dinner · asian
Crispy Sesame Tofu with Garlic Udon & Edamame
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Instructions
1
Fill a medium pot with water, cover with a lid, and bring to a rolling boil over high heat.
2
Set a 12-inch nonstick skillet over medium-high heat on the front burner to preheat for 2 minutes.
3
While the skillet warms, toss cubed tofu with cornstarch, garlic powder, and salt in a bowl until evenly coated.
4
Add one tablespoon neutral oil to hot skillet, then arrange coated tofu cubes in an even, single layer.
5
Sear tofu undisturbed for 4 to 5 minutes until bottoms are deeply golden and crisp, then flip cubes.
6
Drop udon noodles into the boiling water and cook for 2 minutes until tender and untangled, then drain in colander.
7
Continue searing tofu for 3 minutes until crisp and browned on all sides, then transfer to a clean plate.
8
Add remaining oil, scallion whites, carrots, and thawed edamame to skillet, stir-frying 2 minutes until crisp-tender.
9
Whisk soy sauce, toasted sesame oil, and minced garlic together in a small bowl until blended and smooth.
10
Add drained udon noodles, crispy tofu, and garlic-soy sauce to the skillet, tossing over high heat for 1 minute until glossy.
11
Divide noodles and tofu between two warm bowls, garnishing with sliced scallion greens and toasted sesame seeds.
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