Stir-Fried Udon Noodles with Sesame-Ginger Tofu

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Thick udon noodles tossed with crispy tofu, fresh vegetables, and a savory sesame-ginger sauce for a satisfying Asian stir-fry. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, cornstarch, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz block, drained and cubed firm tofu
• 3 tbsp cornstarch
• 2 tbsp sesame oil
• 12 oz fresh or frozen udon noodles
• 1 medium, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 3 stalks, sliced green onions
• 3, minced garlic cloves
• 1 tbsp grated fresh ginger
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp toasted sesame seeds

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Toss 14 oz firm tofu cubes with 3 tbsp cornstarch until evenly coated. Heat 1 tbsp sesame oil in a large skillet over medium-high heat and pan-fry tofu for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
2. Step 2: Cook 12 oz udon noodles according to package instructions, drain, and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp sesame oil, then add 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 medium julienned carrot, and 1 medium thinly sliced red bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Add cooked udon noodles back into the skillet along with 1/4 cup soy sauce, 2 tbsp rice vinegar, and 1 tbsp brown sugar. Toss to coat noodles and vegetables in sauce, cooking for 2 minutes until heated through.
5. Step 5: Gently fold in crispy tofu and 3 sliced green onions, cooking for 1 more minute. Sprinkle with 1 tbsp toasted sesame seeds before serving.