Tofu Drunken Noodles 豆腐麺

Posted on by

 

Tofu Drunken Noodles 豆腐麺

https://www.jocooks.com/ingredient/vegeterian/tofu-drunken-noodles/
Prep Time 20 minutes
Total Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 15 minutes

Ingredients
  

Sauce

  • 1 tbsp Sesame oil
  • 1 tbsp Sriracha sauce
  • ¼ cup Light soy sauce
  • 1 tbsp Fish sauce
  • 1 tbsp Brown sugar
  • 1 tbsp Honey
  • ¼ cup Water

Drunken Noodles

  • 1 tbsp Sesame oil
  • 1 tbsp olive oil
  • 3 to 4 cup Japanese Udon noodles Cooked
  • 350 g Firm tofu Chopped into small 1 inch pieces
  • 1 Small onion Chopped
  • 3 cloves Garlic Minced
  • 1 Red bell pepper Thinly sliced
  • ½ cup Baby corn
  • 2 cup Broccoli
  • ½ cup Mushrooms Sliced
  • ½ cup Snap peas
  • 2 Green onions Chopped
  • 1 cup Bean sprouts
  • Freshly ground pepper

Instructions
 

  • In a small bowl whisk all the sauce ingredients together.
  • In a large skillet or a wok heat the olive oil and the sesame oil. Add the garlic and chopped onion to the skillet and cook for about a minute or just until the garlic starts to smell.
  • To the skillet add the tofu, bell pepper and mushroom and continue sauteing until the tofu begins to brown, stirring occasionally.
  • Add broccoli, baby corn and snap peas and continue cooking for a couple minutes, just until the broccoli cooks a bit.
  • Add the cooked udon noodles to the skillet and pour sauce over the noodles. Toss and remove from heat. Add bean sprouts, freshly ground pepper and green onions.
  • DONE
Print Recipe