Udon Noodles with Kale and Tofu in Peanut-Lime Sauce

Udon Noodles with Kale and Tofu in Peanut-Lime Sauce

Udon Noodles with Kale and Tofu in Peanut Lime Sauce

This is a recipe I make often for guests (who are not vegan), and they LOVE it! It's a delicious way to experience kale and tofu for the first time!
NOTE: I have updated the instructions for this new website, changing a few steps to improve the ease of cooking and the outcome.
Course: Main Course
Cuisine: Asian
Keyword: Kale, Peanut Lime Sauce, Udon Noodles
Servings: 3
Author: Mrs. Plant

Ingredients

  • 1 bunch organic curly kale rinse well, remove stems, and rip leaves into bite-sized pieces
  • 1 pkg udon noodles * (see note below)
  • 1 pkg firm or extra-firm tofu press, drain, and cut into bite-sized cubes
  • 1 T low-sodium soy sauce
  • 2-3 T dry-roasted peanuts chopped finely (garnish)

Sauce Ingredients:

  • 1/4 cup creamy natural peanut butter (no oil, salt, or sugar added)
  • 1/4 cup sugar
  • 1/4 cup fresh lime juice
  • 1/4 cup low-sodium soy sauce or tamari
  • pinch red pepper flakes (or more if preferred)

Instructions

  • Prepare the sauce by combining the peanut butter, sugar, lime juice, soy sauce and red pepper flakes in a medium-sized bowl. Adjust seasonings to taste, cover, and set aside.
  • Toss the tofu in 1 T of low-sodium soy sauce and air-fry at 375 degrees or bake at 400 degrees for 25 minutes on non-stick foil or parchment paper-lined baking sheet.
  • While the tofu is air-fry/baking, fill a large pot with water, and place it over high heat to boil.
  • Cook the kale for 5-6 minutes, until tender, but still a healthy green color. Remove from the water with a spider strainer into a small colander but SAVE THE COOKING WATER. Turn down the temperature until you are ready to boil the noodles. Let the kale cool down a bit and press or squeeze out as much water from it as you can. Then, place in a small bowl until you are ready to add it back to the pot. You will need the colander for the noodles next.
  • Bring the water in the pot back to a boil and cook your udon noodles according to package directions. Strain in a colander, and let it sit at least 5 minutes so most of the water is drained out.
  • Return the noodles, kale, tofu, and sauce to the pot. Over medium heat, warm the ingredients and gently combine them together with a wooden spoon or other mixing utensil. Serve immediately, topping each bowl with a small amount of chopped dry-roasted peanuts.

Notes

* NOTE: You can use fresh or dry udon noodles. This can also be made with Lotus Foods Brown Rice and Millet Noodles instead of using Udon noodles. Simply soak them in bowling water for 10-15 minutes until tender and strain them well.

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