Tofu and Vegetable Stir-Fry with Udon Noodles
A flavorful Asian-inspired stir-fry combining soft udon noodles with tender tofu, crisp broccoli, and a sweet-tangy soy-honey sauce. This asian-inspired pasta (vegetarian) ready in about 30 minutes pairs udon noodles, cubed firm tofu, florets broccoli 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
- 8 oz udon noodles
- 1 cup, cubed firm tofu
- 1 cup, florets broccoli
- 1, thinly sliced bell pepper
- 1/2 cup soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 1/4 cup vegetable broth
Instructions
- Step 1: Cook 8 oz udon noodles according to package instructions, then drain and set aside.
- Step 2: Heat 1 tbsp sesame oil in a large wok or skillet over medium-high heat. Add 1 cup cubed tofu and cook for 3-4 minutes until golden and slightly crispy, stirring occasionally.
- Step 3: Add 1 cup broccoli florets and 1 sliced bell pepper. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Step 4: In a small bowl, whisk together 1/2 cup soy sauce, 2 tbsp honey, 2 minced garlic cloves, 1 tsp grated ginger, and 1/4 cup vegetable broth.
- Step 5: Pour the sauce into the wok, stirring to coat all ingredients. Cook for 2-3 minutes until the sauce thickens and coats the noodles.
- Step 6: Add cooked noodles to the wok and toss until well combined. Serve immediately, optionally garnished with sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tofu and Vegetable Stir-Fry with Udon Noodles take to make?
Total time is about 30 minutes (20 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 Tofu and Vegetable Stir-Fry with Udon Noodles?
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 Tofu and Vegetable Stir-Fry with Udon Noodles?
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 Tofu and Vegetable Stir-Fry with Udon Noodles 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 Tofu and Vegetable Stir-Fry with Udon Noodles vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
