Udon noodle salad with gingered tofu and pickled vegetables

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

Udon noodle salad with gingered tofu and pickled vegetables

Udon noodle salad with gingered tofu and pickled vegetables

Dairy-Free, Vegan, Protein Plus

2 Servings, 640 Calories/Serving

20 Minutes

Need a quick and easy weeknight meal? This tasty vegan noodle salad combines chewy udon, quick-pickled vegetables, and pan-fried gingered tofu tossed in tamari.

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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.
  • 1 organic cucumber
  • 3 organic scallions
  • Sunbasket quick-pickle brine (apple cider vinegar - maple syrup)
  • 3 ounces organic shredded carrots
  • ½ pound Moon Noodles fresh udon
  • 10 ounces Hodo organic firm tofu
  • 1-inch piece organic fresh ginger
  • ¼ pound organic grape or cherry tomatoes
  • 1 tablespoon gluten-free tamari
  • 1 tablespoon toasted sesame seeds

Nutrition per serving

Calories 640, Total Fat 17g (22% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 950mg (41% DV), Total Carb. 87g (32% DV), Fiber 19g (68% DV), Total Sugars 13g (Incl. 6g Added Sugars, 12% DV), Protein 38g
Contains: Wheat, Soybeans, Sesame (sesame)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


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

Wash produce before use


Quick-pickle the vegetables

  • Peel the cucumber if desired and trim the ends. Lay the cucumber flat; using a peeler, shave the cucumber lengthwise into thin ribbons. 
  • Trim the root ends from the scallions; cut the scallions on the diagonal into 2-inch lengths.

In a small sauce pot, bring the quick-pickle brine and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the cucumber, scallions, and carrots, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal. 


Cook the udon noodles

Bring a medium sauce pot of water to a boil. Add the udon and cook, stirring occasionally to prevent sticking, until just tender, 4 to 5 minutes. Drain and rinse with cold water, then return them to the pot and toss with 1 to 2 teaspoons oil. Set aside. 

While the water is heating and the udon is cooking, prepare the tofu.


Prep and cook the gingered tofu

  • Pat the tofu dry with paper towels and cut it into ½-inch cubes.
  • Grate or peel and finely chop enough ginger to measure 2 teaspoons [4 tsp].
  • Cut the tomatoes in half. Season generously with salt and pepper. Set aside for serving.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tofu and ginger and cook, stirring occasionally, until the tofu is browned and crisp all over, 3 to 4 minutes. Stir in the tamari and cook until thickened slightly and the tofu is coated, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. 


Transfer the udon to individual bowls. Using a slotted spoon, remove the pickled vegetables from the brine. Top the udon with the pickled vegetables, tofu, and tomatoes. Garnish with the sesame seeds and serve.

Kids Can!
  • Combine the brine and water for the pickled vegetables.
  • Time the udon noodles.
  • Add the oil to the udon.
  • Measure the ginger.
  • Help assemble the bowls.