Stir-Fried Udon Noodles with Tofu and Veggies
A quick and healthy Asian-inspired dish with chewy udon noodles, tender tofu, and a vibrant mix of broccoli and carrots in a savory soy-ginger sauce. This asian-inspired pasta ready in about 25 minutes pairs udon noodles, block firm tofu, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 8 oz udon noodles
- 1 block firm tofu
- 1 cup broccoli
- 1/2 cup carrots
- 3 tbsp soy sauce
- 1 tbsp ginger
- 2 cloves garlic
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds
- 2 stalks green onions
- to taste salt
Instructions
- Step 1: Cook 8 oz udon noodles according to package instructions, then drain and set aside.
- Step 2: Press 1 block tofu into 1/2-inch cubes. Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the tofu and cook for 3-4 minutes until golden and crispy. Remove and set aside.
- Step 3: Add 1 tbsp minced ginger and 2 minced garlic cloves to the skillet. Cook for 30 seconds until fragrant. Add 1 cup broccoli florets and 1/2 cup julienned carrots. Stir-fry for 4-5 minutes until tender-crisp.
- Step 4: Pour in 3 tbsp soy sauce and stir to combine. Add the cooked noodles and crispy tofu, tossing everything together until well coated. Garnish with 1 tbsp sesame seeds and sliced green onions. Season with salt to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Udon Noodles with Tofu and Veggies take to make?
Total time is about 25 minutes (15 min prep + 10 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 Tofu and Veggies?
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 udon noodles from drying out.
Can I substitute ingredients in Stir-Fried Udon Noodles with Tofu and Veggies?
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 Tofu and Veggies 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.
What goes well with Stir-Fried Udon Noodles with Tofu and Veggies?
Asian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
