Thai-Inspired Udon with Crispy Tofu

A quick and flavour-packed plant-based noodle dish that's ideal after a training session or for a satisfying evening meal. Crispy marinated tofu, fresh vegetables and tender udon noodles are coated in a light soy, lime and ginger sauce, creating a simple recipe that's easy to prepare and full of fresh flavour.

Whether you're recovering from a long run, refuelling after the gym or simply looking for a wholesome weeknight dinner, this bowl comes together in under an hour and is packed with carbohydrates, plant protein and colourful vegetables.

Thai-Inspired Udon with Crispy Tofu

• Prep time: 20 minutes (includes tofu marinating)

• Cook time: 20 minutes

• Total time: 40 minutes

• Servings: 2

• Difficulty: Easy

  
  

  Ingredients

  Main

• 2 packs fresh udon noodles (approximately 400 g)

• 300 g firm tofu, pressed and cubed

• 1 red pepper, sliced

• 3 spring onions, sliced

• 2 cloves garlic, minced

• 1 tbsp rapeseed oil

  
  

  Sauce

• 4 tbsp light soy sauce

• 2 tbsp maple syrup

• 2 tsp grated fresh ginger

• Juice of 1 lime

• 4 tbsp water

  
  

• To Serve

• Fresh coriander

• Sliced spring onions

• Chilli flakes (optional)

  
  

Method

1. In a bowl, whisk together the soy sauce, maple syrup, ginger, lime juice and water.

2. Pour half of the sauce over the cubed tofu and leave to marinate for at least 20 minutes.

3. Heat the rapeseed oil in a frying pan and cook the marinated tofu until golden and lightly caramelised.

4. Add the sliced red pepper and cook for 3–4 minutes.

5. Stir in the garlic and spring onions for the final minute.

6. Add the fresh udon noodles to the pan.

7. Pour in the remaining half of the sauce and toss everything together until the noodles are coated and heated through.

8. Finish with sliced spring onions, fresh coriander and a sprinkle of chilli flakes if desired.