Soy-Free Miso Chili Udon
25 mins, easy, Serves 2
Indulge in the fusion of Japanese and Western flavors with this exquisite dish that will take your taste buds on a romantic journey. This Vegan and Soy-Free Japanese Inspired Chili Miso Udon is a harmonious blend of sweet and spicy flavors that will delight your senses and leave you feeling fulfilled. The rich miso sauce, infused with a spicy chili kick, is the perfect complement to the thick and chewy udon noodles, while the Baked Sriracha Fava Tofu adds a zing of spice to the meal.
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Use your Soy-Free Fava Tofu of choice for this recipe. We wanted some spice so we used the Baked Sriracha Fava Tofu.
Ingredients
- 1 serving udon noodles
- 1 tbsp garlic - minced
- 1 block of Big Mountain Foods Baked Sriracha Fava Tofu
- 1 tbsp Kewpie Japanese mayo
- 1 tbsp miso paste
- 1.5 tsp sugar
- 1 tbsp chili oil
- 1.5 tbsp water
- 1/2 tsp light soy sauce
RECIPE PREPARATION
- Thaw udon noodles by soaking them in water or boiling it for a minute or two. Set aside for later
- For the sauce, mix the mayo, miso paste, sugar, chili oil, water, and soy sauce in a small bowl
- Heat up a pan with a little bit of oil over medium heat and add garlic. Sauté for 30 seconds then add the Sriracha tofu
- Once the tofu becomes a little crispy, add the sauce and stir for 30 seconds. 5. 6. Once it starts simmering, add the udon
- Stir until well combined and taste for seasoning and adjust accordingly.
- Serve while it's hot
- Add roasted seaweed/furikake to garnish and enjoy!
If needed, use chickpea miso, Kewpie Vegan Japanese Mayo, and tamari as alternatives for the ingredients listed.
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