Stir-Fried Udon Noodles with Tofu and Broccoli

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 drafted and published.

Thick udon noodles stir-fried with crispy tofu and tender broccoli florets in a savory garlic soy sauce. This Japanese-inspired noodle recipe (vegetarian), ready in about 30 minutes, pairs fresh udon noodles, firm tofu, broccoli florets 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.

Prep: 10 min Cook: 20 min Serves 4 Japanese cuisine 420 cal/serving

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Ingredients

12 oz fresh udon noodles
14 oz block, pressed and cubed firm tofu
3 cups broccoli florets
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp vegetable oil
3 minced garlic cloves
1 tbsp minced ginger
2 sliced green onions
1/2 tsp red chili flakes
1 tbsp toasted sesame seeds

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Instructions

Step 1: Cook 12 oz fresh udon noodles according to package instructions, drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 5-6 minutes, turning occasionally, until golden and crispy on all sides.
Step 3: Remove tofu and set aside. In the same skillet, add 2 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp minced ginger. Sauté for 1 minute until fragrant.
Step 4: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
Step 5: Return the tofu to the skillet along with the cooked udon noodles. Pour in 3 tbsp soy sauce and sprinkle 1/2 tsp red chili flakes. Toss everything together and cook for 2-3 minutes until heated through and coated in sauce.
Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.