Sweet and Spicy Udon Noodle Stir-Fry
Ingredients
- 400g cooked udon noodles
- 1 red bell pepper
- 1 240g block extra firm tofu
- 1/2 large onion
- 1 small carrot
- 4 cups shredded cabbage
- 1 tablespoon neutral oil
- Sesame seeds, for garnishing
- Chopped spring onions, for garnishing
Sauce
- 2 tablespoons soy sauce or liquid aminos
- 1 1/2 teaspoons sriracha
- 1/4 cup room temperature water
- 3 tablespoons coconut sugar
- 1 teaspoon sesame oil
- 1/2 tablespoon cornstarch
Preparation
Heat the oven to 350°F. On a lined baking tray, bake the tofu until lightly golden for around 25 minutes. You can opt to pan fry the tofu in some oil if you’d like.
Mix all the sauce ingredients together. Make sure the cornstarch is diluted.
Heat a pan. Add in 1 tablespoon oil. Sauté the onions until tender. Add in the bell peppers, carrots, and cabbage. Sauté until cooked, around 10 minutes.
Add in the tofu and cooked noodles. Pour in the sauce mixture. Sauté for another 3-4 minutes until the noodles have absorbed the sauce. Turn off heat and then garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!
