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Mushrooms Lunch Dinner One Pot Vegetarian Pasta Asian
4.6 from 132 votes

Tofu Drunken Noodles

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By: Joanna Cismaru •10/2/22 54 Comments

This post may contain affiliate links. Please read my disclosure policy.

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

side view shot of tofu drunken noodles freshly made in a serving platter
Table of Contents Open
  • The Best Tofu Drunken Noodles Recipe
  • Why You’ll Love Tofu Drunken Noodles
  • The Benefits Of Tofu
  • Ingredients You’ll Need
    • Sauce
    • Stir Fry
  • How To Make Tofu Drunken Noodles
    • Make The Sauce
    • Cook The Tofu
    • Add The Veggies To Cook
    • Add The Noodles And Serve
  • Can I Make Vegan Tofu Drunken Noodles?
  • Can I Leave Out The Sriracha?
  • Expert Tips
  • How To Serve
  • Leftovers
  • Other Great Recipes You Might Like
  • Tofu Drunken Noodles
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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!

Why You’ll Love Tofu Drunken Noodles

  • Quick Versatile Recipe! This simple noodle recipe cooks in just 20 minutes and is super easy to customize by using any proteins or veggies you like. 
  • Tasty Thai Inspired! Traditionally drunken noodles are a spicy Thai dish, yet I tweaked a few things to make it my own and the results are absolutely delicious. 
  • Healthy and Flavorful! Amazing plant-based proteins like tofu become layered in incredible flavor, but stay super healthy when properly stir-fried. 
overhead shot of tofu drunken noodles in a wok with a wooden spoon inside

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!

Ingredients You’ll Need

overhead shot of all the ingredients needed to make tofu drunken noodles

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.

How To Make Tofu Drunken Noodles

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

process shots showing how to cook tofu for tofu drunken noodles.

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

process shots showing how to make tofu drunken noodles.

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.

process shots showing how to make tofu drunken noodles.

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

process shots showing how to make tofu drunken noodles.

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.

overhead shot of tofu drunken noodles in a plate with chopstick laying on the plate

Expert Tips

  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. 

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.

overhead shot of tofu drunken noodles freshly made in a serving platter

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.

side view shot of tofu drunken noodles in a wok with a wooden spoon inside

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

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.

side view shot of tofu drunken noodles freshly made in a serving platter
Print
4.64 from 132 votes

Tofu Drunken Noodles

Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Rate Recipe
Tofu Drunken Noodles! Spicy, succulent Udon noodles made with Tofu and an array of bright veggies. An easy and addictive meal!
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.
    process shots showing how to make sauce for tofu drunken noodles.
  • 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.
    process shots showing how to cook tofu for tofu drunken noodles.
  • 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.
    process shots showing how to make tofu drunken noodles.
  • Finally, add the broccoli, baby corn and snap peas. Toss everything together and cook for another 5 minutes.
    process shots showing how to make tofu drunken noodles.
  • 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.
    process shots showing how to make tofu drunken noodles.

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.

side view shot of tofu drunken noodles freshly made in a serving platter

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Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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54 Comments
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Jen Waygood
Jen Waygood
Posted: 2 months ago

5 stars
A quick and easy recipe. Used corn kernals and cooked 2 min noodles as subs. It’s the sauce that makes it.

0
Reply
Elaine
Elaine
Posted: 3 months ago

This recipe sounds delicious. As we are gluten free for Celiac in our home, I cannot use the fish sauce or oyster sauce. Would you have an idea or substitutes?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Elaine
Posted: 3 months ago

Instead of fish sauce you can use soy sauce, and for the oyster sauce, I know Kikkoman has a gluten free version you can buy.

0
Reply
Elaine
Elaine
Reply to  Joanna Cismaru
Posted: 3 months ago

Thank you! This is helpful. I’ll start looking for the Kikkoman oyster sauce.

0
Reply
John Doe
John Doe
Posted: 8 months ago

You forgot to say when to add the sauce and what to do with it 😂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  John Doe
Posted: 8 months ago

It’s in step 4. 🙂

0
Reply
Karina
Karina
Posted: 1 year ago

5 stars
Delicious. All pantry items and healthy.

0
Reply
Trish
Trish
Posted: 1 year ago

5 stars
I’ve been making this for months now, excellent recipe!

0
Reply
Sam
Sam
Posted: 2 years ago

5 stars
Delicious, great sauce! Will definitely make it again, thanks Jo!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Sam
Posted: 2 years ago

So glad you liked it! 🙂

0
Reply
Dawn
Dawn
Posted: 2 years ago

5 stars
Sooooo good! Made this for lunch and inhaled it.

0
Reply
Christina D
Christina D
Posted: 2 years ago

5 stars
Good recipe, excellent sauce! I used rice noodles, and added a splash of vinegar and basil leaves at the end.

0
Reply
Leslie Burleson
Leslie Burleson
Posted: 2 years ago

5 stars
Bye bye Asían takeout! OMG, what a perfect recipe! Used kale pasta and rest to recipe. Best tofu dinner I’ve ever made. Husband who barely tolerates tofu…asked for seconds!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Leslie Burleson
Posted: 2 years ago

Ha! I love this! So glad you liked it!

0
Reply
Barb
Barb
Posted: 2 years ago

5 stars
Fabulous! Veggie combination is perfect and the sauce is easy and amazing. The whole fam loved it (which is saying a lot).

0
Reply
Donna
Donna
Posted: 2 years ago

We cannot have oyster sauce or any shellfish in our house. Can you recommend something else to use instead of oyster sauce in the Tofu Drunken Noodles. Thank you.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Donna
Posted: 2 years ago

Hoisin!

0
Reply
JJ
JJ
Posted: 2 years ago

5 stars
I loved this simple recipe. My family really enjoyed the dish too. Thanks for sharing 🙂

0
Reply
SKE
SKE
Posted: 2 years ago

4 stars
We didn’t have quite the same veggies and our udon noodles were more like lo mein, but the sauce was the same and we thought this dish was ok. Looked better in the picture.

0
Reply
Bec
Bec
Posted: 2 years ago

Really flavoursome and easy to make

0
Reply
BIx
BIx
Posted: 3 years ago

so good! the whole family loved it and wanted more and more. you can be creative with this recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  BIx
Posted: 3 years ago

Glad to hear it!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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