Dairy-Free Tofu and Vegetable Stir-Fry with Udon Noodles

Instructions

1. 1Place the 1 block of Firm tofu on several layers of paper towels or a clean kitchen towel. Place another layer of paper towels or a clean kitchen towel on top of the tofu, then firmly press down with your hands or a heavy object for at least 10 minutes to remove excess water. Cut the pressed tofu into 2.54 cm cubes. Transfer the tofu cubes to a medium bowl, add the 1 tablespoon of Cornstarch, and toss gently until all tofu pieces are evenly coated.
2. 2Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Carefully add the about 340 g Udon noodles to the boiling water. Cook the noodles for 2-3 minutes, stirring occasionally, until they are tender but still slightly chewy. Drain the cooked noodles thoroughly in a colander and set them aside.
3. 3Heat the 2 tablespoons of Vegetable oil in a large 30.48 cm skillet or wok over medium-high heat (approximately 204.4°C / 200°C). Once the oil is shimmering, carefully add the cornstarch-coated tofu cubes in a single layer. Stir-fry the tofu for 8-10 minutes, turning the cubes occasionally with tongs or a spatula, until all sides are golden brown and crispy. Remove the crispy tofu from the skillet and set it aside on a plate.
4. 4Add the 1 cup of Broccoli florets, 1 cup of Carrots (cut into thin slices or matchsticks), and 1 cup of Bell pepper (cut into 2.54 cm strips) to the same 30.48 cm skillet. Stir-fry the vegetables for 4-6 minutes over medium-high heat, until they are tender-crisp, appear bright in color, and are slightly softened.
5. 5While the vegetables are stir-frying, prepare the sauce. In a small bowl, whisk together the 1/4 cup of Soy sauce, 2 tablespoons of Rice vinegar, 1 tablespoon of Sesame oil, 1 teaspoon of finely grated Ginger, and 2 minced cloves of Garlic until all ingredients are thoroughly combined.
6. 6Return the crispy tofu to the skillet with the stir-fried vegetables. Add the drained about 340 g Udon noodles and pour the prepared sauce over everything. Toss all ingredients gently with tongs or a spatula to coat them evenly. Continue to cook for 1-2 minutes over medium-high heat, stirring constantly, until the noodles and vegetables are heated through and the sauce has thickened slightly and clings to the ingredients.
7. 7Remove the skillet from the heat. Divide the stir-fry among four serving plates. Garnish each serving with the 2 tablespoons of chopped Green onions. Serve immediately.

Related Guides