Ingredients
Scale
Tofu Ingredients:
1 package extra firm tofu
1/4 cup low sodium soy sauce
1 Tbsp maple syrup
1 Tbsp sesame oil
1/4 c rice wine vinegar
2 Tbsp water
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Stir Fry Ingredients:
1 package microwaveable udon noodles
1/2 cup pepper, diced
1/2 cup broccoli, diced
1/2 cup white button mushrooms, diced
1/2 cup water chestnuts, diced
1 tsp cornstarch
Optional Toppings: Sesame seeds and/or scallions
Instructions
- Press the tofu for at least 30 minutes in a clean kitchen towel or tofu press to remove as much water as possible and cut into 1 inch cubes.
- Make the marinade by adding all remaining tofu ingredients to a small bowl. Pour the marinade on the cubed tofu and allow to sit for at least 30 minutes.
- Heat a nonstick skillet on low -medium heat. Put tofu in the pan in a single layer. Be sure to keep the remaining marinade. Allow to cook and crisp for about 1 -2 minutes on each side of the cube. Remove cooked tofu and set aside on a plate. To the same pan, add in the diced veggies. Saute for about 2 -3 minutes or until veggies have softened.
- Meanwhile, cook the noodles according to the package.
- To the remaining tofu marinade, add 1 tsp cornstarch and whisk.
- Remove the pan from the heat and add in the marinade and noodles. Mix everything to combine and allow the residual heat from the pan to cook off the cornstarch. Add tofu back in and plate! Garnish with sesame seeds and/or scallions if desired.
