Easy Vegetable Tofu Udon Stir-Fry (20 Minutes)

Name: Easy Vegetable Tofu Udon Stir-Fry (20 Minutes)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1.65 lbs udon noodles (frozen or refrigerated); 1.5 cups yu choy sum (cut into 1-inch pieces); 1.5 cups baby bok choy (ends trimmed and leaves separated); 5.2 oz fried tofu balls (halved); 2 garlic cloves (minced); 2 green onion (finely sliced); 2 tbsp vegetable oil (or any neutral oil); 1 tbsp dark soy sauce; 1 tbsp regular soy sauce (or light soy sauce); 1 tbsp oyster sauce; 1/2 tbsp white granulated sugar; 2 tsp sesame oil (toasted kind); 1/4 tsp black pepper

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Chewy udon noodles stir-fried with tender leafy greens and fried tofu balls in a savory sauce. This easy vegetable tofu udon stir-fry is ready in just 20 minutes using one pan! I briefly soak the udon noodles in boiling water before stir-frying so they stay chewy and bouncy.

Vegetable tofu udon stir-fry with baby bok choy, yu choy sum, and fried tofu balls.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Vegetable tofu udon stir-fry is a Japanese-inspired noodle dish featuring thick udon noodles, Asian leafy greens, and fried tofu tossed in a savory sauce. It's a quick and satisfying meal for busy weeknights.

I developed this recipe because my husband loves udon noodles, and I wanted to make a meal packed with vegetables and tofu. I especially love using fried tofu balls because their puffy texture soaks up the savory sauce.

When I make this for lunch or dinner, I briefly stir-fry the leafy greens until just tender so they don't become mushy. I add the noodles and sauce near the end, tossing everything just until evenly coated to avoid overcooking.

Vegetable tofu udon stir-fry with choy and fried tofu balls.

Ingredients & Substitutes

Exact ingredient measurements are in the recipe card below.

Udon Noodles: I recommend frozen udon noodles for their chewy, bouncy texture. Refrigerated udon also works. Avoid shelf-stable vacuum-packed udon, as they tend to break apart and have a denser texture when stir-fried.
Fried Tofu Balls: These golden, puffy tofu balls have a porous texture that soaks up the savory sauce. Find them at Asian grocery stores, usually in clear packaging.
Baby Bok Choy: Regular bok choy also works, but cut it into 1-inch pieces.
Yu Choy Sum: Also called choy sum or yu choy, this Asian leafy green has tender stems and a slightly sweet flavor. Chopped napa cabbage also works.
Green Onions & Garlic
Vegetable Oil: Or use another neutral oil with a high smoke point, such as canola or refined avocado oil.

Noodle Sauce

Dark Soy Sauce: Gives the noodles their deep brown color. I recommend Pearl River Bridge Superior Dark Soy Sauce for its thick consistency and rich, dark color.
Regular Soy Sauce: Adds a savory, salty flavor to the noodle sauce. Light soy sauce or low-sodium soy sauce also work.
Oyster Sauce: Adds a rich, savory flavor to the sauce. Use vegetarian stir-fry sauce for a vegetarian version.
White Granulated Sugar: Balances the salty flavors of the sauce. Cane sugar also works.
Toasted Sesame Oil: Adds a rich, nutty flavor to the noodle sauce.
Black Pepper: White pepper also works.

Note: Find the Asian ingredients at your local Asian grocery store or in the international aisle of larger supermarkets.

Expert Tips

Wash the leafy greens thoroughly: Rinse between the stems and leaves to remove trapped dirt or grit. Drain well before stir-frying.
Prepare everything before cooking: Have the vegetables, tofu, noodles, and sauce ready since stir-frying moves quickly.
Drain the udon noodles thoroughly: Excess water can dilute the sauce and prevent it from coating the noodles evenly.
Avoid overcrowding the pan: Use a large pan or wok so the vegetables have enough room to stir-fry instead of steaming.

Instructions

Here's how to make vegetable tofu udon stir-fry:

Make the noodle sauce: In a small bowl, combine all the noodle sauce ingredients and mix until the sugar fully dissolves. Set aside.
Loosen the udon noodles: Place the udon noodles in a large heatproof bowl and cover with boiling water. Let sit for 20-30 seconds, or until loosened. Gently separate the noodles with chopsticks or tongs, then drain immediately.
Cook the aromatics: Heat vegetable oil in a large pan or wok over medium heat. Add the green onions and garlic, and stir-fry for about 10 seconds until fragrant.
Cook the vegetables and tofu: Add the yu choy sum, baby bok choy, and fried tofu balls. Stir-fry for 2-3 minutes until the leaves have wilted and the stems are crisp-tender.
Add the noodles and sauce: Add the drained udon noodles and the noodle sauce. Toss until everything is evenly coated and heated through. Serve immediately.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days.
Freezer: Freezing is not recommended, as the udon noodles and leafy greens can become mushy after thawing.
Reheating: Microwave in 1-minute intervals until heated through, or stir-fry in a pan over medium heat until hot. Add a splash of water to the pan to loosen the noodles if needed. Avoid overcooking the noodles.

Pairing Suggestions

Serve vegetable tofu udon stir-fry with:

Egg Rolls: Crispy egg rolls make a satisfying appetizer alongside the noodles.
Egg Drop Soup: A warm, comforting soup that complements the savory udon noodles.
Cucumber Salad: A refreshing, tangy side dish that balances the savory noodles.

FAQ

Can I use other vegetables?

Yes! Sliced carrots, king oyster mushrooms, bell peppers, or snow peas work well. Add firmer vegetables first so they have enough time to cook before adding the noodles.

Can I use regular firm tofu instead of fried tofu balls?

Yes! Replace the fried tofu balls with firm tofu cut into bite-sized cubes. Pan-fry the tofu until golden before adding it to the stir-fry. Regular tofu won't absorb as much sauce as fried tofu balls.

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