Tofu and Veggie Stir-Fry with Udon Noodlesadapted from The Chalkboard
Ingredientsfor the vegetables:two 7 oz packages of pre-cooked udon1 tbsp sesame oil 1 garlic clove, minced1 tbsp ginger, minced1 onion, cut in half and then thinly sliced1/4 tsp sea salt6 shiitake mushrooms, sliced2 cups carrots, cut into matchsticks 1/2 cup purple cabbage, thinly sliced1/2 cup corn, frozen or fresh 2 scallions, thinly sliced
for the tofu:1 tsp of sesame oil1 package of tofu, cubed
for the sauce:3 tbsp soy sauce or tamari3 tbsp veggie broth2 tbsp mirin2 tsp sriracha
DirectionsHeat oil over medium-low heat in a non-stick skillet. Once hot, add the garlic, ginger, and onion. Sprinkle in salt to sweat the onions. Stir everything around until the onion is translucent - 1 minute.
Add mushrooms until soft. Add carrots, stir, and cook for 3 minutes. Toss in the cabbage and mix well. Pour the sauce over the veggies and stir to coat. Remove from heat.
Add another skillet to the element and 1 tsp of oil. Throw in the tofu and toss around until it has some color. If you prefer, you can skip this step.
Rinse the udon noodles, so that they separate and then add the noodles and the tofu to the veg. Pour the sauce over everything. Put the skillet back on the medium-low and toss until everything is warmed through and the sauce is evenly distributed. Garnish with scallions.
