Saucy Udon Noodles with Crispy Tofu and Veggies
Ingredients
- 1 package of udon noodles
- 1 small head of broccoli
- 1 medium bok choy
- 1/2 package (7 oz) of extra firm tofu, pressed
- 1 tbsp of avocado oil
- Salt or coconut aminos to taste
Sauce
- 1/2 tbsp avocado oil
- 1 one inch piece of ginger, grated
- 2-3 garlic cloves, grated
- 2 tbsp dark soy sauce
- 2 tbsp sriracha
- 2 tbsp maple syrup (or other sweetener of choice)
- 1 cup water (I use the noodle water)
Garnish
- Green part of 1 scallion, sliced
Preparation
Wash broccoli and bok choy, and cut everything into bite-sized pieces. Grate garlic and ginger.
Cook noodles according to package directions, rinse and set aside.
With your hands, squeeze out all excess liquid from the tofu and crumble it.
Heat up 1 tbsp of oil, and fry tofu crumbles until browned and lightly crispy. Season with a bit of salt or coconut aminos, and set aside.
In the same pan or wok, sauté broccoli and bok choy until desired level of tenderness.
In a small saucepan, heat up 1/2 tbsp of oil and fry minced garlic and grated ginger for 1 minute, then add maple syrup, soy sauce, sriracha, and water. Bring to a boil and simmer for a few minutes.
Add noodles to broccoli and bok choy, pour sauce over it and cook everything for a couple of minutes until heated through.
Top with tofu crumbles, some sliced scallion, and enjoy.
Tips
Scale back to 1 tbsp sriracha or omit completely for a less spicy sauce.
The sauce will appear to be very thin at first but the noodles and veggies will soak up a lot of it.
