Saucy stir-fry udon noodles with ginger and soy marinated tofu
Simone Neunzig
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.
180gHakubaku udon noodles (2 of 3 bundles) - or other noodles
½brown onion - sliced
1Cbroccoli - cut into small florets
1Cred cabbage - sliced
3bok 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!
Notes
Once you have prepared the noodles, they may begin to stick together as they cool. Simply run them under warm water to separate again, before adding them to the frying pan.