Tofu amai udon

Tofu amai udon

Sweet noodles bursting with flavour

Serves 2



300g firm tofu

Half a red onion

Handful of beansprouts

5-6 spring onions

Half a lime

200g noodles (preferably udon). If not fresh noodles, cook according to packet and drain first.

1 egg, beaten

Amai sauce

1 tbsp malt vinegar

2 tbsp sugar

2 tbsp soy sauce

1 ½ tbsp tomato ketchup

2 tbsp tamarind paste (or juice of half a lime)

Pinch of salt


  1. Drain the tofu and cut into blocks that are half an inch (approx.) thick.
  2. Place between kitchen towel and place a heavy object on it to weigh it down but not squash it completely. Leave for 30 minutes.
  3. Meanwhile finely slice any vegetables and place in a bowel with the noodles.
  4. Mix together the amai sauce ingredients and then pour over the noodles and vegetables along with the beaten egg. Make sure everything is well coated.
  5. Dry fry the tofu slowly until it is firm and golden in colour.
  6. Tip over the noodles, veg and sauce, cook for 3 – 4 minutes. Keep the contents of the pan moving.
  7. Serve with a squeeze of lime

Feeling flush?

Get the whole Wagamama’s experience. Add prawns to the mix and finish with some crushed peanuts.


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