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Recipe

Honey Soy Japanese Tofu Udon Noodle Bowl with cabbage

JapaneseTofuDinnerNoodlesWeeknight MealsJapanDairy FreeVegetarian

Honey Soy Japanese Tofu Udon Noodle Bowl with cabbage is an easy Japanese-style recipe made for home cooks. It uses tofu, cabbage, honey soy sauce, and practical directions by minute, heat level, and cookware.

Yield4 servings
Prep Time14 minutes
Cook Time16 minutes
Total Time30 minutes

Why this Japanese recipe works

Honey Soy Japanese Tofu Udon Noodle Bowl with cabbage is built for home cooks who want Japanese flavor with simple timing, common cookware, and sauces that are easy to find. The recipe uses tofu, cabbage, and honey soy sauce for a balanced meal that works for dinner, lunch, or meal prep.

Cookware and heat guide

  • Cookware: large pot and 12-inch skillet
  • Heat: medium-high heat
  • Total time: 30 minutes

Quick answer

For udon bowls, rinse or loosen the noodles before they hit the pan so they toss evenly with the sauce. Follow the minute-by-minute steps below, cook the protein to the right temperature, and add the sauce near the end so it coats the food without burning.

More recipes and sauce guides

Find more easy recipes, browse the Japanese recipe category, or start from the Superior Sauce USA homepage. For shopping and sauce comparisons, see soy sauce and rice vinegar or the product guides for Kikkoman Soy Sauce and Marukan Rice Vinegar.

Ingredients

What you need

  • 14 oz extra-firm tofu, pressed and cut into cubes
  • 14 oz udon noodles, cooked and drained
  • 2 cups green or red cabbage, thinly sliced
  • 1 tablespoon neutral oil
  • 2 tablespoons Kikkoman soy sauce
  • 1 1/2 tablespoons Marukan rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon honey
  • 1 teaspoon sugar, optional
  • 2 scallions, thinly sliced
  • 1 sheet nori, cut into strips, optional
  • 1 teaspoon sesame seeds

Directions

How to make it

  1. Minute 0-5, cutting board and knife: press the tofu, dry it well, and cut it into cubes. Prepare cabbage and keep toppings separate.
  2. Minute 5-8, small bowl: whisk Kikkoman soy sauce, Marukan rice vinegar, sesame oil, 1 tablespoon honey, and sugar. Add sweet chili sauce if using it.
  3. Minute 8-10, large pot and 12-inch skillet: preheat over medium-high heat. Add neutral oil only after the pan is hot.
  4. Minute 10-18, large pot and 12-inch skillet: brown the tofu on at least two sides. Tofu is ready when the outside is golden and the center is hot.
  5. Minute 18-22, large pot and 12-inch skillet: add cabbage and cook until hot and crisp-tender, stirring every minute.
  6. Minute 22-26, large pot and 12-inch skillet: pour in the sauce and toss until the food looks glossy. Lower the heat if the sauce bubbles too fast.
  7. Minute 26-30, serving bowl or plate: toss the noodles with sauce, protein, and vegetables until glossy and hot. Taste and add a few drops of rice vinegar if it needs brightness.

Tips

Make it yours

  • Use cooked seafood for everyday sushi-style meals unless you are buying fish specifically labeled for raw sushi use.
  • Season warm rice lightly with rice vinegar so the bowl tastes bright without becoming sour.
  • Keep nori dry until serving so it stays crisp.
  • For meal prep, store sauce and crunchy toppings separately and assemble after reheating.

Where to buy

Shop key ingredients

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