Udon with Tofu and Asparagus in a Soy-Sesame Sauce: Recipe


Udon Noddles with Tofu and Asparagus

in a Soy-Sesame Sauce


  • 2 tbsp soy sauce, divided
  • 2 tbsp Bragg’s Aminosbrags2
  • 2 tsp. dark sesame oil, divided
  • 1 tsp. sugar
  • 1 tsp. cooking sherry
  • 1 tbsp. red wine
  • 1 tbsp of white wine vinegar
  • 1 garlic clove, minced
  • 8 ounces extra firm tofu, drained and cut into cubes
  • 1 pound asparagus, ends trimmed, sliced into 1-inch pieces
  • 8 ounces buckwheat Udon noodles


* Note: Don’t throw anything away in this recipe! You’re going to re-use the marinade as well as the asparagus cooking water.

Place a large pot of water on to boil. In a large bowl, mix together 1 tbsp. soy sauce, 1 tbsp of Bragg’s Amino Acids and 1 tsp. sesame oil. Add the tofu and marinate as you heat a non-stick skillet lightly coated with oil.

When the skillet is hot, lift the tofu out of the marinade with a slotted spoon and put it in the skillet. Cook, turning, until brown on all sides.dsc00044

While the tofu is cooking, add 1/2 tbsp. soy sauce, 1/2 tbsp Bragg’s, plus the sugar, sherry, red wine, vinegar and minced garlic to the marinade.

When the tofu is done, add it to the marinade in the bowl, stir it, and set it aside.


By now the water should be boiling. Add the asparagus and cover. Cook for 2 minutes.

dsc000471 Remove asparagus with a slotted spoon and toss it together with the tofu and marinade.

Return the water to a boil, add salt and add the udon noddles. Cook until pasta is tender, about 6 minutes. Drain it, rinse with hot water, return it to the pan and toss it with 1/2 tbsp of soy sauce, 1/2 tbsp Braggs, and 1 tsp. of sesame oil. Serve immediately with asparagus and tofu mixture on top.



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