Yaki Udon with Tofu
Quick Japanese stir‑fry of chewy udon, golden tofu and cabbage in a savoury soy‑mirin glaze. Ready in 30 minutes — perfect for weeknights.
Yaki udon is the comfy, chewy noodle stir‑fry you didn’t know you needed on a weeknight. This version uses pressed extra‑firm tofu for satisfying bites and a simple soy‑mirin glaze that sings of umami.
It’s fast, forgiving and perfect when you want something hot, savoury and ready in about half an hour. Swap the tofu for thinly sliced pork or chicken if you prefer meat — see substitutions below.
Ingredients
- 400 g fresh udon noodles
- 200 g extra-firm tofu — pressed and cut into 2 cm cubes
- 30 ml vegetable oil
- 15 ml sesame oil
- 1 brown onion — small, thinly sliced
- 1 carrot — medium, julienned
- 200 g white cabbage — shredded into ~2 cm pieces
- 150 g chestnut mushrooms — sliced
- 2 garlic cloves — finely chopped
- 20 g fresh ginger — finely grated
- 3 spring onions — trimmed and sliced on the diagonal
- 45 ml soy sauce
- 30 ml mirin
- 15 ml sake
- 5 ml sugar
- sea salt — to taste
- black pepper — freshly ground, to taste
- 15 ml toasted sesame seeds — to garnish
Equipment
- wok or large frying pan
- spatula
Instructions
Press the extra-firm tofu to remove excess moisture: wrap the cubes in kitchen paper and place a plate and a weight on top. Leave for 15 minutes.
Whisk the sauce in a small bowl: mix soy sauce, mirin, sake, sugar, grated fresh ginger and chopped garlic. Set to one side.
Prepare the vegetables: thinly slice the brown onion, julienne the carrot, shred the white cabbage, slice the chestnut mushrooms and trim and slice the spring onions.
Heat a wok or large frying pan over a medium‑high hob. Add vegetable oil and half the sesame oil. When hot, add the pressed tofu and fry, turning occasionally, until all sides are golden (about 6–8 minutes). Season lightly with sea salt while frying. Transfer tofu to a plate.
Return the pan to medium‑high heat and add a splash more vegetable oil if needed. Add the brown onion and carrot and stir‑fry for 2 minutes. Add the chestnut mushrooms and white cabbage and stir‑fry for another 2 minutes until the veg is just tender-crisp.
Add the fresh udon noodles straight from the packet (if frozen, thaw first). Break them up with tongs or a spatula, then pour the prepared sauce over the noodles. Toss constantly over high heat for 2–3 minutes until the noodles are glossy and the sauce is well distributed. Return the tofu to the pan to heat through.
Drizzle the remaining sesame oil, toss in the spring onions and season with sea salt and black pepper. Remove from the hob, transfer to serving bowls and scatter with toasted sesame seeds.
Tips
- Press the tofu well — it’s the single best trick to get crisp, non‑soggy cubes.
- Always cook on a high hob and keep food moving. Low heat = steamed, limp veg and gluey noodles.
- If your udon sticks together, separate gently with tongs under a splash of warm water before frying.
- Make the sauce ahead and refrigerate for up to 24 hours; toss in just before serving to keep flavours bright.
- Store leftovers in the fridge up to 2 days; reheat briefly in a hot pan with a splash of water to loosen the noodles.
Substitutions
extra-firm tofu → thinly sliced boneless pork shoulder, 250 g, increase frying time until cooked through
Noticeably differentsoy sauce → tamari, 45 ml
Stays closefresh udon noodles → frozen udon (thawed) or fresh pasta-style wheat noodles, 400 g
Stays close
Nutrition
Per serving · estimated
- 640
- Calories
- 19 g
- Protein
- 52 g
- Carbs
- 22 g
- Fat
- 5 g
- Fibre
- 8 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I use frozen udon?
Yes — thaw briefly at room temperature or rinse under warm water to loosen before adding to the pan.
How do I stop the noodles becoming soggy?
Cook on high heat, toss constantly and avoid adding too much sauce at once. If the noodles are wet or clumped, separate under warm water before frying.
Can I make this gluten‑free?
Use a gluten‑free udon alternative (rice noodles) and replace soy sauce with tamari. Texture will be different but still tasty.
How long will leftovers keep?
Refrigerate in an airtight container for up to 48 hours. Reheat briefly in a hot pan with a splash of water.
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