Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Quick Ingredients

12 oz fresh udon noodles (or 10 oz dried)
14 oz extra-firm tofu, pressed and cubed
8 oz shiitake or cremini mushrooms, sliced
4 cups lightly packed baby spinach
3 green onions, thinly sliced
1/3 cup soy sauce (low-sodium)
3 tbsp mirin
2 1/2 tbsp light brown sugar
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp freshly grated ginger
2 1/2 tbsp cornstarch (divided)
3 tbsp neutral oil (for cooking)
1 tsp toasted sesame oil
Sesame seeds, red pepper flakes, and extra green onions for garnish

Do This

1. Press tofu 10–15 minutes, then cube; toss with 1 tbsp soy sauce and 1 tbsp cornstarch.
2. Cook udon according to package directions; drain and rinse briefly under warm water.
3. Whisk soy sauce, mirin, brown sugar, rice vinegar, garlic, ginger, and a cornstarch–water slurry; simmer 2–3 minutes until glossy and thick.
4. Pan-sear tofu in 2 tbsp oil over medium-high heat until golden and crisp on most sides; set aside.
5. In the same pan, cook mushrooms in 1 tbsp oil until browned; add green onions (white/light green parts) and sauté briefly.
6. Add cooked udon, spinach, tofu, and teriyaki sauce to the pan; toss over medium heat until noodles are coated and spinach wilts.
7. Finish with sesame oil, sesame seeds, green onion tops, and red pepper flakes; serve hot in bowls.

Why You’ll Love This Recipe

It delivers all the cozy comfort of a noodle bowl with a restaurant-style glossy teriyaki sauce you make from scratch.
Pan-seared tofu, savory mushrooms, and tender udon give you a great mix of protein, texture, and chewiness.
It is weeknight-friendly: about 40 minutes from start to finish, with simple, easy-to-find ingredients.
Easily adaptable: keep it vegetarian/vegan, or tweak the veggies and heat level to suit your taste.

Grocery List

Produce: 2 cloves garlic, small knob fresh ginger, 3 green onions (scallions), 4 cups baby spinach, 8 oz shiitake or cremini mushrooms, optional: fresh cilantro or sliced red chili for garnish.
Dairy: None.
Pantry: 14 oz extra-firm tofu, 12 oz fresh (or 10 oz dried) udon noodles, soy sauce (low-sodium), mirin, light brown sugar, rice vinegar, cornstarch, neutral oil (such as canola or grapeseed), toasted sesame oil, sesame seeds, red pepper flakes, kosher salt, black pepper.

Full Ingredients

For the glossy teriyaki sauce

1/3 cup soy sauce (low-sodium recommended)
3 tbsp mirin
2 1/2 tbsp light brown sugar, packed
1 tbsp rice vinegar
2 cloves garlic, finely minced
1 tsp freshly grated ginger
1 1/2 tbsp cornstarch
3 tbsp cool water (for the cornstarch slurry)
1 tsp toasted sesame oil

For the tofu and vegetables

14 oz extra-firm tofu, drained and pressed
1 tbsp soy sauce (for seasoning the tofu)
1 tbsp cornstarch (for coating the tofu)
3 tbsp neutral oil, divided (2 tbsp for tofu, 1 tbsp for mushrooms)
8 oz shiitake or cremini mushrooms, cleaned and sliced
3 green onions (scallions), thinly sliced; whites and greens separated
4 cups lightly packed baby spinach (about 4 oz)
12 oz fresh udon noodles (or 10 oz dried udon noodles)
Kosher salt and freshly ground black pepper, to taste

For serving and garnish (optional but recommended)

1–2 tsp toasted sesame seeds
Pinch of red pepper flakes or a drizzle of chili oil
Extra sliced green onion tops
Fresh cilantro leaves or thinly sliced red chili (optional)

Step-by-Step Instructions

Step 1: Press and prep the tofu and vegetables

Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towel. Place it on a plate and set a flat, heavy object on top (such as a skillet or a few cans). Let it press for 10–15 minutes to remove excess moisture; this helps the tofu sear up golden and crisp.

While the tofu presses, prep your vegetables: clean and slice the mushrooms. Rinse and pat dry the baby spinach. Thinly slice the green onions, keeping the white/light green parts separate from the dark green tops. Mince the garlic and grate the ginger if you have not already.

Once pressed, cut the tofu into 3/4-inch cubes. In a medium bowl, toss the tofu gently with 1 tbsp soy sauce. Sprinkle over 1 tbsp cornstarch and toss again until the cubes are evenly coated; this light coating helps create a crisp exterior in the pan.

Step 2: Cook the udon noodles

Bring a large pot of water to a boil. Add a generous pinch of salt. Cook the udon noodles according to the package directions: typically 2–3 minutes for fresh noodles or 8–10 minutes for dried. You want them just tender with a pleasant chew.

Drain the noodles in a colander. Rinse briefly under warm water to remove excess starch and keep them from sticking together, shaking gently to drain off excess water. Set aside near the stove so they are ready to add to the pan later.

Step 3: Make the glossy teriyaki sauce

In a small bowl or measuring jug, whisk together the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger until the sugar begins to dissolve.

