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Servings: 2
Calories: 299kcal
Equipment
Ingredients
Tofu Ingredients:
- 1 package extra firm tofu
- ¼ cup low-sodium soy sauce
- 1 tablespoon vegan honey
- 1 tablespoon sesame oil
- ¼ cup rice wine vinegar
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
Stir Fry Ingredients:
- 1 package microwaveable udon noodles
- ½ cup pepper diced
- ½ cup broccoli diced
- ½ cup white button mushrooms diced
- ½ cup water chestnuts diced
- 1 teaspoon cornstarch
- Scallions optional toppings
Instructions
- Press out tofu for at least 30 minutes in a clean kitchen towel to remove as much water as possible and cut into 1-inch cubes.1 package extra firm tofu
- Make the marinade by adding all remaining tofu ingredients to a small bowl. Pour the marinade on the cubed tofu and allow it to sit for at least 30 minutes.¼ cup low-sodium soy sauce, 1 tablespoon vegan honey, 1 tablespoon sesame oil, ¼ cup rice wine vinegar, 2 tablespoons water, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika
- Heat a nonstick skillet on low -medium heat. Put tofu in the pan in a single layer. Be sure to keep the remaining marinade. Allow to cook and crisp for about 1 -2 minutes on each side of the cube. Remove cooked tofu and set aside on a plate.
- To the same pan, add the diced veggies. Sauté for about 2 -3 minutes or until veggies have softened.½ cup pepper, ½ cup broccoli, ½ cup white button mushrooms, ½ cup water chestnuts
- Meanwhile, cook the noodles according to the package.1 package microwaveable udon noodles
- To the remaining tofu marinade, add 1 teaspoon cornstarch and whisk.1 teaspoon cornstarch
- Remove the pan from the heat, then add in the marinade, cooked noodles, and tofu. Gently toss everything together, allowing the residual heat from the pan to cook off the cornstarch and thicken the sauce while evenly coating the noodles and tofu.
- Garnish with sesame seeds and/or scallions if desired.Scallions
- Serve warm and enjoy!
Notes
- Pressing the Tofu: Removing excess water from the tofu is crucial for getting that perfect crispy texture. Use a tofu press if you have one (I can’t live without mine), or simply wrap the tofu in a kitchen towel and place a heavy object on top. Top Tip: Press it overnight to speed you up the next day.
- Marinating Time: The longer the tofu marinates, the more flavor it absorbs. If you can, let it marinate for at least an hour, or even better, overnight in the fridge.
- Vegetable Choices: Feel free to switch up the veggies based on what you like or have on hand. Snap peas, baby corn, or carrots would be great additions.
- Noodle Options: While udon noodles are recommended for their chewy texture, you can use rice noodles, soba noodles, or even whole wheat spaghetti in a pinch.
- Cooking Tofu: To ensure the tofu gets evenly crispy, avoid overcrowding the pan. Cook in batches if necessary.
- Veggie Texture: For a perfect stir fry, cook the veggies until they’re just tender but still slightly crunchy. This keeps their vibrant color and fresh taste.
- Sauce Thickness: After adding the cornstarch to the marinade, make sure to whisk well to avoid lumps. The sauce will thicken as it heats, coating the noodles and tofu perfectly.
- Heat Management: Stir frying is all about quick cooking over high heat. Make sure your pan is hot before adding the tofu and veggies to get that delicious, slightly charred flavor.
Nutrition
Calories: 299kcal | Carbohydrates: 31g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 29591mg | Potassium: 718mg | Fiber: 4g | Sugar: 14g | Vitamin A: 383IU | Vitamin C: 22mg | Calcium: 112mg | Iron: 4mg
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