Tofu, Veggies & Mushroom Udon

Thank you to our friends at Rainbow Grocery in San Francisco, California for this amazing recipe!

In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.


  • Udon noodles
  • Vegetables (As many as you like!)
  • Mushrooms (Whichever ones you want!)
  • Carrots
  • Green Onion
  • Tofu
  • Bachan’s barbeque sauce
  • Soy sauce
  • Sesame seeds
  • Seaweed


  1. We used @jbasketusa udon noodles (follow package instructions). Set aside.
  2. Chop veggies. This really depends on how much you want, you can do more or less of each based on your liking. Mushrooms — we used cremini, hon shimeji, maitake, and king trumpet. Cut the trumpets in long pieces and set aside. Grate carrots. Chop green onion.
  3. Marinate slices of extra firm tofu and the trumpet mushrooms in a bowl of Bachan’s. This took about half of the bottle. We used the yuzu, but this dish would be delish with any flavor. (OG, spicy, or gluten free).
  4. Pan fry mushrooms til golden brown, add carrots at the last minute and set aside.
  5. In the pot you cooked the udon in — combine the noodles, 1/4 cup of soy sauce and the leftover marinade from the tofu bowl. Throw in sesame seeds and some seaweed. Stir to combine.
  6. Pan fry the trumpets and tofu on high heat until they are golden brown, but going for longer is great too, if you like that charred taste.
  7. After setting the tofu and trumpets on top of the noodle mixture, sprinkle the green onions on top.