Tofu and Veggie Stir-Fry with Udon Noodles

Tofu and Veggie Stir-Fry with Udon Noodles

adapted from The Chalkboard

Ingredients

for the vegetables:

two 7 oz packages of pre-cooked udon

1 tbsp sesame oil 

1 garlic clove, minced

1 tbsp ginger, minced

1 onion, cut in half and then thinly sliced

1/4 tsp sea salt

6 shiitake mushrooms, sliced

2 cups carrots, cut into matchsticks 

1/2 cup purple cabbage, thinly sliced

1/2 cup corn, frozen or fresh 

2 scallions, thinly sliced

for the tofu:

1 tsp of sesame oil

1 package of tofu, cubed

for the sauce:

3 tbsp soy sauce or tamari

3 tbsp veggie broth

2 tbsp mirin

2 tsp sriracha 

Directions

Heat oil over medium-low heat in a non-stick skillet. Once hot, add the garlic, ginger, and onion. Sprinkle in salt to sweat the onions. Stir everything around until the onion is translucent - 1 minute.

Add mushrooms until soft. Add carrots, stir, and cook for 3 minutes. Toss in the cabbage and mix well. Pour the sauce over the veggies and stir to coat. Remove from heat.

Add another skillet to the element and 1 tsp of oil. Throw in the tofu and toss around until it has some colour. If you prefer, you can skip this step. 

Rinse the udon noodles, so that they separate and then add the noodles and the tofu to the veg. Pour the sauce over everything. Put the skillet back on the medium-low and toss until everything is warmed through and the sauce is evenly distributed. Garnish with scallions.