin slices (you can grate them, too, if you want).
to assemble the bowls
Add a third each of the tofu, noodles and veggies to a bowl and drizzle over the dressing. Serve with some lime or parsley/coriander.
to assemble the bowls (to-go version)
Assemble the bowls by adding a third each of the tofu, noodles and veggies to a food prep container. Store the dressing separately in 3 little jars until serving.