Ingredients
Scale
- 14 oz (400g) firm tofu, drained and pressed
- 2 cups udon noodles
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup mixed vegetables (such as bell peppers, carrots, and broccoli)
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- Green onions for garnish
Instructions
- Step 1: Start by cutting the pressed tofu into bite-sized cubes. In a bowl, toss the tofu cubes with cornstarch until evenly coated.
- Step 2: Heat a non-stick skillet over medium-high heat and add a tablespoon of sesame oil. Once hot, add the tofu cubes and fry until they are golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
- Step 3: In the same skillet, add a bit more sesame oil if needed, then sauté the minced garlic for about 30 seconds until fragrant. Add the mixed vegetables and stir-fry for about 3-4 minutes until they are tender-crisp.
- Step 4: Meanwhile, cook the udon noodles according to package instructions. Drain and rinse under cold water to stop cooking.
- Step 5: Add the cooked udon noodles to the skillet with the vegetables. Pour in soy sauce and gently toss everything together until well combined. Finally, fold in the crispy tofu and cook for an additional minute to heat through.
- Step 6: Serve hot, garnished with sliced green onions on top. Enjoy your crispy tofu udon noodles!
Notes
- For optimal storage, keep leftover crispy tofu udon noodles in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- To reheat, place the noodles in a skillet over medium heat with a splash of water or oil, stirring gently until warmed through to keep the tofu crispy.
- Serve your crispy tofu udon noodles with a sprinkle of sesame seeds or a drizzle of extra soy sauce for added flavor and visual appeal.
- For the best texture, ensure your tofu is well-pressed and coated evenly with cornstarch before frying to achieve that perfect crunch on every piece.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American