Tofu Udon Stir Fry
Sweet & Spicy Tofu Udon Stir Fry loaded with lots of vegetable, flavored tofu, delicious udon noodles and amazing asian sauces!!
There is something about Udon noodle consistency that is soooo satisfying. And not just that, the consistency helps absorb the flavors into noodles so well! Me and my husband love Udon noodles. However we also like to have a balance diet. That means, we do prefer adding lot of nutritional veggies and of course protein loaded tofu to noodle dishes. This Udon noodle stir fry is not only filled with nutrients but also flavors. It is that perfect meal that can never go wrong!
I like getting ready to use Udon noodles from Asian grocery stores like HMart! They has so many different variety of udon! These ready to use udon noodles are so quick to cook and adsorbs flavors so well. This dish is loaded with some great vegetables like Shiitake mushrooms, Broccoli, Snow peas and squash! Tofu adds that missing protein and all the asian sauces take this dish to the next level!
I personally like to have all the veggies prepared ahead of time so it is less time consuming at the time of making the dish. This is also great to make ahead on weekends and enjoy on weeknights! If you want to make it kid friendly, I would suggest bringing the spice level down. The amount of spices in this recipe listed below is surely adult friendly.
If you are a big asian food fan like me, check out my other asian recipes. For example Hakka Noodles, Peppery Fried Rice, Cauliflower Manchurian and lot more!! If you try this or any other recipe and end up liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!!
Happy & Healthy Eating!!
Tofu udon Stir Fry
Ingredients
Flavored Tofu
- 14 oz Extra Firm Tofu
- 2 tbsp Oil
- 1 tbsp Dark Soy Sauce
- 1 tbsp Hoisin Sauce
- 2 tbsp Shezwan Chutney can be sub with 1 tbsp sriracha or gochujang paste
Vegetables
- 3 cup Small Broccoli Florets
- 5 oz Thinly Sliced Shiitake Mushroom
- 5 oz Snow peas
- 1 large Cubed Yellow Squash
- 1 small Sliced Yellow Onion
Other Ingredients
- 20 oz Udon Noodles
- 2 tbsp Oil
- 2 tbsp Minced Garlic
- 1 tbsp Grated Ginger
- 1 Fresh Hot Red Chili, chopped
- 3 Whole Dry Red Chilis
- 3 tbsp Shezwan Chutney can be sub with 1.5 tbsp sriracha or gochujang paste
- 3 tbsp Dark Soy Sauce
- 3 tbsp Hoisin Sauce
- 1 tsp Rice Vinegar
- ½ tsp Black Pepper Powder
- ⅓ cup Chopped Scallions white and green parts separated
- ⅓ cup Chopped Cilantro
Instructions
Cook Flavored Tofu
- Take tofu out of the box and wrap it in couple of paper towels for anywhere from 30-40 minutes. Place a Weight on the wrapped tofu. Your weight should be heavy enough to press down evenly across the top of the tofu, but not so heavy so as to cause the tofu block to crumble.
- Once the extra water if gone from the tofu, cut them in cube and saute them in 2 tbsp of oil on medium heat until they get golden brown and somewhat crispy, tossing and turning them every few minutes. Be careful while tossing and turning so it does not crumble.
- Once tofu cubes are golden brown on each side, add dark soy sauce, hoisin sauce and shezwan chutney.
- Mix it very well to coat each cube evenly without crumbling them. Take them off the heat and keep them aside.
Make Udon Stir fry
- Prepare Udon noodle as per package instructions. I like to use pre-cooked Udon noodles, and then boiling it in hot water for just a minute or two. When you add cooked noodles from packet to the hot water, try to agitate them with a fork so they separate easily. It helps with cooking them all the way through evenly. Once cooked, drain the access water and give it a quick cold water rinse. Drain it completely and keep it aside inside the strainer.
- Heat oil in a wide pan.
- Add white part of chopped scallions, chopped hot red chilis, minced garlic, grated ginger and whole dry red chilis.
- Saute everything on medium heat until the raw smell of garlic is gone, making sure it does not burn.
- Add sliced onions, sliced shiitake mushroom, broccoli florets and cubed yellow squash.
- Saute everything on medium/high heat until the onions and mushrooms become soft, while squash and broccoli are still holding its crunch. Covering it while cooking will help mushrooms to cook a bit faster due to the steam. Keep stirring it few times while cooking.
- Add snow peas, mix well and cook for couple more minutes.
- Add dark soy sauce, hoisin sauce, shezwan chutney, rice vinegar and black pepper. Mix well.
- Add flavored tofu. Mix well.
- Add cooked udon. Toss everything using tong or two forms. Keep tossing gently until all the noodles are well coated with sauce. Taste it and add salt or any sauce if needed.
- Garnish it with cilantro and green part of scallions. Toss it again. Serve it hot!!
