This Veggie Udon Noodles with Sweet Ginger Sesame Sauce glazed over seared tofu and veggies is a an easy stir fry that will make the whole family rush to the table.
One trick with this recipe is to freeze the tofu in its container ahead of time. Then defrost before using, because it changes the texture and makes it more firm and spongy which is great for dishes like this.
There are many different types of pasta possibilities for this recipe–rice pastas, lo mein, or spaghetti. The udon noodles that I like to use are a wheat pasta from Japan.
At my house we love pasta, and we love stir fries. This recipe is a great way to satisfy both at one time!
- 1 package firm tofu
- 3 medium green onions sliced at an angle
- 1 cup mushrooms, sliced
- 1 small bunch Bok Choy
- 1 red bell pepper, diced
- 1 cup snow peas
- 8 oz udon noodles
- 2 Tbsp sesame seeds
- 1 tsp tahini (or dash of sesame oil)
- 2 Tbsp garlic, minced
- 2 tsp ginger root, minced (or 1 tsp dried)
- 4 Tbsp soy sauce
- 3-5 Tbsp water
- 1.5 Tbsp agave nectar
Drain and press excess water out of tofu and slice into triangles. (NOTE: I like to freeze my tofu in its container, then defrost before use because it changes the texture and makes it more firm & spongy which is great for some dishes like this.) Drizzle with soy sauce and allow to marinate while you prepare the other ingredients.
Cook udon noodles according to package directions, drain, rinse under cool water, and set to the side.
In large wok or skillet, add sesame seeds to dry pan and roast until golden brown and starting to pop.
Transfer roasted seeds to a bowl, add all sauce ingredients, and whisk together.
Place wok or skillet back on the heat and add 1-2 Tbsp of the sauce. Add marinated tofu triangles, as close to a single layer as possible to allow for browning. Cook approximately 3 minutes, until browned, then flip tofu pieces so other side can brown as well. Add more sauce if needed to keep from sticking. Remove from pan and set to the side on a plate.
Return skillet to heat and add 3-5 Tbsp water or veggie broth and Bok Choy. Cook until starting to wilt, approximately 5-7 minutes. Add all other veggies and 1 more Tbsp. of sauce. Allow to cook until veggies are slightly tender.
Toss noodles and the rest of Sweet Sesame Sauce into veggie pan. Add tofu and heat another 3-4 minutes. Serve warm and enjoy!
Links to Amazon.com are affiliate links. When you buy something through my links, I receive a commission that helps support this site which is greatly appreciated.