Stir Fried Vegetable Tofu Udon. Chewy udon noodles stir-fried in a delicious sauce with fresh vegetables, aromatics and fried tofu balls! Ready in 20 minutes or less! This is a vegan noodle dish.
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These Stir Fried Vegetable Tofu Udon are such a delicious noodle dish that come together with simple ingredients and are packed with greens! It's made of bouncy udon noodles, yu choy, bok choy, fried tofu balls, aromatics tossed in regular and dark soy sauce with sesame oil and black pepper.
It's a quick and easy noodle dish that is perfect as a main dish for a busy weeknight dinner because it's all made in one pan with minimal ingredients! Fantastic for the whole family including vegans and vegetarians. If you want to add another protein of your choice, feel free to add some chicken, beef, pork or shrimp.
I developed this recipe because my husband eats a lot of plant-based meals. Since he loves udon noodles so much, I wanted to create a meal that was packed with Asian leafy greens and tofu balls as they're the perfect vessel to soak up all that saucy flavor!
Ingredients
Please scroll down to below recipe card for exact measurements.Â
- Frozen udon: or sub with fresh udon.
- Yu choy sum and/or Bok choy
- Green onion
- Garlic
- Dark soy sauce: this is thicker and darker than regular soy sauce.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute a gluten-free soy sauce of your choice.Â
- Fried tofu balls: or sub with extra firm tofu
- Sesame oil
- Black pepper
- Neutral oil:Â like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil or any heavy scented oils.Â
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
How to make Stir Fried Vegetable Tofu Udon
- Blanch frozen udon noodles in hot boiling water until they've loosened, about 30 seconds. Strain immediately. Set aside.
- In a large pan on high heat, add vegetable oil and stir fry green onions & garlic until fragrant. Add in greens followed by fried tofu balls. Cook until greens have softened.
- Toss in noodles with both soy sauces. Mix until noodles are covered in sauce.
- Drizzle sesame oil over top and season with black pepper. Enjoy!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.Â
Expert Tips
- Do not boil the udon noodles, simply blanch in hot boiling water just until loosened as we'll be stir frying them later.
- Wash the greens well until water runs clear! You'll be surprised at how much dirt is in the stalks.
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📖 Recipe
Quick & Easy Vegetable Tofu Udon Stir Fry
Ingredients
- 1.65 lbs frozen udon noodles
- 2 cups Yu Choy washed and sliced into 1 inch long pieces
- 2 cups Bok Choy washed with ends cut off
- 2 cups fried tofu balls halved
- 2 green onion sliced finely
- 2 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 1 teaspoon garlic minced
- 2 tablespoon vegetable oil
- 1 teaspoon sesame oil
- Black pepper to taste
Instructions
- Blanch frozen udon noodles in hot boiling water until they've loosened, about 30 seconds. Strain immediately. Set aside.
- In a large pan on high heat, add vegetable oil and stir fry green onions & garlic until fragrant. Add in greens followed by fried tofu balls. Cook until greens have softened.
- Toss in noodles with both soy sauces. Mix until noodles are covered in sauce.
- Drizzle sesame oil over top and season with black pepper to taste. Enjoy!
Heidi | The Frugal Girls
Christie, your stir fry looks so good... I wish I could grab a fork full right from my screen! 😋
christieathome
Thank you Heidi!
Mark
Made this on the weekend and man was it delicious! So simple too.
Rosemary Squires
I always wanted to find out what the thick noodles were called. Udon, okay I'm adding it to my grocery list.. for the day I can leave the house!
Sherri
This looks like a perfect meal for the whole family! I love how it only takes 10 minutes to cook too! Quick, easy and delicious...yes! 🙂
LetsCurry
Christie,
These noodles look absolutely yum and the fact that the left overs can be used for lunch without losing its chewy bite calls for a keep recipe. Also, thank you for the extra inputs on where to find the udon noodles. Pretty!
Katherine | Love In My Oven
Looks absolutely delicious, Christie. So saucy! I could eat this for lunch or dinner and be totally happy 🙂
Tasia ~ two sugar bugs
This stir fry with udon noodles looks so saucy and satisfying Christie! I can't wait to try it!!
Never Ending Journeys
I love udon noodles! This recipe looks so tasty with the tofu and vegetables stirred in, too.