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Garlic Miso Udon With Edamame And Tofu

Vegan
High Protein
Budget-Friendly
30-Minute Meals
Quick
Garlic Miso Udon With Edamame And Tofu
Meal Slot:
Dinner
Prep Time:
10
minutes
Cook Time:
10
minutes
Calories:
515
Kcal
Protein:
27
g
Carbs:
68
g
Fat:
17
g
Cuisine:
Japanese
Allergens:
Gluten; Soy
Serves:
2
Description

This dish is your answer to a busy weeknight when you crave something deeply satisfying and quick. Packed with plant-based protein from tofu and edamame, this recipe delivers both comfort and powerful macros. The simple umami-rich sauce coats every noodle, making it a flavorful, budget-friendly meal you’ll want to make again and again.

Ingredients
  • 2 blocks (about 14 oz) Frozen udon noodles
  • 3.5 oz Firm tofu, pressed and cubed
  • 1.5 cups Frozen shelled edamame
  • 1 tbsp Toasted sesame oil
  • 3 cloves Garlic, minced
  • 1 tbsp White miso paste
  • 1 tbsp Low-sodium soy sauce
  • 1 tsp Maple syrup
Directions
  1. Cook udon noodles according to package directions. In the last 2 minutes of cooking, add the frozen edamame to the pot. Drain and set aside, reserving 1/4 cup of the cooking water.
  2. While the noodles cook, heat sesame oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook, turning occasionally, until golden brown on all sides, about 5-6 minutes.
  3. Add the minced garlic to the skillet with the tofu and cook for 30 seconds until fragrant. In a small bowl, whisk together the miso paste, soy sauce, maple syrup, and the reserved pasta water until smooth.
  4. Add the cooked udon and edamame to the skillet. Pour the miso sauce over everything and toss well to combine until the noodles are fully coated. Serve immediately.

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