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Tofu Drunken Noodles
Tofu Drunken Noodles! Spicy, succulent Udon noodles made with Tofu and an array of bright veggies. An easy and addictive meal!
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 21 oz udon noodles cooked (3 packages, 7 oz package)
- 12 oz 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
- 1/2 cup baby corn
- 2 cups broccoli florets
- 1 cup mushrooms sliced
- 1/2 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.
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.
Calories: 497kcal | Carbohydrates: 69g | Protein: 23g | Fat: 17g | Saturated Fat: 2g | Sodium: 2226mg | Potassium: 478mg | Fiber: 8g | Sugar: 19g | Vitamin A: 1490IU | Vitamin C: 94mg | Calcium: 151mg | Iron: 3mg