This blog post is sponsored by Amy Chun’s simple gourmet Asian cuisine. All opinions are my own.
Cozy, comforting, and tasty Teriyaki Udon Noodles. Grilled teriyaki tofu skewers, mushrooms, bok choy, carrots, and green onions in a warm bowl of soup filled with delicious thick udon noodles. It’s such a simple and easy meal that your whole family will love.
To make this recipe super simple and easy I used Annie Chun’s Japanese – Style Udon Soup Bowl. The soup and noodles were already made, all I had to do was make the teriyaki tofu and chop up the vegetables!
I grew up eating quick and easy packaged Noodle Bowls. But, once I got older I stopped eating these because the majority of the time they made me feel funny and left my hands puffy from the extra sodium.
Though, after trying Annie Chun’s Noodle Bowls my views completely changed. These noodle bowls are vegan, non-GMO, and do not have those extra additives like most premade packaged soup bowls. If you were like me, I would definitely give these soup bowls a try.
Here are some reasons why I personally think you should try Annie Chun’s soup bowls.
- Their noodles are freshly cooked and sealed right away to maintain freshness (not dehydrated or fried).
- They include good ingredients and avoid using those ingredients that make you feel funny after eating them.
- The soup bowls are super convenient and can be ready in 2 minutes.
Tofu is a perfect protein boosting compliment to this meal. Not only will you get the added nutritional value, but I love the way the tofu soaks up the delicious broth from Anne Chunn’s soup bowl. Here’s how I made my tofu skewers:
Teriyaki Tofu Skewers Ingredients
Extra Firm Tofu or High Protein Tofu- The first thing you will want to do is press your tofu. To press your tofu place a clean linen towel on a plate. Place the block of tofu on top of the towel. Lastly place something heavy, like two ceramic bowls on top of your tofu. I like to leave the bowls on top of the tofu for 20-25 minutes. After about 5 minutes you will notice that the tofu will start to release its water. Just be careful not to stack super heavy items on your tofu. If you do, you will notice that the tofu will lose its shape.
Since you are putting your tofu cubes on skewers it is very important that you do not use very soft tofu. Using extra firm tofu or high protein tofu will ensure that your tofu will not fall apart when grilling.
When grilling my tofu I used a cast iron grill pan that I cooked on my stovetop. If you do not have a grill pan you can bake your teriyaki tofu in the oven at 400 degrees (204 C) for 20 minutes. If you want even crispier tofu, bake it for an additional 10 minutes in the oven.
Teriyaki Sauce – I used a mixture of soy sauce, rice wine vinegar, garlic powder, ground ginger, and maple syrup. If you have premade teriyaki sauce like Annie Chun’s teriyaki sauce from the bottle you can also use that instead.
I brushed the teriyaki sauce on the tofu before grilling and after grilling to make sure you can really taste the flavors.
Udon Soup Toppings
You can get super creative when it comes to adding vegetables and toppings to your udon soup noodles. I personally love using a variety of toppings when making my udon noodles. For this bowl I used shiitake mushrooms, carrots, bok choy, and green onions. However, you can use anything that you have at home in your refrigerator.
Here are some other great topping recommendations:
This Teriyaki Tofu Udon is:
Simple to make
Teriyaki Tofu Udon
Grilled teriyaki tofu skewers, mushrooms, bok choy, carrots, and green onions in a warm bowl of soup filled with delicious thick udon noodles.
- 2 Annie Chun’s Udon Soup Bowls (5.9 ounces)
- 2 wood skewers
- 1/2 (7 ounces) package of extra firm tofu, pressed with the water removed.
- 2 Tbsp soy sauce or tamari
- ½ tsp rice wine vinegar
- ½ tsp maple syrup
- ¼ tsp garlic powder
- ½ tsp ground ginger
- spray oil, this is for the grill pan
- 1 small bok choy, chopped
- 1 medium carrot, peeled and chopped
- ½ cup shiitake mushrooms
- 2 stalks of green onions, chopped lengthwise
- Cut your pressed tofu into 1 inch by 1 inch cubes. Skewer your tofu cubes onto the wood skewers. Brush the teriyaki sauce on top of the tofu and set aside.
- Preheat your cast iron grill pan on medium heat. Once warm spray or brush with oil. Once warm, add the skewers to the grill and cook for 5 minutes. Brush additional teriyaki sauce on top of the skewers, flip, and cook for 5 minutes or until you see grill marks.
- Add 2 ½ cups of water to a pot and bring to a boil. Once boiling add the carrots, bok choy, and shiitake mushroom. Cook vegetables for 3-4 minutes.
- Open up the Udon noodles and place the dry toppings, noodles, and soup base in the bowl. Divide the water and vegetables between the two soup bowls. Cover with the lid and let stand for 2 minutes.
- Transfer to a bowl and top with green onions and teriyaki tofu. Eat and enjoy!
- Don’t have a cast iron grill pan to grill your tofu? No worries, just bake your tofu instead.
- Add additional veggies to your Udon Soup Bowl. Some of my favorites include, broccoli, cabbage, and onions.
- Like your soup extra spicy? Add crushed red pepper or sriracha to your soup.
Thank you to Annie Chun’s for sponsoring this post! I love working with brands that I recommend and love. I appreciate your support!
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