/0749a028-0451-4c52-a175-d1087729d91a--93467AAE-14DF-47EF-A622-F20F88850FE8.JPG "gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw== gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==")
-
Prep time
20 minutes -
Cook time for dinner
20 minutes -
Serves
4
Creator Notes
A straightforward vegan weeknight dinner top possible for warmer days. The creamy, delectable, and rather tangy sauce genuinely brings the dish collectively. In actuality be at liberty to sub any novel greens you would luxuriate in on hand. —Elina
Ingredients
- For the bowl
-
400 grams
Dry udon noodles
-
1 pound
Firm tofu
-
250 grams
Mung bean sprouts
-
4
Mini persian cucumbers
-
2 tablespoons
Canola oil
-
Salt and pepper, to model
- Involving tahini sauce
-
4 tablespoons
Tahini
-
2 tablespoons
Soy sauce
-
2 tablespoons
Rice vinegar
-
1 teaspoon
Sugar
-
1 teaspoon
Tobanjan (chili bean sauce)
-
1 tablespoon
Toasted sesame oil
-
4 tablespoons
Water
Directions
- Mix collectively all sauce ingredients in a bowl. Blanch the mung bean sprouts and drain in a colander, thinly slice the cucumbers
- Pat dry the tofu and decrease it into 12 slices. Heat up the canola oil in a frying pan and fry the tofu until golden brown and crispy on each and each side, about 7 minutes on either side. Season with salt and pepper to model
- Boil the udon noodles based fully on equipment instructions, drain, and relax it with operating water. Drain wisely and divide it amongst four bowls. Pour two tablespoons of the sauce over each and each bowl of noodles sooner than arranging the tofu and greens on top, and evenly pour the the rest of the sauce over the bowls