Saucy Udon Noodles with Crispy Tofu Crumbles, Broccoli and Bok Choy
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 (use noodle water if possible)
Garnish
- Green part of 1 scallion, sliced
Preparation
Wash broccoli and bok choy, and cut them into bite-sized pieces. Grate the garlic and ginger.
Cook the noodles according to package directions, then rinse and set aside.
Squeeze out all excess liquid from the tofu with your hands and crumble it.
Heat 1 tablespoon of oil and fry the 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 the broccoli and bok choy until they reach the desired level of tenderness.
In a small saucepan, heat 1/2 tablespoon of oil and fry the minced garlic and grated ginger for 1 minute. Then add the maple syrup, soy sauce, sriracha, and water. Bring to a boil and simmer for a few minutes.
Add the noodles to the broccoli and bok choy, pour the sauce over them, and cook everything for a couple of minutes until heated through.
Top with the 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 very thin at first but the noodles and veggies will soak up a lot of it.
