Add hot sauce, if desired. x, I LOVE this! That would be lovely if you could keep both recipes on your website. Add oil to a large skillet placed over medium heat. Sure, it may not result in tofu quite as good as the original recipe – but it still works just fine and is a quick fix I revert to frequently when I’ve forgotten to prepare my tofu earlier in the day. Serve onto four plates. Serve with a squeeze of fresh lime, black sesame seeds, and some red pepper flakes for added heat. Thanks for letting me know. It is interesting how our meals evolve over the time that we’re vegan. I love a noodle stir-fry. , Delicious and easy, another keeper thanks so much Sarah. Chop your stir fry vegetables into thin strips. Drain on kitchen paper … Most stir-fries can be made in under 30 minutes with just a handful of ingredients. Percent Daily Values are based on a 2,000 calorie diet. And in my tiny kitchen, that’s never too hard for me! Marinating the tofu in a satay-style sauce gives it a great flavour; leave it to marinate while you prepare the vegetables and boil the kettle ready for the rice noodles. Mix the garlic, soy sauce, peanut butter, ginger and sweet chilli sauce together. Heat a little sesame oil in your wok and stir fry the vegetables for 3 - 4 minutes on a high heat, then add the sauce and noodles and cook for another minute. Add tofu and cooked noodles back to pan, and push them aside. Meanwhile, whisk together all the ingredients for the sauce. Put the noodles in a pan, pour over boiling water and leave to soak for a few minutes, or according to pack instructions. This is a stir-fry-style dish made with tofu shirataki noodles. To prevent the tofu from sticking to the bottom of the pan, make sure that it is thoroughly pressed and the pan is super hot when you add the tofu. Already have an account with us? Udon noodles and soy sauce both contain gluten.For a gluten-free option, you can easily swap out the soy sauce for Tamari and consider using brown rice noodles or rice in place of udon noodles. Adding minced garlic and ginger as well as more spices could also work. Feel free to swap out different vegetables. Heat the oil in a wok over a high heat. Cook,tossing occasionally, until golden, 8 to 10 minutes; transfer to a plate. (This is definitely a meal of convenience!). Notify me of follow-up comments by email. Copyright © 2020 Munchmeals by Janet on the Foodie Pro Theme. Nutrient information is not available for all ingredients. So far all of the recipes I’ve tried on here have been yummy!! Make sure to keep an eye on them to prevent them from getting mushy. I’m planning on making this again soon. Once the oil is hot, add the tofu (it should sizzle when it hits the pan) and cook on both sides until brown, 4-5 minutes per side. EZ Tofu Press – Removes Water from Tofu for Better Flavor and Texture. Just be sure to center the weight on the tofu, rather than slightly off to the side. Vegan Ginger Cake With A Sticky Treacle Glaze, Stir fry vegetables (green cabbage, bean sprouts, broccoli, red onion, mushrooms etc), 300g straight-to-wok udon noodles (or 200g dried udon noodles). Currently, our three go-to meals are tacos, Mediterranean bowls, and stir fry. Packed with vegetables and deliciously thick, chewy udon noodles and crispy tofu, this stir fry has everything you could want in terms of texture and taste – not to mention it’s a fantastic nutritionally balanced meal you can whip up in minutes. Better yet, the ingredients in this recipe are highly versatile. Pro Tip: Cook your noodles to al dente. Thank you for sharing. Soba Noodle Vegetable Bowl with Tahini Dressing. Most of the recipes on my blog can be done with everyday ingredients, and can be done under an hour…most in 30 minutes! Then, the sauce is really quite versatile. I can never go too long without a delicious, Asian-inspired noodle dish, and this one doesn’t disappoint! Avoid tossing the cubes around too much, as this may break them apart. In a bowl, mix together the cornflour, soy sauce and 100ml water to make a sauce, then stir in the garlic and sriracha. this link is to an external site that may or may not meet accessibility guidelines. It was called “Udon Noodle Stir Fry”. This recipe is simple and uses pantry ingredients for the quick sauce, and is perfect for adding any vegetables of your choice! Mix the sauce ingredients together in a bowl. Lightly season with salt (and pepper if desired). With that said, there are some evenings where I definitely don’t have time to wait a few hours for my tofu to sit in a bowl marinading – I want to eat now. Instead, let them brown undisturbed on each side, before gently turning them. Also, consider using tempeh in place of tofu. In a large pan, add 1 tsp of the oil, along with tofu cubes. If you give this recipe recipe a try, snap a photo and share it on Instagram. Season lightly with salt. Toss the tofu with 2 tsp of sesame oil and some seasoning, and fry for 3-4 minutes, turning regularly, or until golden all over, then tip out onto kitchen paper.