Zucchini Tofu Udon Recipe (2024)

Had regular tofu and used lightly sweet miso for seasoning. Very good.

We decided to spice this up with Trader Joe’s Crunch Chili Onion Sauce. It was too bland for us. Maybe add some peanuts next time?

This was delicious! I accidentally bought the red fuyu - and added some carrots. The whole family loved it, including the very picky kids.

This was delicious! I couldn’t find fuyu so used miso and it was great. Also added Chili Crisp which I agree was tasty.

I also accidentally bought the red fuyu because I had no idea what I was doing. My husband is not a fan of blue cheese (a flavor referenced in the recipe introduction), so I had him taste a bit of the fuyu before I committed. He thought it was delicious, so yay. I used frozen udon noodles, used a timer for cooking the zucchini because I am prone to overcooking it (focus!), and the dish was delicious, if tinted a little red.

I made this and I was really delighted! Fuyu is a new ingredient for me. I used a different vegetable (snow peas) instead of zucchini and I think a lot of other vegetables could also work (asparagus, peppers, broccoli--or leafy greens, likely added a little later). I also used vegan "butter," and finally, added a bit of finely sliced Thai green chiles at the end for a little bit of heat. Other than that I followed the recipe near-exactly, though I eyeballed some of the measurements. So good!

I would add ginger and Thai basil for more flavor.

Miso worked. Delicious. Serve with chili crisp. Used yellow squash. Seems it would work with rice.

My kid loved it. I used red miso because that’s what I had, but followed all other steps.

Felt like it may have benefited from something with more brightness, acidity or heat. Otherwise a tasty recipe with a new ingredient we have never used--fuyu!

Spiralized the zucchini and used way more (tripled) than listed bc I wanted more veggies. Used olive oil in the sauce instead of butter. Second time I made it, used impossible ground “beef” which had a better consistency than the crumbled tofu (too soft). Added chopped cashews on top for crunch and sliced raw red peppers for color.

A few months ago I randomly bought fuyu at a well stocked Asian grocery store not actually knowing what it was, then searched for recipes using it. This is absolutely delicious, and is now a reason I buy fuyu! Easy, relatively healthy, and tasty

This is a keeper! Added a tablespoon of chili crisp with the zucchini, garlic and a 1/2 tablespoon of fresh chopped ginger. Think we will add some red pepper slices or sugar snap peas next time. We can’t wait to make it again.

I used this recipe as a base for what I had at home. My substituted ingredients included:brown Miso paste, slices of onions, potato noodles, thin slices of organic carrots and acorn squash and tender beef. I also added Chinese cooking wine and sesame oil to the pan while preparing the initial saute.

This was blander than we usually eat but it was still well liked by the family. I wondered about using the red fuyu and thought carrot batons would be a good addition. The chili garlic topping was on the table and people didn't use it so maybe all was good. It was super easy and quick to whip up so I'll make it again.

I can't get fuyu near me so I used miso paste as a sub in the sauce - it was good but I felt like it needed a little more, I added some rice vinegar to give it a little acidity that you lose from not having the fermented ingredients. I also added about a tablespoon of chili crush for a touch of heat. I also used olive oil instead of butter to make it vegan - but I bet this would also benefit greatly from browning the butter first.

I also accidentally bought the red fuyu because I had no idea what I was doing. My husband is not a fan of blue cheese (a flavor referenced in the recipe introduction), so I had him taste a bit of the fuyu before I committed. He thought it was delicious, so yay. I used frozen udon noodles, used a timer for cooking the zucchini because I am prone to overcooking it (focus!), and the dish was delicious, if tinted a little red.

Miso worked. Delicious. Serve with chili crisp. Used yellow squash. Seems it would work with rice.

Make with miso and serve with chili crisp

This is delicious! A new taste treat for me. It introduced me to shoyu, which I found in a local Asian grocery store, along with frozen udon noodles.

Used the miso sub and added corn plus a little onion powder to the veggies. Really yummy - the butter makes it rich and comforting. Agree w/ others on the chili crisp at the end for an extra oomph

Delicious. We used dried udon because I couldn’t find fresh. Topped with homemade chili crisp (also from NYT) and loved it. I would add a ton more vegetables because it can take it.

Yum! Delicious. The amazing synergy of miso and butter never ceases to amaze me. It's genius. My only suggestion is to add a bit more color/contrast. I sprinkled black sesame seeds on top. Maybe thin strips of red bell pepper would do the trick.