Fried Noodles (Yaki Udon) (Vegan)
Ingredients:
- 283.5 g (10 oz) udon noodles
- 396.9 g (14 oz) firm tofu
- 30 ml (2 tbsp) neutral oil
- 2 cups mixed vegetables (cabbage, carrots, bell pepper)
- 9 g (3 cloves) garlic
- 45 ml (3 tbsp) soy sauce
- 15 ml (1 tbsp) oyster-style vegan sauce or hoisin
- 5 ml (1 tsp) sesame oil
Features:
Refined Sugar-Free
Nut-Free
Nutrition:
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Pan-fry the tofu until deeply golden before setting it aside, and add it back only at the very end — this keeps it crisp instead of steaming soft in the sauce.
Instructions:
- Cook the Noodles: Cook the udon noodles according to package instructions, then drain.
- Sear the Tofu: Heat 1 tablespoon oil in a wok and pan-fry the tofu until golden. Remove and set aside.
- Stir-Fry the Vegetables: Add the remaining oil and stir-fry the vegetables and garlic for 4-5 minutes.
- Add the Noodles & Sauce: Add the noodles, soy sauce, vegan oyster sauce, and sesame oil, tossing to combine.
- Return the Tofu: Return the tofu to the wok and toss well.
- Serve: Serve immediately.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly. Reserve a bit of pasta cooking water before draining — it helps loosen and bind the sauce. Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Cook the pasta just to al dente since it will continue to soften as it mixes with the hot sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
Every ingredient here earns its place, but a few really shape the dish. The udon noodles provides the hearty base that carries the sauce. The firm tofu provides protein and soaks up the surrounding flavors. The neutral oil keeps the fat neutral so the other ingredients can shine. The garlic builds a savory, aromatic base.
Fried Noodles (Yaki Udon) (Vegan)
Ingredients:
- 283.5 g (10 oz) udon noodles
- 396.9 g (14 oz) firm tofu
- 30 ml (2 tbsp) neutral oil
- 2 cups mixed vegetables (cabbage, carrots, bell pepper)
- 9 g (3 cloves) garlic
- 45 ml (3 tbsp) soy sauce
- 15 ml (1 tbsp) oyster-style vegan sauce or hoisin
- 5 ml (1 tsp) sesame oil
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The udon noodles provides the hearty base that carries the sauce. The firm tofu provides protein and soaks up the surrounding flavors. The neutral oil keeps the fat neutral so the other ingredients can shine. The garlic builds a savory, aromatic base.
Prep:
Pan-fry the tofu until deeply golden before setting it aside, and add it back only at the very end — this keeps it crisp instead of steaming soft in the sauce.
Instructions:
- Cook the Noodles: Cook the udon noodles according to package instructions, then drain.
- Sear the Tofu: Heat 1 tablespoon oil in a wok and pan-fry the tofu until golden. Remove and set aside.
- Stir-Fry the Vegetables: Add the remaining oil and stir-fry the vegetables and garlic for 4-5 minutes.
- Add the Noodles & Sauce: Add the noodles, soy sauce, vegan oyster sauce, and sesame oil, tossing to combine.
- Return the Tofu: Return the tofu to the wok and toss well.
- Serve: Serve immediately.
