Sunday Night Dinner - Tofu with Udon Noodles

I love vegetables and tofu stir fried with noodles, and I'm always trying different kinds of noodles to go with my stir fries. Last week someone at work was eating Udon Noodles, and I thought to myself, well, I need to try those out. They are really easy to cook, simply drop into boiling water for 2-3 minutes and then add to stir fry. You can also use them in a broth dish as well. Very tasty!

Tofu with Udon Noodles
- Extra hard tofu, rinsed, patted dry and sliced
- 1 or 2 packs Udon Noodles
- 1-2 tsp ground ginger
- 1/3 cup of tamari
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1-2 tsp cornstarch
- 1/2 cup vegetable stock
- veggies (snow peas, broccoli, zucchini, carrots, celery and red peppers)
- sesame seeds for garnish


Mix ginger, tamari, sesame oil and vinegar in a bowl. Add tofu and toss. Let marinate for 15-30 minutes while you chop and prep the rest of the veggies.

In a large saucepan heat 1-2 tbsp vegetable oil over medium-high heat. Add a little ground ginger, fry for about 1 minute and then add tofu, reserving remaining marinade. Fry until crispy on each side. Add vegetables that take a bit longer to cook (carrots, red peppers, celery), cover and steam for a few minutes. Add remaining vegetables and cook.



Meanwhile, cook Udon noodles according to package directions.

Add vegetable stock to remaining marinade, mix in cornstarch. Add this sauce to the pan, stirring to thicken. Add noodles and toss. Sprinkle sesame seeds on each serving.