Udon Noodles with Tofu
Fresh udon noodles, golden tofu, tender broccoli, mushrooms, and carrots tossed in a flavorful sauce. Ready in just 20 minutes!
Print
Pin
Servings: 2
Equipment
- paper towels or a tea cloth
- small bowl
- wok
Ingredients
- 7 ounces (½ block) extra firm tofu
- 14 ounces udon stir-fry noodles fresh
- 2 tbsp avocado oil or oil of choice (divided)
- ¼ cup coconut aminos or soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 2 tbsp garlic minced
- 1 tsp ginger minced
- 1 tsp sriracha
- 2 cups broccoli chopped
- ½ cup carrots grated
- 1½ cups baby bella or shitake mushrooms sliced
- fresh cilantro and sesame seeds garnish
Instructions
- Pat tofu dry using paper towels then cut into cubes.
- In a small bowl, whisk coconut aminos, sesame oil, rice vinegar, sugar, garlic, ginger, and sriracha.
- Heat wok on medium-high heat. Once heated, add 1 tbsp of oil, tofu cubes, and 1 tbsp of the sauce. Cook all sides until golden. Set aside on a clean plate.
- Turn up the heat to high and add 1 tbsp of oil to the wok. Cook the broccoli, carrots, and mushrooms, with 2 tbsp of sauce until tender. Push the vegetables to the side of the wok then add the noodles. Spoon 3 tbsp of sauce over the noodles. Cook 2-3 minutes flipping the noodles once to coat in the sauce. Gently separate the noodles and continue to cook for another couple of minutes until cooked and coated in sauce. Add the tofu back to the wok along with the remaining sauce and gently toss everything together. Cook 2-3 minutes Garnish with fresh cilantro and sesame seeds.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.