Crispy Tofu Udon Stir-Fry
A delicious and quick plant-based stir-fry featuring pan-fried crispy tofu, chewy udon noodles, and colorful vegetables, all tossed in a savory Asian-inspired sauce.
Ingredients
- 1 block extra-firm tofu pressed and cubed
- 200 g udon noodles dried or fresh
- 2 tbsp soy sauce low-sodium
- 1 tbsp sesame oil toasted
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- 2 cloves garlic minced
- 1 tsp ginger grated fresh
- 1 tbsp cornstarch
- 2 tbsp vegetable oil for frying
- 1 cup broccoli florets chopped
- 1/2 cup carrots julienned
- 1/2 cup bell pepper sliced
- 2 stalks green onions sliced for garnish
- 1 tsp sesame seeds toasted for garnish
Instructions
- Press the tofu for at least 15-20 minutes to remove excess water, then cut into 1-inch cubes.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, minced garlic, grated ginger, and cornstarch. Set aside.
- In a large wok or non-stick pan, heat 1 tablespoon of vegetable oil over medium-high heat.
- Once hot, add the tofu pieces and fry for 2-3 minutes each side, or until golden and crispy. Remove tofu from the pan and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the pan. Add broccoli, carrots, and bell pepper, and stir-fry for 3-5 minutes until tender-crisp.
- Stir the prepared sauce mixture and add it to the pan with the vegetables. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Cook the udon noodles according to the packet's instructions. Drain well.
- Add the cooked udon noodles and crispy tofu back into the pan with the vegetables and sauce. Toss everything gently to combine and coat evenly.
- Serve immediately, garnished with sliced green onions and toasted sesame seeds.
Notes
For extra crispiness, toss tofu with 1 tablespoon of cornstarch before frying. Feel free to add your favorite vegetables like mushrooms, spinach, or snap peas. A sprinkle of toasted sesame seeds or chopped peanuts makes a great garnish.