Sticky Tofu and Udon Noodle Stir Fry

Noodle stir fries are one of my favorite dishes to cook because you can make them so many different ways with different veggies and sauces and truly make it your own. This is one of my staple recipes for a noodle stir fry and is packed with flavor. If you don’t have these ingredients, you can always try skipping or substituting an ingredient.

Vegetables

• use whatever veggies are your favorite for stir fries. Minced ginger, bean sprouts and so many other veggies would be delicious in this

Sauce

• Coconut aminos: you could substitute this with liquid aminos, soy sauce or tamari

• Sriracha - skip this if you do not like spice or sub with another hot sauce or red pepper flakes

• Agave: substitute this is maple syrup or honey. You could also do 1 tbsp of sugar and add about 1/2 tbsp of water.

• Rice vinegar: substitute with distilled vinegar, apple cider vinegar, red wine vinegar

Noodles

• to make gluten free substitute the noodles with brown rice noodles. You could also substitute with regular cooked spaghetti

Ingredients

• 1 Red Pepper, Sliced

• 1/2 Onion, Sliced

• 1/2 cup shredded carrots

• 1/2 cup shredded red cabbage

• 1 tsp minced garlic

• 1 block tofu, cubed

• 2 tbsp corn starch

• 1 tbsp agave

• 1 tbsp rice vinegar

• 1 tsp sriracha

• 2 tbsp coconut aminos

• 8 oz Soba Stir-Fry Noodles

  • Optional add ons:

    • 1 small head of Bok Choy

    • Green Onions

    • Microgreens

    • Sesame Seeds

    • Lettuce

Directions

1. Slice up all of your veggies and put the onions, garlic, pepper, cabbage and carrots in a pot with about 1/4 cup water and cover. Steam for about 5 minutes and stir occasionally.

2. In a medium size bowl, add your cubed tofu and 1 tbsp of corn starch and toss. Put the tofu in your airfrier at 350 degree and cook for 15 minutes. Shake the tofu up half way through.

3. In a small bowl, combine the coconut aminos, agave, rice vinegar, sriracha and 1 tbsp of corn starch and whisk together.

4. When the veggies begin to soften, add the noodles into your pot and cover again. Add a splash more water if needed and continue to stir occasionally until the the noodles have separated.

5. When the noodles and veggies have been incorporated together, pour half of the sauce into the noodles and coat everything evenly.

6. Separate the noodles into 4 bowls.

7. In the same pan (or a new pan) add in the rest of the sauce and then pour in the air fried tofu.

8. Heat this for 2-3 minutes, stirring occasionally to coat all the tofu in the sauce and allow it to thicken

9. Evenly distribute the tofu to each bowl, add about 1/4 head of sliced bok choy to each bowl, some fresh lettuce, green onions, microgreens and sesame seeds

10. Serve immediately or store in the fridge for up to 5 days.