Creamy Peanut Udon with Teriyaki Tofu
Ingredients — 4 Servings
- 400 g natural tofu
- 2 tbsp soy sauce↗
- 1 tsp hot paprika powder
- 1 tsp garlic powder
- 3 tbsp teriyaki sauce
- 400 g silken tofu
- 60 g peanut butter↗
- 3 tbsp soy sauce↗
- 3 tbsp lime juice↗
- 1 clove garlic↗
- 5 g fresh ginger↗
- 0.5 tsp curry powder
- optional chili oil
- 300 g udon noodles
- 2 spring onions
Instructions
- 1
Pat the natural tofu dry and gently press it. Grate on the coarse side of a kitchen grater and mix with soy sauce, paprika powder, and garlic powder. The teriyaki sauce is added only after roasting.
- 2
Roast the tofu in an air fryer or oven. Air fryer: Roast at 180 °C for about 15–20 minutes, mixing every 5 minutes. Check browning from about 12 minutes. Oven: Spread the tofu thinly on a baking sheet lined with parchment paper. Roast in a preheated oven at 200 °C top/bottom heat for about 20–30 minutes. Turn after about 15 minutes and check regularly towards the end.
- 3
Meanwhile, peel the garlic and ginger. Add to a blender with silken tofu, peanut butter, soy sauce, 3 tbsp lime juice, and 1/2 tsp curry powder. Puree until completely smooth and optionally season with chili oil.
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