As easy and healthy as a stir fry dinner is, I find it difficult to make one that actually tastes really good! Until now! This Baked Tofu and Vegetable Stir Fry with Udon Noodles has changed all that forever!
It starts with baking the tofu, which makes it drier and crispier rather than wet and mushy. Love it! Combine that with tons of vegetables, a homemade delicious sauce and some chewy udon wheat noodles, and you’ve got an Asian meal that will become your new staple!
Baked Tofu and Vegetable Stir Fry with Udon Noodles
- 1 block extra firm organic tofu
Udon Noodle Sitr Fry
- 1 tbsp. canola oil
- 1/2 large onion sliced
- 1 large carrot diced
- 3 cups fresh baby spinach chopped
- 3 cups shredded white cabbage
- 1 cup broccoli crowns chopped
- 8 oz. dried udon noodles
- 2 stalks green onions sliced
- 1/2 cup fresh cilantro chopped
- 1 tbsp. sesame seeds
Stir Fry Sauce
- 1/2 cup low sodium soy sauce you can also use 1/4 cup low sodium soy sauce + 1/4 cup coconut aminos to help lower the total sodium content of the dish without sacrificing flavor
- 4 tsp. rice vinegar
- 2 tsp. sesame oil
- 1 tbsp. brown sugar
- 2 cloves fresh garlic minced
- 1 tbsp. fresh ginger minced (I like to buy it in the tube)
- 2 tsp. Asian chili garlic sauce
Remove tofu from package. Begin to drain it and dry it out by placing the block of tofu on top of a few folded paper towels. Also put some folded paper towels on top of it. Then place it on a cookie sheet and put a HEAVY pot on top of the tofu. Let it drain for at least 15 minutes.
Preheat oven to 400 degrees.
Take drained tofu and cut it into cubes. Dry the cookie sheet and line it with tinfoil or parchment paper. Spray the tinfoil or paper with cooking spray so the tofu won't stick to it. Place cut tofu on the cookie sheet.
Bake in oven for about 30 minutes until the tofu is slightly browned, flipping the pieces halfway through the cooking time. Set tofu aside to add to stir fry later.
Make udon noodles according to package directions. When done, drain and set aside.
Make the sauce by combing all the sauce ingredients in a bowl and whisking well. Set aside.
When tofu and noodles are done, heat a wok over medium high heat.
Add canola oil to the pan. Begin to stir fry the vegetables starting with the carrots, onion, cabbage and broccoli. After about 5 minutes, add the green onion and spinach. Cook about 3 minutes.
When vegetables are at the softness you like (don't make them soggy--keep them crisp), add the noodles and the sauce and stir well to combine everything. Then add the tofu and remove from heat.
Top with sesame seeds and cilantro. Enjoy!