Vegan Japanese Fusion: Yuzu Ponzu Glazed Tofu with Udon Noodle Salad

Takes 45 minutes | Serves 4 |

This dish combines the elegance of traditional Japanese flavors with a modern vegan twist. The main feature is tofu glazed in a tangy yuzu ponzu sauce, paired with a refreshing udon noodle salad. This recipe is designed to be accessible to all skill levels and can accommodate various dietary restrictions.

Ingredients

1 block firm tofu

1 1/4 cup yuzu ponzu sauce

3 tablespoons soy sauce

1 tablespoon maple syrup

1 tablespoon sesame oil

1 teaspoon grated ginger

200 g dried udon noodles

1 cup julienned carrots

1 cup sliced bell peppers

1 1/4 cup chopped scallions

1 tablespoon sesame seeds

2 tablespoons rice vinegar

1 tablespoon mirin

1 teaspoon toasted sesame oil

Steps

Prepare the Tofu

In a bowl, mix yuzu ponzu sauce, soy sauce, maple syrup, sesame oil, and grated ginger.
Marinate the tofu cubes in the sauce for at least 30 minutes.
Heat a non-stick pan over medium heat. Add the marinated tofu and cook until golden brown on all sides, around 10 minutes.

Cook the Udon Noodles

Cook udon noodles according to package instructions. Drain and rinse under cold water.
Toss the noodles with carrots, bell peppers, and scallions.

Dress the Salad

In a small bowl, whisk together rice vinegar, soy sauce, mirin, and toasted sesame oil.
Pour the dressing over the noodle salad and toss to combine. Sprinkle with sesame seeds.

Nutritional Information

0 calories per serving