tofu drunken noodles

Tofu Drunken Noodles! Spicy, succulent Udon noodles made with Tofu and an array of bright veggies. An easy and addictive meal!

Tofu Drunken Noodles

sesame oil

soy sauce (low sodium)

fish sauce

brown sugar

honey

sriracha sauce

soy sauce

oyster sauce

garlic (minced)

water

olive oil

udon noodles (cooked (3 packages, 7 oz package))

tofu

onion

red bell pepper (thinly sliced)

baby corn

broccoli florets

mushrooms (sliced)

snap peas

green onions (chopped)

Make the sauce:

Make the sauce: In a small bowl whisk all the sauce ingredients together.

Cook the tofu:

Cook the tofu: To a large skillet or wok add the olive oil and sesame oil and heat over medium-high heat. Add the tofu and cook until browned on all sides, should take about 3 to 5 minutes. You might need to do this in batches.

Cook onion, peppers and mushrooms:

Cook veggies: Add the onion to the skillet and cook until the onion begins to soften a bit, another 2 to 3 minutes. Next, bell pepper and mushroom and continue sautéing the pepper starts to soften and mushrooms begin to brown a bit, stirring occasionally.

Add remaining veggies:

Finally, add the broccoli, baby corn and snap peas. Toss everything together and cook for another 5 minutes.

Finish and Serve:

Finish and Serve: Add the cooked udon noodles to the skillet and pour in the sauce. Toss and cook for 2 to 3 minutes then remove from heat. Sprinkle with green onions and serve.

https://content.jwplatform.com/videos/318RAtI2.mp4

Thick, chewy rice noodles tossed with seared tofu, blistered string beans and wilted basil in a spicy, savory red miso and tamari sauce. My version gets topped with peanuts stolen from pad thai, crisp radish and a big squeeze of lime.

Isa's Tofu Drunken Noodles

red miso paste

tamari

vegetable broth (plus more to thin if needed)

rice noodles

ice cubes (for cooling the noodles)

refined coconut oil (divided)

salt

beans

garlic

red bell pepper (sliced)

red pepper flakes

basil leaves

peanuts (finely chopped)

radishes

Lime wedges

Blend the miso, tamari, brown sugar and vegetable broth until completely smooth. A small blender like a Magic Bullet works really well here, but you can also whisk it in a bowl with a fork. Set aside.

Make the Sauce:

Bring a large pot of water to a boil. Cook the rice noodles just until al dente according to the timing on the package, being careful not to overcook them. Drain and rinse immediately with very cold water. Spread the noodles out on a large rimmed baking sheet or tray and scatter a handful of ice cubes over them. Use your hands to gently toss and separate the noodles until completely cool, then remove any unmelted ice and drain off any water. Set aside.

Cook the Noodles:

You&#39;ll need a large wok. If you don&#39;t have one, a large cast iron pan is the next best thing. Otherwise, use the largest pan you&#39;ve got that can take very high heat. Preheat the wok over high heat. Once it&#39;s good and hot, drizzle in 1 tablespoon coconut oil. Add the cubed tofu and sprinkle with 1/4 teaspoon salt. The tofu should immediately sizzle when it hits the hot wok. If it doesn&#39;t, turn the heat up. Cook for about 7 minutes, tossing often, until nicely browned on several sides. Transfer to a plate and set aside.

Sear the Tofu:

Return the wok to high heat. Add 1 tablespoon coconut oil and a big pinch of salt. Add the string beans and cook for about 5 to 7 minutes, tossing often, until blistered and nicely seared in spots but still crisp-tender. Transfer to a plate and set aside.

Sear the String Beans:

Lower the heat to medium. Add the remaining 2 tablespoons coconut oil. Add the garlic and cook for about 30 seconds, just until lightly toasted. Add the bell pepper, red onion and red pepper flakes and cook for about 5 minutes, until seared and softened.

Pour in the sauce and bring to a low simmer, stirring often so it doesn&#39;t catch on the bottom of the wok. Add the basil and let it wilt.

Add the noodles and use tongs to toss everything together until the noodles are hot and completely coated in sauce. If the sauce seems too thick, add a splash more vegetable broth. Fold in the tofu and string beans and toss just long enough to heat them through and coat them in sauce.

Serve immediately, garnished with chopped peanuts, radish, fresh basil and lime wedges.

Make the Stir-Fry:

This landed on my splash page and I miss your food so hard it hurts. Can’t wait to cook!!

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Isa's Tofu Drunken Noodles

Top 2 tofu drunken noodles recipes from across the web

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Tofu Drunken Noodles

Isa's Tofu Drunken Noodles

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