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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Chewy udon noodles stir-fried with crispy tofu, fresh vegetables, and a fragrant sesame-ginger sauce for a satisfying vegan meal. This asian-inspired vegan (vegan) ready in about 30 minutes pairs fresh or frozen udon noodles, block, pressed and cubed 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stir-Fried Udon Noodles with Sesame-Ginger Tofu and Vegetables take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Udon Noodles with Sesame-Ginger Tofu and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh or frozen udon noodles from drying out.

Can I substitute ingredients in Stir-Fried Udon Noodles with Sesame-Ginger Tofu and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Udon Noodles with Sesame-Ginger Tofu and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Udon Noodles with Sesame-Ginger Tofu and Vegetables vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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