Tofu Drunken Noodles

4.66 from 141 votes

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

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Lunch

Cuisine: Asian

Keyword: drunken noodles, tofu drunken noodles

Servings:

Calories: 497kcal

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

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.

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.
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.
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.
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.
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.