Udon with Tofu and Asian Greens

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3 stars as written, potential for 4-5 stars
I followed the recipe in terms of amounts of spices, as I usually do the first time I make something. The broth had pretty good flavor, but I would definitely recommend combining the noodles and tofu into the broth and veggies a few minutes before serving just so they can soak in all of the flavor. If not, the udon and tofu may be bland. For veggies, I used sliced mushrooms, snow peas, julienned red bell pepper, broccoli, diced green onion, and two cloves of minced garlic. For the broth, I added almost all of the reserved udon water, added (probably doubled the soy sauce and sugar to taste, and added sriracha.

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So delicious! I made a few changes, I skipped the sugar and marinated the tofu in tamari and crushed garlic for 24 hours. My family loved it and even my tofu-hating grandmother raved about it.

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Loved this dish! Will make many times over! I did add extra seasoning after reading the other reviews but found I had to water it down again, so follow the recipe the first time and branch from there.

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I made the dish tonight and I really liked it. I followed the recipe to the tee until I was time to piece everything together. Once I poured the soy sauce in, I added the noodles so the sauce coated the noodles. Soo Delish!

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This receipe is super easy to make. One of my husband's favorites. He asks for it all the time. I make little changes to it each time I make it. I usually do add mushrooms and baby bok choy.

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I have made this dish several times, to increase the flavor I use sesame oil to to brown the tofu and I also sauté mushrooms sesame oil. I make a broth out of the liquid to cook the udon using chicken bouillon and several pealed 1/4 inch chunks of ginger, which I remove before serving. I add the tofu, spinach and mushrooms into the pot with the noodles and broth and serve as a soup.

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Mmmm...surprisingly good. The tofu made me look so pro...I was like, "This looks just like Chinese stinky tofu!"
But make sure that the oil is hot enough when you sear the tofu, or else you won't get that nice crust. I had to crank it up to medium-high/high heat to get it golden brown...then it still had to pan-sear for more than five minutes.
I also used thinly sliced broccoli spears and carmelized thick onion slices instead of the...ahem..."Asian greens" and it worked out greaaat.

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This is a once a weeker for me! Delicious flavor. Great if someone is Vegan or Vegetarian (We are not. Id use about 1 full teaspoon of sugar and just another tablespoon soy sauce but that to taste. And the more scallions and spinach, the better!!

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After reading the recipe and the reviews, I also thought the dish might be a little bland. All I changed was to add two cloves of chopped garlic and about 1/3 cup of Thai basil leaves to the saute with the spinach, and I was generous with my "large pinch" of red pepper flakes. And I thought the dish had tons of flavor. For those of you who said your tofu didn't brown, for me it took a lot longer than 2 minutes per side. It was more like 6 minutes per side. This is the first time I cooked udon noodles at home, loved that chewy bite. I'm looking for more recipes with udon now.

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The 1st time I made it, I made it as portioned but I used soba noodles, worked fine! I made it again last night and had to triple the sauce portions for my hubby, he likes it more soupy! For my portion, I did the tofu but for the hubby I used a thick cut of steak and cut them in strips and fried them up exactly like the tofu; turned out terrific! Next time I think I'll use baby bok choy instead of the spinach and do as someone suggested and use broth to boil the noodles in. It's such a super easy recipe and really leaves so much room for experimenting with different flavors and textures.