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Stir Fried Vegetable Tofu Udon

Vegetable Tofu Udon Stir Fry

Vegetable Tofu Udon Stir Fry. Savoury, delicious, and super quick to make. A great weeknight meal for dinner and leftovers for lunch.
5 from 8 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner, lunch
Cuisine Chinese
Servings 4
Calories per serving 1128 kcal



  • Blanch frozen udon noodles in hot boiling water until they've loosened, about 1 minute. Strain immediately. This keeps the noodles chewy.
  • In a wok set over high heat, add avocado oil and stir fry green onions & garlic until fragrant. Add in yu choy and bok choy followed by tofu. Cover with a lid and steam them for 4-5 minutes until veggies are soft.
  • Push the veggies and tofu aside. Then add in the noodles. Pour in your dark mushroom soy sauce and regular soy sauce. Mix until noodles are covered in sauce. Combine well with veggies and tofu.
  • Then lastly, pour sesame oil over top and season with some black pepper optional.
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Calories: 1128kcal | Carbohydrates: 205g | Protein: 54g | Fat: 13g | Saturated Fat: 1g | Sodium: 2525mg | Potassium: 117mg | Fiber: 18g | Sugar: 28g | Vitamin A: 1624IU | Vitamin C: 38mg | Calcium: 256mg | Iron: 7mg