Tofu Drunken Noodles

I've been loving the wok that I received for Christmas. It makes cooking stir-fry incredibly easy. It's also easy to make a big batch to enjoy throughout the week for lunches or quick dinners. I found this recipe on Pinterest and although it looks like there are a lot of ingredients, I had most of them on hand.

Recipe adapted from Jo Cooks

-1 tablespoon sesame vinegar
-¼ cup low sodium soy sauce
-1 tablespoon brown sugar
-1 tablespoon honey
-1 tablespoon sriracha sauce
-¼ cup water

Drunken Noodles
-2 tbsp olive oil
-3 to 4 cups Japanese Udon noodles
-12 oz (350 g) firm tofu, chopped into small 1 inch pieces 
-1 small onion, chopped
-3 cloves garlic, minced
-1 red bell pepper, thinly sliced
-½ cup baby corn
-2 cups broccoli florets
-½ cup mushrooms, sliced
-½ cup snap peas
-2 green onions, chopped
-freshly ground pepper

In a small bowl, combine all of the sauce ingredients, mix well.

In a wok heat the olive oil, then add the garlic and chopped onion to the skillet and cook for about a minute or just until the garlic starts to smell.

Next add the tofu, bell pepper and mushroom and continue sauteing until the tofu begins to brown, stirring occasionally.

After that add broccoli, baby corn and snap peas and continue cooking for a couple minutes, just until the broccoli cooks a bit.

In the last few minutes of cooking add the udon noodles (the package we bought suggested adding them to the wok in the last thirty seconds of cooking) to the wok and pour sauce over the noodles.

Serve alongside the Vegan Asian Lettuce Wraps I posted yesterday.

Dave and I really enjoyed this recipe. The vegetables filled this dish with a variety of colors and textures. The sauce was good, but I wish that we had created a little more of it, next time I would think about doubling the sauce recipe. 


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