Stir Fried Noodles with Crispy Tofu

Savor the crispy tofu paired with stir-fried noodles and vibrant broccoli, all tossed in a flavorful blend of hoisin and chili sauce for a tasty meal.

Course Main Course

Cuisine Chinese

Keyword noodles, quick meal, stir fry, tofu, vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 550kcal

Author Liza A

Ingredients

1 pkg 350 g firm tofu, drained and cut in 3/4-inch (2 cm) cubes
1 tbsp cornstarch
6 tsp vegetable oil divided
1 pkg 227 g fresh shitake mushrooms, thinly sliced
4 cloves garlic minced
1 tbsp grated peeled fresh ginger
3 cups bite-size broccoli florets
3 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp Asian chili sauce (such as sriracha)
3 pkg each 200 g fresh Udon noodles
2 green onions thinly sliced
1 tsp sesame oil

Instructions

Pat tofu dry and toss gently with cornstarch to coat. In a wok or large non-stick skillet, heat 4 teaspoons vegetable oil over medium-high heat; cook tofu, turning occasionally, until crisp and golden, 8 to 10 minutes. Transfer to paper towel-lined plate to drain. Set aside.
In same wok, heat remaining 2 teaspoons vegetable oil over medium-high heat; stir-fry mushrooms, garlic and ginger until mushrooms are beginning to soften, about 2 minutes. Add broccoli; stir-fry until tender-crisp, about 3 minutes. Stir in hoisin sauce, soy sauce, chili sauce and 3/4 cup water; bring to boil.
Reduce heat to low; add noodles, tossing gently to coat. Simmer, stirring gently, until sauce is slightly thickened, about 2 minutes. Add tofu, green onions and sesame oil; cook, tossing to coat, for 1 minute.

Notes

Recipe slightly adapted: canadianliving.com

Nutrition