Curried Udon & Tofu Stir-Fry with sautéed vegetables. This rich, flavorful dish is well worth the prep work! Inspired by the Veganomicon, this recipe is delicious and perfect to modify with your preferred proteins and vegetables. Try cooking with chicken, adding a poached egg, or swapping the vegetables for snow peas or zucchini.

Ingredients

Serves: 4 Time: 45 minutes

Curried Udon & Tofu Stir-Fry

Curry Roux

• 2 Tbs flour
• 2 Tbs sesame or peanut oil
• 1 tsp curry powder
• 1/2 tsp garam masala
• 1/2 cup & 1/4 cup vegetable broth, separated

Vegetable Stir Fry & Noodles

• 1/2 yellow onion, thinly sliced
• 1/2 bell pepper, thinly sliced
• 1 small carrot, thinly sliced
• 1 cup broccoli florets, small chop
• 1/2 inch fresh ginger, peeled and minced
• 8-10 oz. udon noodles
• Sesame oil
• Soy sauce

Roasted Tofu

• 1 heaping Tbs corn starch
• 2 Tbs soy sauce
• 2 tsp red curry paste
• Dash of sesame oil
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 package extra firm tofu, pressed and cubed

Optional Toppings

• Lime juice
• Minced cilantro
• Chopped roasted peanuts

Directions

1. Preheat the oven to 400ºF and prepare your tofu (see pressing instructions).
2. In a large mixing bowl, combine the other ingredients for the tofu and stir together with a rubber spatula.
3. Carefully fold the drained tofu cubes into the bowl, evenly coating them with the mixture.
4. Transfer the tofu to a lightly greased baking sheet and roast in the oven for about 25 minutes. You may flip halfway through to get an even crisp on both sides. Don’t be discouraged if the tofu sticks to the pan. It will also roast fine if it isn’t flipped. Remove the tofu from the oven once cooked.
5. Meanwhile, prepare your remaining vegetables and begin boiling water to cook the udon.
6. Once the water is boiling, cook the udon for 5-7 minutes, then drain and rinse in a colander with cold water. Set noodles aside.
7. Then, cook your roux. Begin by combining the flour and oil in a small saucepan and stirring continuously for 10 minutes on medium-low heat with a wooden spoon.
8. Add the spices to the roux and stir for 1-2 more minutes. Then, steadily add the 1/2 cup of vegetable broth to the roux, switching to a wire whisk and stirring continuously until the roux is thick. Remove from heat and set aside.
9. Finally, cook your vegetables in sesame oil in a skillet until tender.
10. Add the noodles to the vegetables, then add the 1/4 cup vegetable broth to the roux to slightly thin it before adding to the udon stir-fry.
11. Carefully combine the roux into the stir-fry before folding in the roasted tofu.
12. Serve, top with optional toppings, and enjoy!

Nutrition Information

Nutrition Disclaimer

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