In a separate small bowl, stir together the cornstarch and cool water until completely smooth; this is your slurry, which will thicken the sauce.

Pour the soy mixture into a small saucepan and bring to a gentle simmer over medium heat, stirring often. Once it is hot, give the cornstarch slurry a quick stir (it settles quickly), then slowly whisk it into the pan. Continue to simmer for 2–3 minutes, stirring, until the sauce turns glossy and thick enough to coat the back of a spoon. Remove from the heat and stir in the toasted sesame oil. Taste and adjust: add a splash more vinegar for brightness or a pinch more sugar for sweetness if desired. Set aside.

Step 4: Pan-sear the tofu

Heat 2 tbsp neutral oil in a large nonstick skillet or well-seasoned wok over medium-high heat until the oil shimmers. Arrange the tofu cubes in a single layer, being careful not to overcrowd the pan (work in batches if needed). Let the tofu cook undisturbed for 3–4 minutes, or until the underside is golden and crisp.

Gently turn the cubes and continue cooking, turning occasionally, until most sides are nicely browned and crisp, another 4–5 minutes. Sprinkle lightly with salt and pepper. Transfer the tofu to a plate and set aside. Keep the pan on the stove; you will use it for the vegetables.

Step 5: Sauté the mushrooms and aromatics

In the same pan, add the remaining 1 tbsp neutral oil if the pan looks dry. Return to medium-high heat. Add the sliced mushrooms and a small pinch of salt. Cook, stirring occasionally, until the mushrooms release their moisture and then begin to brown and caramelize around the edges, about 5–7 minutes.

Add the sliced white and light green parts of the green onions to the mushrooms. Sauté for 1–2 minutes, just until fragrant and slightly softened. If anything starts to stick, you can splash in 1–2 tbsp of water to loosen the browned bits on the bottom of the pan; these add flavor to the noodles later.

Step 6: Combine noodles, spinach, tofu, and sauce

Reduce the heat to medium. Add the cooked udon noodles to the pan with the mushrooms and onions. Use tongs to gently toss and separate the noodles. Pour the warm teriyaki sauce evenly over the noodles.

Add the baby spinach and the seared tofu cubes to the pan. Toss gently but thoroughly for 2–3 minutes, until the noodles are evenly coated in the glossy sauce, the spinach is just wilted, and everything is heated through. If the sauce seems too thick, splash in 1–2 tbsp of water to loosen it. Taste and adjust seasoning with a bit more soy sauce, pepper, or vinegar if desired.

Step 7: Garnish and serve your teriyaki udon bowls

Divide the teriyaki udon, tofu, mushrooms, and spinach among four warm bowls. Scrape any extra sauce from the pan over the top so nothing is wasted.

Sprinkle each bowl with toasted sesame seeds and the reserved dark green onion tops. Add a pinch of red pepper flakes or a drizzle of chili oil if you like gentle heat. Top with fresh cilantro leaves or thinly sliced red chili for color and extra freshness, if using. Serve immediately while the noodles are hot and glossy.

Pro Tips

Press the tofu well: Removing moisture is the key to crisp, golden tofu. Even 10–15 minutes of pressing makes a noticeable difference.
Do not overcrowd the pan: When searing tofu and browning mushrooms, give them space. Overcrowding steams instead of sears and prevents browning.
Adjust sauce thickness: If the sauce thickens too much, thin it with a splash of water. If it is too thin, simmer it a minute longer until glossy and clinging to the noodles.
Use low-sodium soy sauce: This gives you more control over seasoning. You can always add a splash more at the end if needed.
Serve immediately: Udon noodles are at their best right after cooking, when they are bouncy and well-coated in sauce.

Variations

Extra veggie version: Add sliced bell peppers, snap peas, or julienned carrots when you cook the mushrooms. Sauté until crisp-tender before adding the noodles.
Spicy teriyaki udon: Stir 1–2 tsp chili paste or sriracha into the teriyaki sauce while it simmers, and finish the bowls with extra chili oil.
Different protein: Swap tofu for tempeh, seitan, or thinly sliced chicken or shrimp (if not vegetarian). Adjust cooking times accordingly to ensure the protein is cooked through.

Storage & Make-Ahead

The dish is best served fresh, but leftovers keep reasonably well. Store cooled teriyaki udon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce and refresh the noodles; toss until warmed through. The tofu will lose some crispness but remain flavorful.

You can make the teriyaki sauce up to 5 days ahead and store it in the refrigerator in a sealed jar. Reheat gently before using; if it has thickened too much, whisk in a little water. You can also press and cube the tofu a few hours ahead and keep it refrigerated; toss with soy sauce and cornstarch right before cooking.

Nutrition (per serving)

Approximate values per serving (1 of 4): about 520 calories; 22 g protein; 65 g carbohydrates; 18 g fat; 3 g saturated fat; 5 g fiber; 1,250 mg sodium. Actual values will vary based on specific brands and any variations or garnishes you use.

Teriyaki Udon With Pan-Seared Tofu, Mushrooms, and Spinach