Tofu is not an ingredient that we use often in our cooking. In fact, we weren’t too sure if we even liked it. However, one night while dining at an Asian & Japanese restaurant in Philadelphia called Pod we ordered a dish with Udon Noodles and Tofu. We LOVED this dish. Ever since ordering that dish from Pod, we have been wanting to try our own hand at a tofu/udon noodle dish…and that is when we created this recipe. The basil and cilantro topping are completely necessary so don’t skip out on adding them!
Ingredients
- 1 package of Udon Noodles* (see note)
- Broccoli
- Carrots
- Extra Firm Tofu
- Cilantro
- Basil, chiffonade
- Snap Peas
- Bean Sprouts
- Canola Oil
- Soy Sauce
Directions
- Cut tofu into cubes and press them to release extra liquid from tofu. You can do this by placing tofu pieces on a plate and covering with a paper towel and a heavier plate. Allow to rest for at least 10-15 minutes.
- In a large saute pan, heat canola oil. Once heated through, add broccoli, carrots, & snap peas. Add a good amount of soy sauce to season veggies.
- Cook udon noodles according to package directions.
- In a separate pan, heat canola oil and soy sauce. Add tofu and cook on each side to make crispy.
- Place noodles in bowl and top with stir-fried veggies and fresh basil & cilantro.
*Note: They sell Udon Noodles that are both dry and soft. We find the soft ones that are packaged to be better as they have more of a “chew” to them.
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Tofu is scary the first time you try it, but most people love it afterwards. I am a totally tofu convert!