Kitsune Udon Salad

Kitsune Udon Salad is a refreshing and unique twist on the traditional Japanese dish, featuring chilled udon noodles tossed with crisp vegetables and topped with sweet, marinated tofu. This vibrant salad is perfect for warm days or as a light meal any time of the year.

Ingredients

• Udon noodles - 200 grams
• Firm tofu - 150 grams
• Soy sauce - 30 ml
• Mirin - 15 ml
• Rice vinegar - 10 ml
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1/2, julienned
• Green onions - 2, sliced
• Sesame seeds - 1 tablespoon
• Fresh cilantro - 10 grams, chopped
• Salt - to taste
• Black sesame oil - 1 tablespoon

Steps

1. Start by cooking the udon noodles according to the package instructions, typically boiling them for about 8-10 minutes until tender. Drain and rinse under cold water to stop the cooking process.
2. While the noodles are cooling, press the tofu to remove excess moisture, then cube it into bite-sized pieces.
3. In a small bowl, mix the soy sauce, mirin, and rice vinegar. Add the tofu cubes and marinate for about 10 minutes.
4. Prepare the vegetables by julienning the cucumber, carrot, and red bell pepper. Slice the green onions and chop the cilantro.
5. In a large bowl, combine the cooled udon noodles, marinated tofu (reserve the marinade), and the prepared vegetables. Toss everything gently to combine.
6. Drizzle the black sesame oil and reserved marinade over the salad and toss again. Season with salt to taste.
7. Serve the salad in bowls, garnished with sesame seeds and chopped cilantro.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 720 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in vitamins and minerals from fresh vegetables.

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