Tofu Yaki Udon

🛒 Ingredients

• Fresh Udon Noodles 200 g · 280 kcal
• Extra-Firm Tofu (pressed) 125 g · 100 kcal
• Green Cabbage 50 g · 12 kcal
• Carrot 30 g · 12 kcal
• Yellow Onion 30 g · 12 kcal
• Bell Pepper (any color) 30 g · 6 kcal
• Shiitake Mushrooms 30 g · 10 kcal
• Soy Sauce (low sodium) 30 g · 18 kcal
• Mirin 15 g · 40 kcal
• Cooking Sake 15 g · 16 kcal
• Granulated Sugar 5 g · 20 kcal
• Toasted Sesame Oil 5 g · 45 kcal
• Vegetable Oil 5 g · 45 kcal
• Green Onions (scallions) 10 g · 3 kcal
• Sesame Seeds (toasted) 5 g · 29 kcal

👨‍🍳 Instructions

1. Press excess water from tofu for 15-20 minutes, then cut into 1-inch cubes. Prepare all vegetables by slicing cabbage, carrots, onions, bell peppers, and mushrooms.
2. In a small bowl, whisk together soy sauce, mirin, cooking sake, and granulated sugar to create the sauce.
3. Heat vegetable oil in a large wok or skillet over medium-high heat. Add tofu cubes and pan-fry until golden brown and crispy on all sides, then remove and set aside.
4. Add remaining vegetable oil (if needed) to the wok, then add onions, carrots, and bell peppers. Stir-fry for 2-3 minutes until slightly softened.
5. Stir in the shredded cabbage and mushrooms, cooking for another 2-3 minutes until the cabbage starts to wilt.
6. Add the udon noodles and the pan-fried tofu back to the wok. Pour in the prepared sauce and stir everything gently to combine and coat the noodles and vegetables evenly.
7. Continue to stir-fry for 2-3 minutes, allowing the sauce to thicken slightly and the noodles to absorb the flavors. Remove from heat.
8. Serve immediately, garnished with chopped green onions and toasted sesame seeds.