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September 26, 2019 Mains

Udon Noodle Stir Fry with Crispy Sweet Chili Tofu

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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
This is feeding: 2 people
Author: Alex @plantbased.traveler

Ingredients

  • 1 package Udon Noodles
  • 1/2 block Organic Extra Firm Tofu
  • 1 tbsp Corn Starch
  • Salt to taste
  • 1/2 cup Sweet Chili Sauce
  • 1-2 tbsp Coconut Aminos or tamari

Optional Veggies

  • Broccoli
  • Carrots
  • Red and Yellow Bell Pepper
  • Mushrooms
  • Spring Onion
  • Garlic
  • Edamame

Instructions

  • Start with preparing your tofu and preheat oven to 375 F/190 C.
  • Cut tofu into desired shape (I chose little triangles), pat dry with a clean kitchen towel (or press tofu to get rid of extra moisture), sprinkle with a bit of salt and the corn starch and then place on a lined baking sheet. Bake for 20 mins, then flip the pieces and bake for another 20 minutes.
  • They should be golden brown and slightly crispy at this point. At them to a pan and toss with half of the sweet chili sauce until evenly coated.
  • In the meantime prepare udon noodles and clean and cut all veggies.
  • My udon noodles were precooked so I only placed them in boiling water for a couple of minutes.
  • Stir fry your veggies in batches in a large non stick skillet/wok on medium high heat until they reach desired tenderness (just add a splash of water if they start sticking or 1/2 tbsp of cooking oil). 
  • Season them with coconut aminos/tamari, add udon noodles and remaining sweet chili sauce to the pan and combine.
  • Serve with glazed tofu and enjoy!

Categories: Mains Tags: asian noodles, dairy-free, noodles, Plant Based, tofu, udon, vegan

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