Easy Japanese Spicy Tofu Yaki UdonVeg
Whip up this Easy 15-Minute Spicy Yaki Udon, a delicious Japanese-style stir-fry that is both quick and satisfying. This vibrant dish features chewy udon noodles tossed with crispy tofu, fresh broccoli, carrots, and bell peppers. Everything is coated in a savory, spicy sauce made with dark soy sauce, mirin, rice vinegar, and a kick of sriracha. Perfect for a busy weeknight meal, this recipe brings bold, restaurant-quality flavors to your table in under 30 minutes!
Ingredients
Main Ingredients:
400 g Udon Noodles
250 g Frim Tofu
1 tsp Cornflour (Cornstarch)
2 tbsp Vegetable Oil
to taste Salt
1 tsp Black Pepper
1 small Onion (sliced)
2 cloves Garlic Paste
1 inch Ginger (grated)
1 no. Carrot (chopped)
1 no. Bell Pepper (sliced)
1 small Broccoli
Stir-Fry Sauce:
1 tbsp Soy Sauce
1 tbsp Vegetarians Oyster Sauce
1 tbsp Rice Vinegar
1 tbsp Mirin
1 tbsp Brown Sugar
1 tsp Sriracha Sauce
3 nos. Spring Onion Greens
1 tsp Red Chilli Flakes
Instructions
Step 1— Prepare the Tofu
1
Cut the firm tofu into bite-sized cubes.
2
In a bowl, toss the tofu with cornstarch, a pinch of salt, and black pepper until evenly coated.
Step 2— Prepare the Vegetables
1
Chop the broccoli into small, bite-sized florets.
2
Thinly slice the bell pepper and onion.
3
Cut the carrot into thin matchsticks.
4
Chop the spring onion greens and, if using, slice the red chili.
Step 3— Prepare the Sauce
1
In a small bowl, whisk together the dark soy sauce, vegetarian oyster sauce, rice vinegar, mirin, brown sugar, sriracha sauce, chopped spring onion greens, and red pepper flakes until the sugar is fully dissolved.
Step 4— Cook the Noodles
1
Boil a pot of water with a pinch of salt.
2
Add the udon noodles and cook according to the package instructions until tender (do not overcook).
3
Drain the noodles, rinse them with cold water to stop the cooking process, and set aside.
Step 5— Fry the Tofu
1
Heat a small amount of oil in a large pan or wok over medium heat.
2
Add the tofu pieces and cook for about 5 minutes, stirring occasionally, until they are golden brown and crispy on all sides.
3
Remove the tofu from the pan and set aside.
Step 6— Sauté the Aromatics and Vegetables
1
Add the remaining oil to the same pan.
2
Add the grated garlic and ginger, sautéing for about 1 minute until fragrant.
3
Add the sliced red chili (if using) and onions, cooking for 2–3 minutes until the onions soften.
4
Add the carrot, bell pepper, and broccoli, stir-frying on medium-high heat for 2–3 minutes until they are slightly tender but still retain a nice crunch.
5
Season the vegetables with salt to taste.
Step 7— Combine and Serve
1
Add the crispy tofu back into the pan with the vegetables.
2
Pour the prepared sauce and the cooked udon noodles into the pan.
3
Toss everything together over medium-high heat for about 1 minute until the noodles and vegetables are thoroughly coated in the sauce.
4
Serve warm, optionally garnished with extra spring onions, roasted peanuts, or toasted sesame seeds.
Nutrition Facts
4 servings per recipe
