Description
Chewy udon noodles stir-fried with crispy tofu, tender bok choy, and a spicy soy-based sauce for a hearty and flavorful vegan meal.
Ingredients
Units
Scale
- 14 oz (400 g) firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- 12 oz (340 g) fresh or frozen udon noodles
- 2 cups bok choy, chopped
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1-inch piece ginger, grated
- 3 tbsp soy sauce
- 1 tbsp gochujang or chili paste
- 1 tbsp oyster sauce (or vegetarian substitute)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 scallions, sliced
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Press tofu for at least 15 minutes, then cut into cubes. Toss with cornstarch until lightly coated.
- Heat 1 tbsp oil in a large skillet or wok. Pan-fry tofu until golden and crispy on all sides, about 6–8 minutes. Remove and set aside.
- Cook udon noodles according to package instructions. Drain and set aside.
- Heat remaining oil in the wok. Stir-fry garlic, ginger, bok choy, and bell pepper for 3–4 minutes until tender-crisp.
- In a small bowl, whisk together soy sauce, gochujang, oyster sauce, rice vinegar, and sesame oil.
- Add noodles and sauce to the wok. Toss to coat evenly, then add tofu back in.
- Garnish with scallions and sesame seeds before serving hot.
Notes
- Adjust spice level by adding more or less gochujang or chili paste.
- Frozen udon noodles work best for stir-fries due to their chewy texture.
- You can add mushrooms or snap peas for more vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 0 mg