Crispy Tofu Stir-Fry with Udon Noodles Crispy Tofu Stir-Fry with Udon Noodles

Crispy Tofu Stir-Fry With Udon Noodles | Food styling by Miranda Keyes | Prop styling by Laura Branson Image by: Jeff Coulson

Japanese udon noodles, which cook in a matter of minutes, soak up all of the slightly spicy umami-rich sauce in this stir-fry. Cubes of golden tofu make the meat-free supper substantial. You can also use cubed chicken or pork. Cost: $2/serving

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



Pat tofu dry and toss gently with cornstarch to coat. In wok or large nonstick skillet, heat all but 2 tsp of the vegetable oil over medium-high heat; cook tofu, turning occasionally, until crisp and golden, 8 to 10 minutes. Remove to paper towel-lined plate to drain. Set aside.

In same wok, heat remaining vegetable oil over medium-high heat; stir-fry mushrooms, garlic and ginger until mushrooms are beginning to soften, about 2 minutes. Add broccoli; stir-fry until tender-crisp, about 3 minutes. Stir in hoisin sauce, chili sauce and 3/4 cup water; bring to boil.

Reduce heat to low; add noodles, tossing gently to coat. Simmer, stirring gently, until sauce is slightly thickened, about 2 minutes. Add tofu, green onions and sesame oil; cook, tossing to coat, for 1 minute.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 261 mg
  • Sugars 6 g
  • Protein 28 g
  • Calories 515.0
  • Total fat 17 g
  • Potassium 717 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 68 g


  • Iron 41.0
  • Folate 26.0
  • Calcium 20.0
  • Vitamin A 16.0
  • Vitamin C 53.0
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Lunch & Dinner

Crispy Tofu Stir-Fry with Udon Noodles