This Tofu Stir-Fry with Udon Noodles recipe is a symphony of textures and flavors. Crispy tofu, tender udon noodles, vibrant vegetables, and a savory-sweet sauce come together in a harmonious dance that will tantalize your taste buds. It’s a quick, easy, and satisfying meal that's perfect for busy weeknights or whenever you're craving something delicious and wholesome. I swear you'll love this, even if you don't think you like tofu! But sometimes i do get lazy and just order takeout, like that one time with that pizza from Little Ceasers. Never again.
What sets this recipe apart is the technique for achieving perfectly crispy tofu. Pressing the tofu to remove excess water and coating it in cornstarch before stir-frying creates a golden-brown crust that's irresistibly delicious. The savory-sweet sauce, made with soy sauce, sesame oil, rice vinegar, and a touch of maple syrup (or honey), adds depth and complexity to the dish. It's what i would call, the BOMB!
Required Equipments
- Wok or large skillet
- Cutting board
- Chef's knife
- Mixing bowls
- Measuring cups and spoons
- Tongs or spatula
Tofu Stir Fry with Udon Noodles: Frequently Asked Questions
Tofu Stir Fry with Udon Noodles
A quick and easy Tofu Stir-Fry with Udon Noodles recipe featuring crispy tofu, tender noodles, colorful veggies, and a savory-sweet sauce. Perfect for a healthy and satisfying weeknight meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, press the tofu. Wrap it in paper towels and place a heavy object on top for at least 30 minutes to remove excess water. This step is CRUCIAL for getting that crispy, golden-brown tofu we all crave. Nobody wants soggy tofu, am I right?
- While the tofu is pressing, prep your veggies! Slice the carrots, chop the scallions, mince the garlic, and ginger. Having everything ready to go will make the stir-frying process smooth and enjoyable. Trust me, it's worth it to do all the prep work.
- Once the tofu is pressed, cut it into bite-sized cubes. In a bowl, toss the tofu with cornstarch, salt, and pepper. Make sure each piece is lightly coated. This will help the tofu get extra crispy when stir-fried. Don't skimp on the cornstarch!
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat. Add the tofu and stir-fry until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the wok and set aside.
- Add another tablespoon of oil to the wok. Add the sliced carrots and stir-fry for 2-3 minutes, until slightly softened. Then, add the minced garlic and ginger and stir-fry for another minute until fragrant. Oh, that aroma! It's gonna fill your kitchen with so much deliciousness!
- Add the udon noodles to the wok and stir-fry for 2-3 minutes, until heated through. If the noodles are sticking together, add a splash of water to loosen them up. Nobody likes clumpy noodles!
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup (or honey), and sriracha (if using). This is your flavor bomb! Adjust the amount of sriracha to your liking.
- Pour the sauce over the noodles and veggies. Add the stir-fried tofu back into the wok. Toss everything together until well combined and heated through, about 1-2 minutes. Make sure every noodle and piece of tofu is coated in that yummy sauce!
- Garnish with chopped scallions and sesame seeds. Serve immediately and enjoy your delicious Tofu Stir-Fry with Udon Noodles! This is my go-to weeknight meal because it's quick, easy, and so satisfying. I hope you love it as much as I do!
- Remember to taste and adjust seasonings. Everyones taste buds are different. Feel free to add more soy sauce or siracha if you want.
📝 Notes
🍎 Nutrition
Calories: 450 kcal
Protein: 20g
Fat: 20g
Carbohydrates: 55g
Fiber: 5g
Calcium: 150mg
%3Amax_bytes(150000)%3Astrip_icc()%2F13010-white-bean-chicken-chili-DDMFS-4x3-9af50294d7094554a39df1b1947710b5.jpg&w=3840&q=75)
