Description
This Vegan Yaki Udon recipe is a flavorful, quick stir-fried noodle dish featuring tender udon noodles, crispy tofu, and vibrant vegetables tossed in a savory, slightly spicy sauce with toasted sesame accents.
Ingredients
Scale
- ¼ cup tamari
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 teaspoons toasted sesame oil
- 1½ teaspoons rice vinegar
- 1 teaspoon sambal oelek or sriracha
- 14 oz cooked udon noodles (from package)
- 2 teaspoons grapeseed oil (or other neutral oil)
- 12 oz extra firm tofu, cubed (½-inch/1.3 cm pieces)
- 1 tablespoon grapeseed oil (for cooking tofu)
- 1 sliced red bell pepper (or orange/yellow bell pepper)
- 1 large carrot, sliced into 2-inch/5cm long matchsticks
- 1 stalk celery, sliced into ¼-inch/0.6 cm half-moons
- 1 cup chopped green cabbage
- 2 thinly sliced scallions/green onions + extra for garnish
- 2 tablespoons toasted sesame seeds
Instructions
- In a small bowl or jar, combine ¼ cup tamari, 2 cloves minced garlic, 1 tablespoon brown sugar, 2 teaspoons toasted sesame oil, 1 teaspoon sambal oelek or sriracha, and 1½ teaspoons rice vinegar. Stir or shake well to blend all ingredients into a flavorful sauce.
- Place 14 oz cooked udon noodles in a medium heatproof bowl. Pour boiling water over the noodles until they are fully submerged. Let them sit for 90 seconds to soften. Then, gently separate the noodles using tongs or chopsticks. Drain thoroughly in a strainer, drizzle with 2 teaspoons grapeseed oil, and gently toss by hand to coat. Set aside.
- Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium heat. Add the cubed tofu, spreading it out evenly, and cook until golden brown on most sides, about 6 to 8 minutes. Remove tofu from skillet and place in a shallow bowl. Drizzle with 1 tablespoon of the prepared sauce and toss gently to coat. Set aside.
- Return the skillet to medium heat without cleaning it. Add 1 tablespoon grapeseed oil, then sauté the sliced red bell pepper, carrot matchsticks, celery slices, and chopped green cabbage until they become tender but retain some firmness, about 2 to 3 minutes.
- Add the prepared udon noodles, remaining sauce, 2 thinly sliced scallions, and 2 tablespoons toasted sesame seeds to the skillet. Toss everything together until noodles are evenly coated and heated through. Gently scatter the tofu over the top. Cook for 2 more minutes to allow flavors to meld, being careful not to overcook the noodles.
- Taste and adjust seasoning if needed. Divide into serving bowls and garnish with additional scallions if desired. Serve immediately for best texture and flavor.
Notes
- Adjust spice level by adding more or less sambal oelek or sriracha.
- Use any seasonal vegetables for added nutrition.
- This dish is best served immediately for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg