Soy-Braised Tofu and Vegetable Udon Noodle Stir Fry
Soy-braised tofu and vegetable udon noodle stir fry for a savory and simple weeknight meal.
Yield: 4 servings
Ingredients
For the tofu
- 1 lb extra firm tofu, drained and patted dry
- neutral oil
- salt and black pepper
- 1 tbsp doubanjiang
- 2 garlic cloves, peeled and minced
- 1 (!-inch) piece of ginger, peeled and minced
- 4 scallions, trimmed and thinly sliced
- 1 bell pepper, stemmed and seeded, thinly sliced
- 2 tsp Shaoxing wine
- 4 baby bok choy, trimmed and halved
- 1 lb fresh udon noodles, cooked according to package directions
For the sauce
- 2 tbsp soy sauce
- 1 tbsp vegetarian stir fry sauce
- 1 tsp cornstarch
- ½ tsp sugar
Instructions
- Cut the tofu into 12 squares. Set aside.
- Heat a large nonstick or cast-iron skillet on medium-high heat. Once hot, add a tablespoon of oil and swirl the pan to ensure it is completely coated. Add the tofu in a single layer, seasoning with a sprinkle of salt and black pepper. Fry for 3-4 minutes per side or until golden. Remove the tofu to a paper towel-lined plate to cool.
- To make the sauce, combine the soy sauce, stir fry sauce, cornstarch and sugar in a bowl with ⅓ cup of water, whisking until smooth. Set aside.
- Heat the skillet again over medium heat. Add the doubanjiang and a splash of neutral oil. Stir for 15 seconds or until warmed through. Add in the garlic, ginger, and scallions. Saute for 1-2 minutes or until the scallions have softened and the aromatics are fragrant.
- Add in the bell pepper and Shaoxing wine. Stir fry for 2-3 minutes, or until the pepper has softened slightly. Pour in the sauce and allow to cook for 30 seconds. Add in the bok choy and tofu. Toss gently to coat. Simmer for 1-2 minutes or until the sauce thickens. Add in the cooked noodles and toss to combine. Serve warm.
Notes
Recipe from NYT Cooking
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2023/02/soy-braised-tofu-and-vegetable-udon-noodle-stir-fry.html