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Spicy Stir‑Fried Udon Noodles with Tofu and Bok Choy

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Chewy udon noodles stir-fried with crispy tofu, tender bok choy, and a spicy soy-based sauce for a hearty and flavorful vegan meal.

Ingredients

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  • 14 oz (400 g) firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil, divided
  • 12 oz (340 g) fresh or frozen udon noodles
  • 2 cups bok choy, chopped
  • 1 red bell pepper, sliced
  • 3 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 3 tbsp soy sauce
  • 1 tbsp gochujang or chili paste
  • 1 tbsp oyster sauce (or vegetarian substitute)
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 scallions, sliced
  • 1 tbsp toasted sesame seeds (optional)

Instructions

  1. Press tofu for at least 15 minutes, then cut into cubes. Toss with cornstarch until lightly coated.
  2. Heat 1 tbsp oil in a large skillet or wok. Pan-fry tofu until golden and crispy on all sides, about 6–8 minutes. Remove and set aside.
  3. Cook udon noodles according to package instructions. Drain and set aside.
  4. Heat remaining oil in the wok. Stir-fry garlic, ginger, bok choy, and bell pepper for 3–4 minutes until tender-crisp.
  5. In a small bowl, whisk together soy sauce, gochujang, oyster sauce, rice vinegar, and sesame oil.
  6. Add noodles and sauce to the wok. Toss to coat evenly, then add tofu back in.
  7. Garnish with scallions and sesame seeds before serving hot.

Notes

  • Adjust spice level by adding more or less gochujang or chili paste.
  • Frozen udon noodles work best for stir-fries due to their chewy texture.
  • You can add mushrooms or snap peas for more vegetables.

Nutrition

Find it online: https://tastyera.com/spicy-stir%e2%80%91fried-udon-noodles-with-tofu-and-bok-choy/