Tofu Drunken Noodles
User Reviews
4.7
Tofu Drunken Noodles
Description
Tofu Drunken Noodles combine cooked udon noodles, browned tofu, and assorted vegetables such as broccoli, baby corn, snap peas, mushrooms, bell pepper, and onion. The sauce consists of soy sauces, fish and oyster sauces, honey, Sriracha, garlic, and water, along with sesame oil for flavor.
The tofu is sautéed until browned to add texture and prevent crumbling. Vegetables cook until just tender, maintaining a balance of softness and crunch. Finally, noodles and sauce are added and tossed to coat evenly, heating through to blend flavors.
This versatile noodle stir-fry can be made in a large skillet or wok and adapted with different proteins or vegetables. Leftovers keep for several days chilled and may be reheated in a skillet or microwave. Freezing is possible but may affect texture.
Ingredients
Sauce
- 1 tablespoon sesame oil
- ¼ cup soy sauce low sodium
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon Sriracha sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 3 cloves garlic minced
- ½ cup water
Stir Fry
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 21 ounces udon noodles cooked (3 packages, 7 oz package)
- 12 ounces tofu chopped into small 1 inch pieces (substitute with chicken, shrimp, beef, or pork, firm
- 1 small onion sliced
- 1 medium red bell pepper thinly sliced
- ½ cup baby corn
- 2 cups broccoli florets
- 1 cup mushrooms sliced
- ½ cup snap peas
- 2 green onions chopped
Instructions
- Make the sauce: In a small bowl whisk all the sauce ingredients together.
- Cook the tofu: To a large skillet or wok add the olive oil and sesame oil and heat over medium-high heat. Add the tofu and cook until browned on all sides, should take about 3 to 5 minutes. You might need to do this in batches.
- Cook veggies: Add the onion to the skillet and cook until the onion begins to soften a bit, another 2 to 3 minutes. Next, bell pepper and mushroom and continue sautéing the pepper starts to soften and mushrooms begin to brown a bit, stirring occasionally.
- Finally, add the broccoli, baby corn and snap peas. Toss everything together and cook for another 5 minutes.
- Finish and Serve: Add the cooked udon noodles to the skillet and pour in the sauce. Toss and cook for 2 to 3 minutes then remove from heat. Sprinkle with green onions and serve.
Notes
- A wok is not required; an extra-large skillet with enough surface area works well for stir-frying.
- Properly browning tofu before adding other ingredients improves flavor and helps it hold shape.
- Use the same vegetable and protein quantities to maintain sauce balance.
- Store leftovers in an airtight container in the fridge for 3-5 days.
- Reheat leftovers in microwave or skillet until warm.
- Leftover noodles can be frozen but may lose texture quality; best served fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 497kcal | 25% |
| Carbohydrates | 69g | 23% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 2226mg | 93% |
| Potassium | 478mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 1490IU | 30% |
| Vitamin C | 94mg | 104% |
| Calcium | 151mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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