Spicy Sweet Chili Tofu Udon (Printable Version)
Crispy tofu, sweet chili glaze, and fresh veggies tossed with udon for a vibrant, flavorful bowl.
# What You'll Need:
→ Main Components
01 -
400 g firm tofu, pressed and cubed
02 -
130 g cornstarch, for dredging
03 -
1 green bell pepper, sliced
04 -
1 red bell pepper, sliced
05 -
70 g red onion, sliced
06 -
30 ml vegetable oil, for frying
07 -
2 servings pre-cooked udon noodles (approximately 400 g total)
→ Sauce and Garnish
08 -
120 ml sweet chili sauce
09 -
15 ml soy sauce
10 -
5 ml sesame oil
11 -
1 tsp chili flakes or sriracha (optional)
12 -
Fresh green onion, chopped, for garnish
13 -
Fresh cilantro, chopped, for garnish
# Steps To Follow:
01 -
Press the tofu to remove excess moisture, cut into 2 cm cubes, and thoroughly coat with cornstarch.
02 -
Heat vegetable oil in a non-stick pan over medium-high heat. Fry the tofu cubes until all sides are golden and crispy. Remove from the pan and set aside.
03 -
In the same pan, stir-fry sliced green bell pepper, red bell pepper, and red onion over medium heat until just tender yet still vibrant.
04 -
Add pre-cooked udon noodles to the pan. Pour in sweet chili sauce, soy sauce, sesame oil, and chili flakes or sriracha if using. Toss well to coat the noodles and vegetables evenly.
05 -
Add the crispy tofu cubes and gently mix to combine. Serve hot, garnished with chopped green onion and cilantro.
# Notes and Tips:
01 -
For an extra kick, drizzle with additional sweet chili sauce and serve with a wedge of lime.