Udon Noodles with Sesame Crusted Tofu

Last week while still being sick we felt like having something other than soup, you know what I mean. So I thought, what would be the next best thing to soup? Well a stirfry! Yes, a stirfry can have as little or as many veggies as one pleases and this recipe sure did not disappoint.


I learned a while back that my husband likes tofu so I was happy and glad to make this recipe a vegetarian one. It still shocks me the things my husband prefers to eat and what he will eat. He likes tofu because his grandpa ate tofu at Asian restaurants. How about that? Two thumbs up. I personally do not have that much experience cooking with tofu but when I ran into VeganDad‘s blog the last week, his recipe sounded convincing for a first timer.


First I decided on vegetables and modifies the recipe by adding a different vegetable that I like: bok choy. You end up chopping a lot of the vegetable, and after cooking it, it becomes so little. So if you chop up 2 cups worth of bok choy, you will only get 1 cup, so double up on the veggies. Here is a picture of the ingredients:


Udon Noodles with Sesame Crusted Tofu

serves 2

from VeganDad’s blog

2 package of udon noodles (i.e. small packages in Asian grocery stores)
1 pkg tofu, cubed
1/3 cup sesame seeds
2 tbsp cornstarch
oil for frying
1 small red pepper, thinly sliced
2 mini bok choy, chopped
1″ piece of ginger, minced
1 garlic clove, minced
1/4 cup rice vinegar
3 tbsp soy sauce
1 1/2 tbsp hoisin sauce
4 green onions, thinly sliced

Cook noodles according to the directions on the package.
Place tofu in a bowl and add sesame seeds. Toss until most of the seeds are stuck on the tofu (you don’t need full coverage here). Add cornstarch and gently toss until tofu is coated. If you still have some seeds in the bottom of the bowl, dump the tofu out on a cookie sheet and roll the cubes in the excess seeds.
Fry tofu in some oil over medium heat until nicely golden. Turn regularly to brown all sides. You don’t need a lot of oil here. Start with a relatively thin layer and add more as needed. Remove tofu from pan/wok and drain.
Add peppers, bok choy, ginger and garlic to the pan (there should be just a bit of oil left) and stir fry for 3-4 mins, until softened and fragrant. Add noodles to the pan/wok and fry for a min.

Add vinegar, soy sauce, and hoisin sauce and mix well. Add tofu and mix well. Cook until sauce thickens/soaks into the noodles. Adjust flavours/wetness to your liking by adding more of any of the three ingredients.
Remove from heat. Garnish with green onions. Serve.