Yaki udon with chilli tofu


( Serves 2)

Cooking Time: 30 minutes



  • Noodles 200 grams/ml
  • Savoy cabbage 100 grams/ml
  • Hoisin 30 grams/ml
  • Soy sauce 105 grams/ml
  • Mirin 30 grams/ml
  • Rice wine vinegar 5 grams/ml
  • Garlic 5 grams/ml
  • Tofu 150 grams/ml
  • Chilli (pepper) 10 grams/ml
  • Sunflower (Oil) 15 grams/ml
  • Sugar (from sugar cane) 30 grams/ml


  • Get your firm tofu and dry and squash, if you want to make more firm
  • Place on a tray, with oil and add to an oven at 180 fan (you can fry or coat in corn starch then fry or place in oven).
  • Mix all the sauces, vinegar and sugar into a bowl and mix until the sugar has dissolved.
  • Put your noodles in boiling water until cooked (follow pack instructions).
  • Finely chop up the garlic and add to the pan of oil for 1 minute.
  • Chop up your cabbage and put in the pan.
  • Finely chop up the ginger and garlic and add to the pan for 1 minute then add the veg.
  •  Add the sauce.
  • Cook for 1-2 minutes (or until it thickens slightly).
  • Then take off the heat and add the noodles and toss until all coated.
  • Take out your tofu and season with salt and pepper, then drizzle over 2 tsp of chilli oil (or more if want)

Extra Notes

  • The chilli pepper ingredient should be chilli oil.

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