By Jessica B. •
7 min read
There’s something incredibly satisfying about a bowl of stir-fried udon noodles. Originating from Japan, these chewy noodles are perfect for soaking up flavors, making them the ideal base for a quick and delicious meal. My Japanese Stir Fried Vegetable Tofu Udon combines tender udon with vibrant leafy greens and crispy tofu, all tossed in a savory sauce that elevates every bite.
Ingredients & Substitutes
To create my flavorful Japanese Stir Fried Vegetable Tofu Udon, I gather the following ingredients. Here’s a breakdown of what I use along with possible substitutes.
Ingredients List
- Udon Noodles (10 ounces)
Fresh noodles provide the best texture. If unavailable, dried udon can be used, just cook according to package instructions. - Firm Tofu (1 block, about 14 ounces)
I prefer firm tofu for its ability to hold shape during frying. Extra-firm tofu works as a great substitute. - Vegetable Oil (2 tablespoons)
I use this for frying. Sesame oil can add a rich flavor if desired. - Garlic (3 cloves, minced)
Fresh garlic adds a pungent aroma. In a pinch, garlic powder (1 teaspoon) can be used. - Ginger (1 tablespoon, minced)
Fresh ginger gives a vibrant kick. Ground ginger (1 teaspoon) can substitute. - Bell Pepper (1 medium, sliced)
I enjoy using a red or yellow bell pepper for sweetness. Zucchini or carrots work as alternatives. - Broccoli Florets (1 cup)
Fresh broccoli adds crunch. Frozen broccoli can be used if fresh is unavailable. - Spinach (3 cups)
Fresh spinach wilts wonderfully in the stir-fry. Kale can be used for a heartier texture. - Soy Sauce (3 tablespoons)
This adds depth and saltiness. Tamari or coconut aminos can replace it for a gluten-free option. - Mirin (2 tablespoons)
Mirin offers a slight sweetness. If you can’t find it, I use a mix of sugar and water (1 tablespoon sugar dissolved in 1 tablespoon water). - Sesame Seeds (1 tablespoon, toasted)
These seeds add a nutty flavor and enhance presentation. Chopped nuts can substitute. - Green Onions (2, sliced)
Fresh green onions contribute a fresh bite. I can replace them with shallots if necessary.
| Ingredient | Measurement | Substitute Options |
|---|---|---|
| Udon Noodles | 10 ounces | Dried udon |
| Firm Tofu | 14 ounces | Extra-firm tofu |
| Vegetable Oil | 2 tablespoons | Sesame oil |
| Garlic | 3 cloves | 1 teaspoon garlic powder |
| Ginger | 1 tablespoon | 1 teaspoon ground ginger |
| Bell Pepper | 1 medium | Zucchini or carrots |
| Broccoli Florets | 1 cup | Frozen broccoli |
| Spinach | 3 cups | Kale |
| Soy Sauce | 3 tablespoons | Tamari or coconut aminos |
| Mirin | 2 tablespoons | 1 tablespoon sugar + 1 tbsp water |
| Sesame Seeds | 1 tablespoon | Chopped nuts |
| Green Onions | 2 | Shallots |
With these ingredients ready, I am set to make a vibrant and satisfying meal that highlights the delightful combination of textures and flavors.
Instructions
- Prepare the Tofu
Press the firm tofu for 15 minutes using a tofu press or a heavy object to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes. - Cook the Tofu
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 6-8 minutes until they are golden brown on all sides. Remove the tofu from the skillet and set it aside. - Sauté the Vegetables
In the same skillet, add another tablespoon of vegetable oil. Once heated, add 1 cup of chopped onions and sauté for 2-3 minutes until softened. Then add 2 cups of mixed vegetables such as bell peppers, carrots, and snap peas. Stir-fry for an additional 4-5 minutes until the vegetables are tender yet still crisp. - Add the Udon Noodles
While the vegetables are cooking, bring a separate pot of water to a boil. Add 8 ounces of udon noodles and cook according to package instructions (usually about 8-10 minutes). Drain and rinse with cold water. Add the drained udon noodles to the skillet with the vegetables. - Mix in the Sauce
In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of sesame oil. Pour the sauce over the noodles and vegetables in the skillet. Gently toss everything together, ensuring the noodles are thoroughly coated. - Incorporate the Tofu
Add the sautéed tofu back into the skillet. Carefully fold the tofu into the noodle and vegetable mixture, allowing the flavors to meld for another 1-2 minutes.
