Fried Hoisin Tofu With Peanut Sauce–Touched Udon Recipe
🔪Prep Time: 20 minutes
👩🍳Cook Time: 15 minutes
½ cup hoisin sauce
4 tablespoons soy sauce, divided
4 ounces extra-firm tofu, drained, pressed, and cubed
¼ cup cornstarch or potato starch
2 tablespoons coconut oil
7 ounces packaged organic udon noodles
½ cup plus 2 tablespoons vegetable broth
¼ cup peanut butter
5 ounces baby spinach
1Mix the hoisin and 2 tablespoons soy sauce in a small bowl. Add the cubed tofu, toss, and let marinate for 30 minutes.
2Place the cornstarch on a large plate. Remove the tofu from marinade and lay out on cornstarch, tossing to coat all sides.
3Heat the oil over medium-high heat in a large skillet. Add the tofu to the hot oil and fry on all sides. Set aside.
4Fill a large saucepan with water and cover. Bring to a boil and add the udon. Cook for 5 minutes and drain. Set aside.
5Add the broth and peanut butter to the same saucepan and bring to a boil. Turn down the heat and cook for 2 minutes, then add the udon back into the pan. Coat the udon with the sauce. Add the spinach to the pot and stir into the sauce and noodles. Continue cooking, on low, for about 3 minutes until the spinach wilts.
6Remove from the heat and divide between two bowls. Place half of the tofu on top of each bowl of udon. Drizzle the remaining hoisin mixture over the top.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.