Sesame & spring onion stir-fried udon with crispy tofu

Ingredients (Serves 2-3)

For the crispy tofu:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp cornstarch or potato starch
• 1 tbsp soy sauce
• 1 tbsp neutral oil

For the noodles:

• 2 packs (200g each) fresh or frozen udon noodles
• 2 tbsp neutral oil (e.g., vegetable or canola oil)
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 bunch spring onions (green onions), sliced (reserve some green parts for garnish)
• 1 medium carrot, julienned
• 1 bell pepper, thinly sliced
• 1 cup snap peas or broccoli florets

For the sauce:

• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp maple syrup or sugar
• 1/4 tsp chili flakes (optional, for heat)

For garnish:

• Sesame seeds
• Extra spring onions (green parts)
• Chili oil (optional)

Instructions

1. Prepare the tofu:
   • Toss the tofu cubes with soy sauce, then coat evenly with cornstarch.
   • Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
   • Fry the tofu cubes until golden and crispy on all sides. Remove and set aside.
2. Prepare the noodles:
   • If using fresh noodles, loosen them in hot water for 1-2 minutes and drain.
   • If using frozen noodles, cook according to the package instructions, then drain and set aside.
3. Mix the sauce:
   • In a small bowl, whisk together soy sauce, sesame oil, hoisin sauce, rice vinegar, maple syrup, and chili flakes (if using). Set aside.
4. Stir-fry the vegetables:
   • Heat 2 tbsp oil in the same skillet or wok over medium-high heat.
   • Add garlic and ginger, cooking until fragrant (about 1 minute).
   • Add the spring onions (white and light green parts), carrots, bell pepper, and snap peas. Stir-fry for 3-4 minutes until tender-crisp.
5. Combine noodles and sauce:
   • Add the cooked udon noodles to the pan with the vegetables.
   • Pour the sauce over and toss everything together until well coated and heated through.
6. Add the crispy tofu:
   • Gently fold in the crispy tofu, taking care not to break it.
7. Garnish and serve:
   • Sprinkle with sesame seeds and the reserved green parts of the spring onions.
   • Drizzle with chili oil if desired. Serve hot and enjoy!

This dish is versatile—feel free to add your favorite veggies or adjust the spice level to your liking. Let me know how it turns out! 🥢🍜