Crispy Tofu And Vegetable Stir Fry With Udon Noodles Recipe

About this recipe

Crispy Tofu and Vegetable Stir-Fry with Udon Noodles is the perfect answer to your dinner cravings. This Chinese-inspired dish combines chewy udon noodles, pan-fried crispy tofu, and a medley of fresh vegetables, all tossed in a savory sauce seasoned with soy sauce and Chinese five spice. The result is a flavor-packed meal that’s both comforting and nutritious. With a hefty dose of protein from tofu and added lean protein powder, this dish supports muscle maintenance while keeping you satisfied. The vegetables bring a delightful crunch and fiber to aid digestion, and the noodles provide the ideal energy boost for your evening. Ready in just 35 minutes, this recipe is perfect for a weeknight dinner or a cozy meal to share with loved ones. Whether you’re a fan of stir-fry dishes or looking for a new vegetarian meal idea, this vibrant and wholesome dinner will surely become a favorite in your kitchen.

Ingredients

• - The Tofoo Co. Naked Tofu
• 250G Yutaka Dried Udon Noodles, 250G
• 640G Birds Eye Country Mixed Vegetables
• - Kikkoman Soy Sauce
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• 250 G Bwfo Ginger Root Dried Cut
• 250 Ml Trs Lemon Juice 250Ml
• - Mama Sita'S Annatto Powder
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Cook the udon noodles according to package instructions, then drain and set aside.
2. 2. Press the tofu to remove excess water, then cut it into bite-sized cubes.
3. 3. Toss the tofu cubes in cornstarch to coat evenly for a crispy texture.
4. 4. Heat olive oil in a large skillet over medium-high heat and pan-fry the tofu until golden and crispy on all sides.
5. 5. Remove tofu from the skillet, set aside, and add more oil if needed.
6. 6. Mince the garlic and ginger, then sauté them in the skillet until fragrant.
7. 7. Thinly slice the carrots, chayote squash, and mooli radish, then add them to the skillet.
8. 8. Stir-fry the vegetables for 5-7 minutes until tender but still crisp.
9. 9. In a small bowl, mix soy sauce, lemon juice, Chinese five spice, and water to create the stir-fry sauce.
10. 10. Pour the sauce into the skillet, toss to coat the vegetables evenly, and let it simmer for 2 minutes.
11. 11. Return the crispy tofu to the skillet, stir gently to combine, and heat through.
12. 12. Add the cooked udon noodles to the skillet, tossing everything together until well mixed.
13. 13. Adjust seasoning with salt and black pepper as needed before serving.
14. 14. Plate the stir-fry, garnish with a drizzle of lemon juice, and serve hot.