Udon noodles with fried tofu and orange nam jim from Ottolenghi Flavour / Flavor (page 202) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hispi cabbage with nam prik

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute oranges for blood oranges, gochugaru chilli flakes for Aleppo chilli flakes, and light soy sauce for fish sauce.

  • johanna_ck25g3 on April 28, 2026

    I didn't love it, but I'll make it again. I used regular oranges the first time, because they are what I had. I'll give it a go again with the blood oranges.

  • Apollonia on March 16, 2026

    Really enjoyed this, although I streamlined a bit cut down on dishes by skipping the rice (1/2 tbsp did not seem like enough to be worth my while) and air fried the tofu. Like EmilyR, I also put the citrus segments in with the noodles, which was nice.

  • EmilyR on January 27, 2026

    This felt light and fresh - something Summery adjacent in the Winter months while blood oranges are in season. The flavors are good. I had to use packaged udon noodles and didn’t have Thai basil. I segmented the blood oranges and just threw them in to make the sauce. Half gochugaru and half Aleppo to round out the chilis.

  • MmeFleiss on February 05, 2025

    I bought tofu and blood oranges on a whim last week and had some aging Thai basil in the fridge so I was really happy to find this recipe. This is a typical Ottolenghi recipe in that it will dirty up a whole lot of pans and utensils. This was delicious even eaten cold a few days later. My only changes are that I used dried udon, tore up my tofu instead of slicing it to maximize the surface area, and didn’t bother heating up the nam jim again when I added the cooled and rinsed noodles—they absorbed the sauce just fine and it didn’t overcook them.

  • lholtzman on December 14, 2024

    This was very good. I enjoyed the slight kick. Although it takes some effort, it’s pretty easy and the Nam Jim can be made up to a week ahead of time. I wouldn’t say this is completely a pantry recipe, but many of the ingredients had on hand; others are easy to substitute. A couple notes on ingredients. I used 2.5 naval oranges to get 2/3 cup juice. I got fresh udon noodles at the Asian market, but they still required cooking (3 minutes, but an extra pot). I used regular basil leaves because I had a bunch that needed to be used up. I used a medium green Serrano pepper instead of 2 red chilies. The did was not as pretty, but the flavor was still there.

  • sheepishjen on March 30, 2023

    I've made this numerous times as directed and have always found it to be delicious and full of flavor. I use the shelf-stable udon that comes vacuum-sealed in little 7 oz packages. The only change is that sometimes I double the marinade for the tofu.

  • meggan on January 13, 2023

    Aside from my tofu sticking to the pan, this was easy and delish. I used those udon soup noodle packs that are shelf stable yet cooked.

  • dinnermints on May 23, 2022

    We loved this dish. I did find some fresh udon noodles to use in it, which likely made a big difference. I doubled the recipe, kept the oil in the marinade to 1 T, and lightly sprayed my nonstick griddle with oil rather than use the recommended amount of oil for browning the tofu. Wish I’d seen the note to serve with orange wedges - next time. My toddler hated this dish, but I’d gladly make him a separate pasta dish and make this again.

  • KarinaFrancis on May 15, 2021

    This was good but not as good as the raves on Insta would suggest. I had similar issues to ksg518, lots of washing up and the noodles got a bit gloopy. The flavours were good but really needed the herb topping. The Silver Fox said “it’s not as good as the sauce we get from the Asian shop”, so not a repeat

  • ksg518 on April 19, 2021

    This was a disaster. First the recipe requires a huge number of pans and bowls. Second I assume the small amount of rice you toast and then grind up is meant to provide some starch to the sauce. But when I added the noodles to the sauce everything became one giant sticky pile. The tofu was good and the sauce (minus the rice part) was very tasty but this was too much work and too many dishes to repeat.

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