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Tofu Drunken Noodles
Tofu Drunken Noodles! Spicy, addictive, super yummy Udon noodles made with Tofu and a ton of veggies. Healthy and thankfully pretty easy to make.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 3 to 4 cups cooked Japanese Udon noodles
- 12 oz 350 g firm tofu, chopped into small 1 inch pieces (substitute with chicken, shrimp, beef, or pork)
- 1 small onion chopped
- 3 cloves garlic minced
- 1 red bell pepper thinly sliced
- 1/2 cup baby corn
- 2 cups broccoli florets
- 1/2 cup mushrooms sliced
- 1/2 cup snap peas
- 2 green onions chopped
- 1 cup bean sprouts
- freshly ground pepper
In a small bowl whisk all the sauce ingredients together.
In a large skillet or a wok heat the olive oil and the sesame oil. Add the garlic and chopped onion to the skillet and cook for about a minute or just until the garlic starts to smell.
To the skillet add the tofu, bell pepper and mushroom and continue sauteing until the tofu begins to brown, stirring occasionally.
Add broccoli, baby corn and snap peas and continue cooking for a couple minutes, just until the broccoli cooks a bit.
Add the cooked udon noodles to the skillet and pour sauce over the noodles. Toss and remove from heat. Add bean sprouts, freshly ground pepper and green onions.