This recipe for Spicy Udon Noodles With Tofu & Vegetables turns out perfect every time! Yummy, easy, and full of flavor! Grilled tofu, sautéed vegetables, and just enough spice combined with beloved udon noodles. Yum, is all I have to say!
What You Will Need To Make
Spicy Udon Noodles With Tofu & Vegetables:
- udon noodles (I prefer to buy them frozen)
- gochujang sauce
- soy sauce or liquid aminos
- extra firm tofu
- broccoli
- onion
- mushrooms
- green onions (scallions)
- crushed red pepper
Tara’s Tips For Perfect
Spicy Udon Noodles With Tofu & Vegetables:
- use organic extra firm tofu for this recipe as it turns out best.
- cut your tofu into evenly sized pieces to ensure even cooking (see below for tofu cooking options).
- gochujang sauce is available on Amazon or any Asian grocery store.
- the crushed red pepper is optional and does bring up the spice level. In the recipe instructions I indicated using up to 1 teaspoon, so start with a little + add more to your taste.
- don’t overcook the udon noodles, they will get sticky, simply leave them in the boiling water for 1 minute, then drain.
- optional toppings for your Spicy Udon Noodles With Tofu & Vegetables
include crushed peanuts, additional scallions, crushed red pepper, sesame seeds. - I use liquid aminos but you can use soy sauce if you prefer.
Cooking Tofu Is Easy!
There are so many options for cooking tofu for this one. I prefer grilled tofu here but you could easily bake, air fry, or pan-fry. Click here to learn how to make crispy tofu in your air fryer! If you use oil + prefer to pan-fry your tofu, follow my instructions here. Prefer to bake your tofu? Click here for my step-by-step process for crispy oven baked tofu. New to tofu? Start here with Tofu 101. You will notice in the recipe instructions, I grill the tofu for this recipe. Simply cut your tofu in equal size strips + grill each side for 10 minutes on a griddle (yes, the one you typically use for pancakes!)
Spicy Udon Noodles With Tofu & Vegetables
This recipe for Spicy Udon Noodles With Tofu & Vegetables turns out perfect every time! Yummy, easy, and full of flavor!
Ingredients
- 14 ounces organic extra firm tofu (drained + sliced into evenly sized pieces, shape of your choice)
- Two 7 ounce packages frozen udon noodles
- 8 ounces sliced mushrooms
- 1 red onion (sliced)
- 2 tbsp gochujang sauce
- 3 tbsp soy sauce
- 2 cups broccoli florets
- 4 scallions cut into 2 inch pieces
- 1 tbsp crushed red pepper flakes
Directions
- Step 1 Preheat griddle to 350 degrees. Spray or drizzle with olive or avocado oil. Place sliced tofu on preheated griddle and grill for 10 minutes, flip over and grill the other side for an additional 10 minutes. Turn off heat. If you prefer other cooking options for your tofu, see body of post
- Step 2 Bring water to a boil in a large pot of water.
- Step 3 While water boils, heat a non-stick skillet over medium-high heat, once hot, lightly spray with olive or avocado oil, add mushrooms, onions, 2 tbsp of the liquid aminos/soysauce, and gochujang sauce, sauté for 3 minutes, stirring frequently.
- Step 4 Add in the broccoli florets and scallions, cook for another 2 minutes.
- Step 5 Gently place udon noodles into the boiling water, turn off the heat, leave noodles in the water for 1 minute, then drain the water.
- Step 6 Transfer noodles to the pan with vegetables, add in 1 additional tablespoon of soy sauce/liquid aminos and red pepper flakes (if using). Give everything a gentle stir. Add the tofu to the noodle mixture and gently stir until everything is coated with the sauce. Turn off the heat. Taste and adjust salt and spice level. Top with additional sliced scallions, crushed peanuts, red pepper flakes, and/or sesame seeds.
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