Sesame-udon salad with braised tofu and edamame

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sesame-udon salad with braised tofu and edamame

Sesame-udon salad with braised tofu and edamame

Dairy-Free, Vegetarian

2 Servings, 550 Calories/Serving

20–30 Minutes

This salad is so fresh, it only requires 2 to 3 minutes at the stove— just enough time to cook the fresh udon noodles. The tofu comes already braised by our friends at Hodo Soy, who simmer the blocks in a Chinese five-spice blend.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1¼ pounds fresh udon noodles
  • ¼ cup black and white sesame seeds
  • ½ pound Hodo Soy braised tofu
  • 1 or 2 heads baby bok choy
  • 1 red bell pepper
  • ¾ cup edamame
  • 1 avocado
  • Fresh cilantro
  • 1 lime
  • 3½ ounces shredded carrots
  • Sunbasket sesame dressing (gluten-free tamari - rice vinegar - toasted sesame oil - fresh ginger - fresh garlic)
  • 1 tablespoon sambal oelek (optional)

Nutrition per serving

Calories: 550, Protein: 20 g, Total Fat: 19 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 4 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Carbohydrates: 22 g, Fiber: 8 g, Added Sugar (Chicken broth contains trace amounts of granulated sugar): 0 g, Sodium: 1740 mg
Contains: soy, wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the udon noodles

Bring a large sauce pot of water to a boil. Add the udon and cook until tender, 2 to 3 minutes. Drain and rinse with warm water.
While the water heats and the udon cooks, toast the sesame seeds and prepare the remaining ingredients.


Toast the sesame seeds

In a dry medium frying pan over medium heat, toast the sesame seeds, stirring frequently, until lightly browned, 2 to 3 minutes. Transfer to a plate to cool.


Prep the remaining ingredients

  • Cut the tofu crosswise into ¼-inch-thick slices, then into thin strips.
  • Trim the root end from the bok choy; cut the bok choy in half lengthwise, then thinly slice crosswise.
  • Remove the stem, ribs, and seeds from the bell pepper. Thinly slice the bell pepper.
  • RInse the edamame.
  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut into bite-size pieces.
  • Coarsely chop the cilantro.
  • Cut the lime into wedges.


Assemble and dress the salad

In a large bowl, combine the udon, tofu, bok choy, bell pepper, edamame, avocado, carrots, sesame seeds, and as much sesame dressing and sambal oelek as you like. Toss well and season lightly with salt.


Transfer the udon noodle salad to individual bowls and garnish with the cilantro. Serve the lime wedges on the side.

Chef’s tip While pasta water is almost always salted in Italian cooking, in many Asian cultures, as in this recipe, the water is never salted for noodles or rice. Instead, the seasonings come from the sauces and condiments that accompany them.

Kids can!
  • Rinse the edamame.
  • Assemble and dress the salad.
  • Set the table.
  • Serve the meal.
  • Help clean up.