Tofu Drunken Noodles

Tofu Drunken Noodles! Spicy, succulent Udon noodles made with Tofu and an array of bright veggies. An easy and addictive meal!

The Best Tofu Drunken Noodles Recipe

I regret to inform you that although the name of this dish is Tofu Drunken Noodles, no alcohol was actually used in the making. Why are they called drunken noodles you ask? One theory is that they are so spicy, people get drunk in the process – trying to quench their thirst. Even though drunken noodles have no alcohol in them, that doesn’t make them any less delicious!

I just love the idea of these noodles – they are so simple to put together and create an outstanding dish that is both flavorful and filling! In my opinion, making your own noodles at home beats take out any day!

The Benefits Of Tofu

Tofu is made from soy bean curds and is an excellent source of protein (especially for vegans and vegetarians) – it also contains all nine essential amino acids!

Tofu is a valuable plant-based source of iron and calcium. A diet that contains a variety of plant-based foods helps contribute to overall health and wellbeing, and lowers the risk of obesity, diabetes and heart disease. It can enhance your skin and hair, boost energy, and help maintain a healthy weight!

If the mere thought of eating Tofu turns you off, then by all means use chicken, beef, pork or whatever you fancy for this recipe!

Sauce

• Sesame Oil – You can substitute for any nut or seed oil. A light oil like vegetable or peanut oil mixed with toasted sesame seeds will work as well.
• Soy Sauce – I used low sodium.
• Fish Sauce – If you don’t like the taste of fish sauce, you can add extra soy sauce or substitute with tamari.
• Brown Sugar – To sweeten the sauce.
• Honey – You can substitute with maple syrup or agave.
• Sriracha – You can substitute with your favourite hot sauce.
• Dark soy sauce – This is slightly sweeter than regular soy sauce, but it’s usually used to darken the color of sauces. If you can’t find it, you can replace it with regular soy sauce. I usually find this in my local Asian store.
• Oyster sauce – This sauce is made from oysters and it tastes like a combination of soy sauce and barbecue sauce. You can use hoisin instead.
• Garlic – Fresh is best! Minced.
• Water

Stir Fry

• Sesame Oil – You can substitute for any nut or seed oil.
• Olive Oil – You can substitute vegetable oil, sunflower oil, safflower oil or avocado oil.
• Udon Noodles – I used cooked, Japanese udon.
• Tofu – Firm, chopped into small 1 inch pieces (you can substitute with chicken, shrimp, beef, or pork)
• Onion – I used a small onion, thinly sliced.
• Bell Pepper – I used a red bell pepper, thinly sliced.
• Additional Veggies – I used baby corn, broccoli florets, mushrooms and snap peas.
• Green Onion – Chopped.

This easy Asian noodle dish recipe is going to show you how cooking at home can be quid, easy, and just as good as takeout!

Make The Sauce

You need to start by making the sauce because this recipe goes fast once you begin cooking. So whisk all the sauce ingredients together super well in a small bowl. Then set it aside for a later step. 

Cook The Tofu

In recipes with tofu, it’s always best to cook the tofu first and separately. This helps to keep it from crumbling. So start by heating both the olive oil and sesame oil over medium-high in a large skillet or wok. Then add the tofu and cook it on all sides for about 3 to 5 minutes to sear it. It’s important not to crowd the tofu so you may need to cook it in batches. 

Add The Veggies To Cook

Next, add the onion and cook it for about 2 to 3 minutes or until it softens just a tad. Then add the bell pepper and mushrooms to the wok and continue to stir fry everything until the mushrooms start to brown and the peppers begin to get tender.

Finally, add the broccoli, baby corn, and snap peas to the wok. Now, stir fry everything together again and cook for another 5 minutes. Keep in mind that to properly stir fry you must move the veggies and tofu around in the pan pretty often.

Add The Noodles And Serve

Once you are done stir frying the veggies and tofu, add the cooked udon noodles to the wok followed by the sauce. Now, toss everything together to fully coat while cooking for another 2 to 3 minutes. Then remove the wok from the heat and serve the tofu drunken noodles with a sprinkle of fresh chopped green onions. 

Can I Make Vegan Tofu Drunken Noodles?

Yes! Just omit the fish sauce and double-check to make sure that your chosen brand of udon noodles is plant-based. 

Can I Leave Out The Sriracha?

Of course, you can! Drunken noodles are typically known to be spicy, but the dish is just as tasty without the Sriracha. Remember there are no rules in cooking so be as creative as you like.

How To Serve

Another reason I love these tofu drunken noodles so much is because the ingredients are so interchangeable! You don’t have to use the veggies I listed above, you can use whatever you have at home!

Try throwing in some water chestnuts or chopped carrot for a little crunch! One thing you do have to do, eat this hot! The aroma will make you want to eat it before it’s even out of the wok, trust me.

Leftovers

Store leftover tofu drunken noodles in an airtight container in the fridge for up to 3-5 days. To reheat, toss in the microwave or back into a skillet/wok until heated through.

You CAN freeze your drunken noodles to have them keep longer but keep in mind they might lose their quality and are best served fresh.

Other Great Recipes You Might Like

• Mongolian Chicken
• Hoisin Chicken Udon Noodles
• Chicken Lo Mein
• Skillet Chicken Satay
• Chow Mein
• Shrimp Shiitake Noodles
• Chicken Ramen Stir Fry
• Easy Beef and Broccoli

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4.65 from 135 votes

Tofu Drunken Noodles

Prep 20 minutes minutes

Cook 20 minutes minutes

Total 40 minutes minutes

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Tofu Drunken Noodles! Spicy, succulent Udon noodles made with Tofu and an array of bright veggies. An easy and addictive meal!

US CustomaryMetric

4

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 firm tofu (chopped into small 1 inch pieces (substitute with chicken, shrimp, beef, or pork))
• ▢ 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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.
  

Equipment

• 14-inch Wok

Video

Notes

1. No wok needed. A wok is not required to make this recipe. If you don’t have a wok, you can just use an extra large skillet with a surface big enough to properly stir fry all the ingredients.
2. Cook the tofu in batches. For the best texture and flavor, you want to properly saute the tofu. This helps to both add flavor by browning and to prevent it from crumbling as you add more ingredients to the pan.
3. Use different veggies and proteins. You can replace the tofu with any meat you like as well as use any vegetables. The only thing I do suggest is using the same amounts as suggested in the recipe in order to have enough sauce. 
4. Store leftovers in an airtight container in the fridge for up to 3-5 days. To reheat, toss in the microwave or back into a skillet/wok until heated through.
5. You CAN freeze your leftover noodles to have them keep longer but keep in mind they might lose their quality and are best served fresh.

Nutrition Information

Serving: 1servingCalories: 497kcal (25%)Carbohydrates: 69g (23%)Protein: 23g (46%)Fat: 17g (26%)Saturated Fat: 2g (13%)Sodium: 2226mg (97%)Potassium: 478mg (14%)Fiber: 8g (33%)Sugar: 19g (21%)Vitamin A: 1490IU (30%)Vitamin C: 94mg (114%)Calcium: 151mg (15%)Iron: 3mg (17%)

© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.