This tofu stir fry noodles recipe has fast become my go-to weeknight meal when I’m in need of something quick, easy, and healthy.
Packed with vegetables and deliciously thick, chewy udon noodles and crispy tofu, this stir fry has everything you could want in terms of texture and taste – not to mention it’s a fantastic nutritionally balanced meal you can whip up in minutes.
Making the tofu for these tofu stir fry noodles
So, in the recipe below I’ve included a link to my crispy marinated tofu recipe which makes the BEST tofu ever – hands down. No question. No argument. If you want good tofu, go and make it. It’s delicious.
I do want to quickly mention, though, that the marinated tofu is best if you leave the tofu in the sauce for a few hours so it can really absorb all those delicious flavours.
With that said, there are some evenings where I definitely don’t have time to wait a few hours for my tofu to sit in a bowl marinading – I want to eat now.
So, if that’s the case for you, just chop up your tofu and add it to a tupperware/ziplock bag with the marinade ingredients, and leave it all to sit while you chop up your vegetables and get everything else ready.
Sure, it may not result in tofu quite as good as the original recipe – but it still works just fine and is a quick fix I revert to frequently when I’ve forgotten to prepare my tofu earlier in the day.
You might also be interested in this spicy peanut noodle recipe!
Other ingredients you’ll need for this recipe are udon noodles (I love the Amoy straight-to-wok noodles because of how convenient they are), although ramen, soba, or wheat noodles could still work fine.
You’ll also need some vegetables. I like buying the pre-made stir fry mix as I find it can sometimes work out more expensive buying each vegetable individually, plus this way they’re already pre-cut! (This is definitely a meal of convenience!).
Then, the sauce is really quite versatile. I follow the rules of using an acid (vinegar), a sweet (light brown sugar or maple syrup), an oil (sesame oil), a spice (sriracha) and a savoury (soy sauce). Adding minced garlic and ginger as well as more spices could also work.
Mix it up and see what you like best! I love the acid taste of vinegar so love adding more lime juice and white rice vinegar to taste, so do make sure you test your sauce and adjust accordingly.
- Stir fry vegetables (green cabbage, bean sprouts, broccoli, red onion, mushrooms etc)
- 300g straight-to-wok udon noodles (or 200g dried udon noodles)
Crispy Marinated Tofu
- 200g extra-firm tofu
- Tofu marinade
- 1 tsp light brown sugar
- 1 tbsp sesame oil
- 1 tbsp white rice vinegar
- 3 tbsp soy sauce
- 2 tbsp sriracha (optional for spiciness)
- Make the crispy marinated tofu recipe and leave to marinade for 2 hours before frying in a wok, then remove from the pan.
- Chop your stir fry vegetables into thin strips.
- Mix the sauce ingredients together in a bowl.
- If using dried udon noodles, cook them according to package instructions and set aside.
- We're ready! Heat a little sesame oil in your wok and stir fry the vegetables for 3 - 4 minutes on a high heat, then add the sauce and noodles and cook for another minute.
- Add the tofu back in and stir gently.
- Serve with a squeeze of fresh lime, black sesame seeds, and some red pepper flakes for added heat.