Stir-Fried Udon Noodles with Sesame-Ginger Tofu and Vegetables

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Chewy udon noodles stir-fried with crispy tofu, fresh vegetables, and a fragrant sesame-ginger sauce for a satisfying vegan meal. This Japanese-inspired vegan recipe, ready in about 30 minutes, pairs udon noodles, firm tofu, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

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

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Cook 12 oz udon noodles according to package instructions (usually 3-4 minutes in boiling water), then drain and rinse under cold water to stop cooking. Set aside.
2. Step 2: Heat 2 tbsp sesame oil in a large wok or skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and stir-fry for 6-7 minutes, turning occasionally until all sides are golden and slightly crispy. Remove tofu and set aside.
3. Step 3: In the same wok, add 1 tbsp sesame oil. Stir in 1 tbsp grated fresh ginger and 3 minced garlic cloves, cooking for 30 seconds until fragrant.
4. Step 4: Add 1 large julienned carrot and 1 thinly sliced red bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Step 5: Stir in cooked udon noodles, 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar, and tofu. Toss everything together for 2-3 minutes until noodles are heated through and sauce coats all ingredients.
6. Step 6: Remove from heat, stir in 3 sliced green onions and sprinkle with 1 tbsp toasted sesame seeds and 1/4 tsp red pepper flakes if desired. Serve immediately.