Udon with Tofu and Vegetables
A wholesome, flavour-packed dish for fans of bold, oriental-inspired meals.
Made with Double Concentrated Tomato Paste
For rich, intense tomato flavour, Mutti’s Tomato Paste is the perfect choice—enhancing both depth and texture in every dish.
Ready in 30 min (Prep: 15 min / Cook: 15 min)
Serves 4 | Easy | Vegan & Vegetarian
Ingredients
Main
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400 g fresh udon
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350 g silken tofu
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1 tsp turmeric
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100 g onion (sliced)
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100 g carrot (julienned)
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100 g zucchini (julienned)
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Sesame oil (as needed)
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Kala namak / black salt (to taste)
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Toasted sesame seeds (for garnish)
Sauce
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60 ml soy sauce
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1 tbsp toasted sesame seeds
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1 garlic clove (crushed)
Method
- 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.
- Heat a drizzle of oil in a large pan, then add the silken tofu and break it apart with the tip of a spatula.
- Add the turmeric and mix well.
- 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.
- 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.
- Add the julienned carrots and zucchini and continue cooking over high heat for five minutes, stirring constantly.
- Meanwhile, bring a large pot of water to a boil and cook the udon for a couple of minutes.
- 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.
- Stir-fry the udon in the pan for a couple of minutes.
- Garnish the udon with a sprinkle of toasted sesame seeds.
