Tofu Udon Stir Fry
Crispy tofu pieces, bouncy udon noodles, and crunchy vegetables coated in a flavourful umami stir fry sauce. This high protein stir fry is made in less than 20 minutes and is perfect for an easy weeknight dinner.
Serving Size 4
Equipment
- 1 wok
Ingredients
- 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
Instructions
- Drain the tofu and wrap it in paper towel. Set it under a heavy bowl or pan, and let sit for 5 minutes.
- Mix the stir fry sauce ingredients together and set aside.
- Heat a drizzle of oil in a wok pan over medium heat.
- Cut the tofu brick into 1 inch cubes and toss with the soya sauce. Then toss with the cornstarch.
- Add the tofu pieces and cook for 5 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.
Video
Notes
Freeze the tofu and thaw it before cooking for the best texture.
Let the heat soften the udon noodles before pulling them apart.
Adjust the sauce to your liking by adding more spice, sugar, vinegar, or soya sauce.
