Stir-Fried Udon Noodles with Spicy Sesame Tofu

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Thick udon noodles stir-fried with crispy tofu cubes and a spicy sesame sauce, finished with scallions and toasted sesame seeds for a flavorful vegetarian meal. This Korean-inspired vegetarian recipe, ready in about 25 minutes, pairs udon noodles, firm tofu, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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: 10 min Cook: 15 min Serves 2 Korean cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz, fresh or frozen udon noodles
7 oz, pressed and cut into 1/2-inch cubes firm tofu
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp gochujang (Korean chili paste)
1 tbsp honey
2, minced garlic cloves
1 tsp, grated ginger
2, sliced thinly scallions
1 tbsp toasted sesame seeds
2 tbsp vegetable oil

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Cook 8 oz udon noodles according to package instructions until tender, drain, and set aside.
Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp gochujang, and 1 tbsp honey until smooth.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 7 oz cubed firm tofu and cook for 4-5 minutes, turning occasionally, until all sides are golden and crisp.
Step 4: Add 2 minced garlic cloves and 1 tsp grated ginger to the pan with tofu, sauté for 30 seconds until fragrant.
Step 5: Add cooked udon noodles and the prepared sauce to the skillet, tossing everything together to coat evenly and heat through, about 2 minutes.
Step 6: Remove from heat, sprinkle with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.