Tofu Udon Stir Fry | Crispy tofu pieces, bouncy udon noodles, and crunchy vegetables coated in a flavourful umami stir fry sauce. This high protein vegan stir fry is made in 25 minutes and is perfect for an easy weeknight dinner.
This tofu udon stir fry is super easy to make, and is ready in just 25 minutes. Stir fry is a great last minute dinner for any day of the week! And, it’s packed with protein, with 26 grams of protein per serving.
Tofu stir fry is my go to vegan dinner because it’s comforting, healthy and so quick. The stir fried vegetables with the soft udon noodles and crispy tofu, coated in a flavourful umami sauce, and topped with sesame seeds and green onions or cilantro.
Tofu udon stir fry boasts a rich and savoury flavour profile from the combination of umami packed ingredients like soya sauce, garlic, ginger and brown sugar. The textural contrast in this stir fry is satisfying, with crispy tofu, soft and chewy udon, crisp vegetables and a smooth sauce.
You can buy instant udon noodles from most grocery stores, or Asian grocery stores.
How to make the best stir fry sauce
This umami stir fry sauce is so flavourful and delicious. It’s made with simple ingredients and easily customizable to suit your tastes.
Soya sauce is the savoury base of the sauce, with water to tone down the salty flavour. Brown sugar for sweetness, rice vinegar for some tanginess. Sambal oelek provides heat and garlic flavour, but you can use sriracha if you want to. Finally, cornstarch to thicken the sauce.
Choosing the right tofu for stir fry
I recommend using extra firm tofu, but firm or medium firm will also work fine. I wouldn’t choose anything softer than medium firm though, as softer tofu tends to fall apart.
How to make tofu stir fry
Press the excess moisture out of the tofu brick, and cut it into pieces. Toss in soya sauce and corn starch, then fry over medium heat until crispy. Remove from the heat.
Heat a drizzle of oil or sesame oil over medium heat and cook the aromatics, like ginger and garlic, until fragrant. Then add the vegetables and cook for a minute. Then, add the tofu back in along with the udon and sauce. Let the sauce heat up. The heat will soften the udon noodles, making them easy to pull apart. Give everything a good stir and then serve! See how easy it is?
I cook the tofu first, to get it nice and crispy. It has a base layer of flavour too, from tossing it in soya sauce before cooking. Remove the tofu from the pan, and then cook the aromatics, like ginger and garlic, until fragrant.
More about the ingredients in this recipe. The exact measurements are below.
Slice the tofu into 1 inch cubes and toss in the soya sauce, then the corn starch.
Heat a drizzle of oil in your wok pan over medium heat. Add the tofu and cook for 5-6 minutes, stirring occasionally to brown all sides. Remove the tofu and set aside.
Add another drizzle of oil to the wok and let it heat up. Add the garlic and ginger and cook for 15-20 seconds, until fragrant.
Add the vegetables and cook for 1 minute.
Add the udon, tofu, and sauce. Let the sauce heat up and start to bubble. The heat will soften the noodles and you can gently pull them apart.
Once the noodles are soft and cooked through, stir everything together.
Serve with a sprinkle of sesame seeds and sliced green onion. If you like spice, serve with a drizzle of hot sauce.
Tips for making stir fry
What to serve with tofu stir fry
Serve the tofu stir fry with sesame seeds, sliced green onion and a drizzle of sriracha if you like spice!
Edamame is a great side dish, or try a simple salad with a sesame dressing.
Store the stir fry in an air tight container in the fridge for up to 3-4 days. Reheat in a wok pan until heated through.
Freeze the stir fry in an air tight container for up to 2 months. To reheat, microwave or heat in a wok until heated through. Add a splash of water either way to provide some moisture.
Extra firm tofu or medium firm tofu are best for stir fry, as they have a sturdy texture, and don’t fall apart. Frozen and thawed tofu will absorb more sauce.
Yes, you can use pre-made or storebought stir fry sauce for a quick and convenient meal.
Make your stir fry spicier by adding chilis to the stir fry, or more sambal oelek to the stir fry sauce. You can also top the stir fry with hot sauce.
Tofu Udon Stir Fry
- 1 wok
- 1 rubber tongs
- 350 grams extra firm tofu I froze mine and thawed it
- 2 tablespoons soya sauce
- 2 tablespoons corn starch
- 2 garlic cloves minced
- 1 cup sugar snap peas
- 1 cup frozen broccoli florets
- 1 cup frozen sliced peppers and onion
- 400 grams udon noodles two packages
Stir Fry Sauce
- ¼ cup soya sauce
- ¼ cup water
- 2 tablespoons brown sugar
- 1 tablespoon sambal oelek sriracha will work
- 1 tablespoon cornstarch
- 2 teaspoons white rice vinegar
- Drain the tofu and wrap it in paper towel. Set it under a heavy bowl or pan, and let sit for 10 minutes.
- Mix the stir fry sauce ingredients together and set aside.
- Cut the tofu brick into 1 inch cubes and toss with the soya sauce. Then toss with the cornstarch.
- Heat a drizzle of oil in a wok pan over medium heat. Add the tofu pieces and cook for 5-6 minutes, stirring occasionally to brown all sides.
- Remove the tofu from the pan and set aside. Add another drizzle of oil to the wok, and then add the garlic and ginger. Cook for 15-20 seconds, or until fragrant.
- Add the vegetables and cook for 1-2 minutes, stirring frequently.
- Add the udon noodles, cooked tofu, and the stir fry sauce.
- Let the sauce heat up and start bubbling. The heat will soften the udon noodles and you can start gently pulling them apart.
- Cook for 4-5 minutes or until the udon noodles are soft and heated through. Stir everything together and serve with sesame seeds and sliced green onion.
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