These saucy stir-fry udon noodles with ginger and soy marinated tofu are super delicious and come together in around 30 minutes. The slurpiness of the noodles, the textures of crispy vegetables and soft tofu, and the flavoursome sauce will keep you coming back for more.
I use this ginger soy tofu marinade in a number of dishes, but I especially love it in this dish as the marinade also makes the perfect sauce for the noodles. Once you’ve removed the marinated tofu, simply whisk in a little arrowroot flour to the liquid to help it thicken up in the pan. The result is slippery, slurp-worthy, sauce-coated noodles.
If you haven’t worked it out yet, I just love Hakubaku noodles. They are made in Australia (Ballarat), are made with organic Australian wheat and have a long pantry life, meaning they are great for on the road. Of course, if you can’t find Hakubaku noodles at your supermarket or health food store, then other noodles will also work for this dish.
Love noodles as much as we do? Check out my ramen recipes – 20 minute healthy miso soup with ramen noodles and Nourishing vegan ramen noodles soup.
I have used Soy’oy’oy tofu in this recipe. It’s medium in texture. I like the way it slightly pulls apart when you combine everything together at the end. This recipe also works really nicely with extra-firm tofu – the tofu will just remain more in-tact and the result will be, well, firmer! No matter the tofu you use, please ensure you drain and absorb the liquid out using a tea towel before placing it in the marinade. This makes room in the tofu for the marinate to infuse into and is crucial for flavour absorption!
I have been making variations of saucy stir-fry udon noodles for years, but my favourite combination of vegetables is broccoli (or broccolini), red cabbage and bok choi. I find they provide a lovely variety of textures and flavours while looking beautiful too. Oh and I guess because they’re super good for you too! Experiment with what’s in season and let me know in the comments.
Let me know in the comments below if you made this. I love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @coastingwiththe90s
Saucy stir-fry udon noodles with ginger and soy marinated tofu
Ingredients
- 200 g medium firm tofu
- 3 tbsp soy sauce or tamari
- 1 tbsp white rice vinegar
- 1 tbsp water
- 1 tbsp maple syrup
- 1 clove garlic - crushed
- 1 tsp fresh ginger - grated
- 2 tsp arrowroot flour
- 180 g Hakubaku udon noodles (2 of 3 bundles) - or other noodles
- ½ brown onion - sliced
- 1 C broccoli - cut into small florets
- 1 C red cabbage - sliced
- 3 bok choy - sliced thick
Instructions
- Drain and wrap tofu in a clean tea towel or paper towel. Prepare the marinade by combining the soy sauce, white rice vinegar, water, maple syrup, garlic and ginger in a bowl. Slice tofu into pieces and add to the marinade. Set aside to infuse.
- Prepare udon noodles as per pack instructions. Hukubaku instructions say boil in water for 8 minutes, then drain. Meanwhile, prepare the vegetables.
- Heat a little oil in a frying pan or wok. Once hot, stir-fry the onion for 2 minutes, then add broccoli and cabbage and cook for a further 5 minutes. Add the bok choy at the end, stir-frying for a further minute. Set vegetables aside in a separate bowl (I just use one of my serving bowls so as not to dirty another one).
- Keep the pan hot, add a little more oil. Remove tofu pieces from the marinade (but keep the marinade liquid!) and place on the hot pan. Cooking for 2-3 minutes each side. Meanwhile, whisk the arrowroot powder into the remaining marinade liquid.
- Add the vegetables and noodles back into the pan with the tofu and pour in the marinade. Reduce the heat and cook for a further 2-3 minutes until the sauce starts the thicken. Remove from heat and serve while hot!
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