Citrussy Tofu Udon Shake-Up Salad Recipe

Introduction

This Citrussy Tofu Udon Shake-Up Salad is a refreshing and vibrant dish combining crispy tofu, fresh vegetables, and tangy citrus flavors. Perfect for a quick lunch or light dinner, it’s easy to prepare and full of texture and zest.

Ingredients

• 240g firm tofu, patted dry and cut into cubes
• 1 tsp cornflour
• 1 tbsp vegetable oil
• 2 x 150g packs straight-to-wok udon noodles
• 1 red pepper, finely sliced
• 1 spring onion, finely sliced
• 75g sugar snaps, sliced into three
• 1 carrot, cut into ribbons
• 10g coriander, roughly chopped
• 1 lemon, zested and juiced
• 1 lime, zested and juiced
• 2 tbsp soy sauce
• ½ tsp sesame oil
• 1 tbsp crispy chilli oil

Instructions

1. Step 1: Place the tofu cubes in a large bowl. Sprinkle over the cornflour, salt, and pepper, then toss gently to coat evenly.
2. Step 2: Heat the vegetable oil in a small frying pan over medium heat. Add the tofu and cook on all sides until golden brown, about 5–6 minutes. Remove and drain on kitchen paper; set aside to cool.
3. Step 3: In a large container, combine the lemon and lime zest and juice, soy sauce, sesame oil, and crispy chilli oil to make the dressing.
4. Step 4: Cook the udon noodles according to the package instructions. Drain and set aside.
5. Step 5: Add the cooled tofu cubes to the dressing in the container. Layer the cooked noodles on top, followed by the red pepper, spring onion, sugar snaps, carrot, and coriander, in that order. This layering helps keep the vegetables crisp.
6. Step 6: When ready to serve, cover the container and give everything a good shake to toss and combine all the flavors.

Tips & Variations

• For extra crunch, toast some sesame seeds and sprinkle them on top before serving.
• Swap sugar snaps for edamame or snap peas if preferred.
• If you like a milder heat, reduce the crispy chilli oil or substitute with a milder chili sauce.
• Use baked tofu for a lighter alternative to frying.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. To keep the vegetables crisp, it’s best to store the tofu and noodles separately from the salad ingredients if possible. Reheat the tofu and noodles gently in a pan or microwave before combining again. This salad is best enjoyed fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodle?

Yes, you can substitute udon noodles with soba, rice noodles, or even spaghetti in a pinch. Adjust cooking times accordingly.

Is this salad suitable for meal prep?

Yes! Keep the dressing separate until serving to maintain freshness and prevent the vegetables from becoming soggy. Assemble and shake before eating.

Citrussy Tofu Udon Shake-Up Salad Recipe

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★★★★★

4.9 from 604 reviews

• Author: Sophie
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A vibrant Citrussy Tofu Udon Shake-Up Salad combining golden pan-fried tofu, chewy udon noodles, and a medley of fresh vegetables, all tossed in a zesty lemon-lime soy dressing for a refreshing and satisfying meal.

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Ingredients

Scale 1x2x3x

Tofu and Coating

• 240g firm tofu, patted dry then cut into cubes
• 1 tsp cornflour
• Salt and pepper, to taste
• 1 tbsp vegetable oil

Noodles and Vegetables

• 2 x 150g packs straight-to-wok udon noodles
• 1 red pepper, finely sliced
• 1 spring onion, finely sliced
• 75g sugar snaps, sliced into three
• 1 carrot, cut into ribbons
• 10g coriander, roughly chopped

Dressing

• Zest and juice of 1 lemon
• Zest and juice of 1 lime
• 2 tbsp soy sauce
• ½ tsp sesame oil
• 1 tbsp crispy chilli oil

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Instructions

1. Coat and Fry the Tofu: Place the cubed tofu in a large bowl and sprinkle over the cornflour, salt, and pepper. Toss well to evenly coat the tofu pieces. Heat the vegetable oil in a small frying pan over medium heat, then add the tofu cubes. Fry the tofu, turning occasionally, until all sides are golden and crispy, approximately 5-6 minutes. Remove the tofu and drain on kitchen paper, then set aside to cool.
2. Prepare the Dressing: In a large container, combine the lemon zest and juice, lime zest and juice, soy sauce, sesame oil, and crispy chilli oil. Mix thoroughly to blend all the flavors.
3. Cook the Udon Noodles: Following the package instructions, cook the straight-to-wok udon noodles until just tender. Drain and set aside.
4. Assemble the Salad: Add the cooled fried tofu into the container with the dressing. Layer the cooked noodles on top, followed by the sliced red pepper, spring onion, sugar snaps, carrot ribbons, and finally, the chopped coriander to keep the vegetables crunchy and fresh.
5. Shake and Serve: When ready to eat, place a lid on the container and give it a thorough shake to combine all ingredients and evenly distribute the dressing. Serve immediately for the best flavor and texture.

Notes

• Patting the tofu dry is essential to ensure crispiness when frying.
• Adding the vegetables after the noodles preserves their crunchiness.
• The salad can be served cold or at room temperature.
• Adjust the amount of crispy chilli oil according to your spice preference.
• Use gluten-free soy sauce if you require a gluten-free dish.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Frying
• Cuisine: Asian

Keywords: tofu udon salad, citrus dressing, stir-fried tofu, asian noodle salad, vegetarian noodle dish