Tofu and Broccoli Udon Noodle Stir Fry
This stir fry has thinly sliced tofu and broccoli stir fried together with chewy udon noodles in a sweet and savoury sauce topped with sesame seeds- the perfect quick and easy week night meal.
Ingredients
- 280 g Tofu extra firm
- 2 tbsp Cornflour
- 2 packs Udon noodles
- 220 g Tender stem broccoli
- 250 g Pak choi
- Sesame seeds to serve
For the sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Vegetarian oyster sauce
- 1/2 tsp Black pepper
- 1/2 tsp MSG
- 150 ml Vegan chicken stock
Instructions
- Boil the udon for 1 minute and then drain and rinse in cold water. Set aside
- Thinly slice the tofu and add to a bowl and sprinkle with 1 tbsp of corn flour. Toss to coat the tofu
- Pan fry the tofu slices until golden on each side and set aside.
- Chop the broccoli and Pak Choi into bitesize pieces then stir fry in oil until cooked through.
- Add the tofu back in and then the noodles. Stir fry for a minute.
- Add in all of the sauce ingredients and cook for another minute.
- In a small bowl mix together the remaining corn flour and 2 tbsp of water and add to the pan. Cook until sauce reaches desired consistency.
- Serve topped with sesame seeds and enjoy!
Notes
Vegetable cooking times - When making stir fry consider how long each vegetable takes to cook to ensure everything is your preferred texture. This is why I tend not to use packet stir fry mix as I find each component takes a different amount of time to cook and you can’t monitor this resulting in a soggy stir fry.
Mandolin - Using a mandolin to slice the tofu is the best way to get the thinnest slices for this dish. Alternatively you can also slice very thinly with a super sharp knife.