Start with the peanut sauce a little thinner than you think it needs to be. Fresh udon draws in moisture as it warms, so keep the reserved hot water close and add it in small amounts until the noodles separate easily and carry an even coating. Peanut butter sauces can go from smooth to gluey with impressive efficiency.
Main DishesPeanut Udon with Crispy Tofu and Edamame
Thick udon and edamame are coated in a glossy peanut-lime sauce, with raw carrot ribbons for a clean crunch. The cornstarch-coated tofu is browned separately and added at the end to keep its crisp edges.
Ingredients
For the crispy tofu
For the udon
For the peanut sauce
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Preparation Steps
Coat the tofu
Pat the tofu dry and cut it into uneven bite-size pieces. Toss with the soy sauce, then the cornstarch, until a thin dry coating clings to the surfaces.
Crisp the tofu
Heat the canola oil in a large skillet over medium-high heat. Cook the tofu in a single layer for 8 to 10 minutes, turning only occasionally, until several sides are deep golden and crisp; transfer it to a plate.
Whisk the peanut sauce
Whisk the natural peanut butter, soy sauce, fresh lime juice, ginger root, garlic, brown sugars, sriracha, and most of the hot water together. Heat the water before whisking it in; the sauce should be glossy and pourable, falling from the whisk in a steady ribbon. Reserve the remaining hot water.
Heat the noodles
Return the skillet to medium heat and cook the frozen green soybeans with water for 2 minutes, until hot. Add the fresh udon noodles and peanut sauce, then use tongs to separate the strands for 2 to 3 minutes, until the noodles are heated through and evenly coated; loosen with the reserved hot water if the sauce becomes too thick to coat the noodles.
Finish and serve
Take the skillet off the heat and fold in the carrot ribbons so they stay crisp. Divide the udon between bowls and top with the crispy tofu.
Recipe insights
A Sauce That Stays Loose
Keeping Leftovers Crisp
Store any leftover tofu separately from the noodles for up to two days. Reheat the tofu in a hot skillet before serving so the cornstarch coating can recover its browned edges instead of softening into the sauce.
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Lentil & bulgur bowl with walnuts
- Green lentils, dry240 g
- Bulgur, dry200 g
- Baby spinach300 g
- Cherry tomatoes300 g
- + walnuts, olive oil70 g
- Per serving
- 545 kcal
- Protein
- 25 g
- Fibre
- 16 g
Energy from
- Protein 18%
- Carbs 57%
- Fat 25%
Nutrition from Health Canada · CNF 2026
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