Crispy Tofu Udon with Edamame, Green Beans and Broccoli Main Dishes

Crispy Tofu Udon with Edamame, Green Beans and Broccoli

Crisp-edged tofu sits over chewy udon with green beans, broccoli and edamame, finished with reduced-sodium shoyu and toasted sesame. Keep the vegetables briefly cooked and add the tofu at the end so its browned surface stays intact.

By Lionel 29 Aug 2026 1 h total In season in Western Europe · Sep 3 min read
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Main DishesPlant-BasedHigh-ProteinBalanced
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Ingredients

Preparation Steps

  1. Press and cut the tofu

    Drain the firm tofu, wrap it in a clean towel, and place a heavy skillet on top for 20 minutes. Cut it into bite-size cubes, then slice the spring onions, keeping the green tops separate.

  2. Toast the sesame and crisp the tofu

    Toast the sesame seeds in a large dry skillet over medium heat for 2 minutes, shaking the pan until fragrant. Transfer them to a small bowl, heat the rapeseed oil in the skillet over medium-high heat, then cook the firm tofu in a single layer, working in batches if necessary, for 6 to 8 minutes per batch. Turn occasionally until deeply golden on several sides.

  3. Steam the vegetables

    Steam the broccoli and fresh green beans for 4 minutes, until bright and almost tender. Add the frozen green soybeans (edamame) and steam for 2 minutes more; the beans should be hot while the broccoli still has a firm center.

  4. Warm the udon and toss

    Loosen the fresh udon noodles in barely simmering water for 2 minutes, until the strands separate, then drain well. Return the skillet to medium heat, cook the white parts of the spring onions for 1 minute, then add the vegetables, udon noodles and reduced-sodium shoyu; toss for 2 minutes until glossy and heated through.

  5. Finish the bowls

    Divide the udon and vegetables between bowls. Top with the crisp firm tofu, sesame seeds and the reserved green spring onion tops.

Recipe insights

Skillet space protects the tofu crust

Tofu browns when moisture can escape and the pan stays hot. A crowded skillet does the opposite: it traps steam and leaves the cubes pale and soft. Use the widest pan available, keep the pieces in one layer, and cook in batches when needed. The extra round of cooking is less annoying than trying to rescue steamed tofu later.

For an oven alternative, heat the oven really hot before cooking the tofu, then arrange the cubes in a single layer on a baking sheet with space between them. That spacing lets moisture escape instead of turning the tray into a small, rectangular steam room. Bake until the pieces are browned and crisp, turning them as needed for even cooking.

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