FAQ
What Type of Tofu Should I Use?
I recommend using firm or extra-firm tofu for this recipe. These types have a denser texture which holds up well during cooking. Silken tofu tends to break apart and is not suitable for stir-frying.
Can I Use Other Vegetables?
Absolutely! While I highlight leafy greens and mixed vegetables in this recipe, you can customize it with whatever vegetables you have on hand. Broccoli bell peppers snap peas and carrots work wonderfully. Just cut them into bite-sized pieces for even cooking.
How Do I Store Leftover Udon?
If you have leftovers I suggest storing them in an airtight container in the refrigerator. They can last for about 3 days. To reheat I recommend adding a splash of water in a pan on low heat to prevent them from drying out.
Is This Dish Gluten-Free?
To make this dish gluten-free use gluten-free udon noodles and substitute soy sauce with tamari or a gluten-free soy sauce. This will ensure that you can still enjoy the flavors without gluten.
Can I Make This Recipe Vegan?
This dish is naturally vegan since it uses tofu as the protein source. Ensure that any sauce used is vegan-friendly by checking the ingredients for animal products.
How Spicy Is This Dish?
The base recipe is not spicy. However if you enjoy some heat I suggest adding red pepper flakes or sriracha to the sauce. Start with a small amount and adjust to your taste preference.
Can I Add More Protein?
Definitely! Besides tofu you can add edamame tempeh or even cooked chicken if you’re not strictly vegetarian. Just make sure to adjust the cooking time to properly cook the added protein.
What Can I Serve with Japanese Stir Fried Vegetable Tofu Udon?
This dish is quite filling on its own, but if you want to serve it with something more, consider a side of miso soup or a fresh salad to balance out the meal.
Delicious Japanese Stir Fried Vegetable Tofu Udon Recipe for a Quick Meal
Ingredients
- 8 ounces udon noodles
- 1 block (14 ounces) firm tofu
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 1 cup bell peppers, sliced (any color)
- 1 cup broccoli florets
- 1 cup snow peas
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- Prepare the Tofu:Drain the block of tofu and press it to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for 15-20 minutes.Cut the pressed tofu into bite-sized cubes.
- Cook the Tofu:Heat the vegetable oil in a large skillet or wok over medium-high heat.Add the tofu cubes and cook for about 8-10 minutes until they are golden brown on all sides. Remove the tofu from the skillet and set aside.
- Sauté the Vegetables:In the same skillet, add the sliced onion and cook for 2-3 minutes until they become translucent.Stir in the bell peppers, broccoli, and snow peas. Sauté for an additional 4-5 minutes until the vegetables are tender yet crisp.Add the minced garlic and ginger during the last minute of cooking.
- Cook the Udon Noodles:In a separate pot, cook the udon noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
- Combine Ingredients:Add the cooked udon noodles to the skillet with sautéed vegetables.Pour in the soy sauce, mirin, and sesame oil. Toss everything together to combine and heat through for 2-3 minutes.Gently fold in the crispy tofu cubes. Season with salt and pepper to taste.
- Garnish and Serve:Remove from heat and serve hot. Garnish with chopped green onions and sesame seeds if desired. Enjoy your flavorful Japanese Stir Fried Vegetable Tofu Udon!
Nutrition
I hope you feel inspired to try making Japanese Stir Fried Vegetable Tofu Udon at home. It’s a versatile dish that not only satisfies your taste buds but also allows for creativity in the kitchen. Whether you stick to the classic ingredients or experiment with your favorites you’re bound to enjoy the rich flavors and textures.
Don’t hesitate to share your cooking experiences or any variations you come up with. I’d love to hear how your dish turns out and any tips you might have for fellow readers. Happy cooking and enjoy your delicious bowl of udon!
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