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    Home » Recipes » Our Favorites

    Tofu Stir-Fry with Fresh Yode Udon

    Published: Mar 22, 2008 · Modified: Dec 18, 2016 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    I came across a great Asian market that's on my way home from work a few weeks ago. I wanted to use the rest of the maitake mushrooms that I had, and I thought a nice stir-fry would be perfect! I stopped by the market for some veggies and also saw some fresh yode udon noodles. They came with some soup seasoning packet, but I figured it would be loaded with MSG (I couldn't read anything on the label) so I asked Dino if he would come up with a nice stir-fry sauce. He did and the combination of everything together was wonderful!

    Bowl with tofu stir fry and udon noodles.

    Tofu Stir-Fry with Fresh Yode Udon

    ** for sauce **
    3 tablespoons water
    3 tablespoons low sodium soy sauce
    1 teaspoon minced garlic
    5 tablespoons tamari
    3 tablespoons plus 1 teaspoon Dijon mustard
    3 tablespoons plus 1 teaspoon hoisin sauce
    2 tablespoons honey

    ** for stir-fry **
    vegetable oil, for frying
    1 package extra firm tofu, pressed and cut into cubes
    dried maitake mushrooms, rehydrated and chopped
    fresh green beans, trimmed and cut in half
    fresh pineapple, diced
    green onions, chopped
    bean spouts
    peanuts, chopped, for garnish
    fresh cilantro, chopped, for garnish
    fresh yode udon noodles

    For sauce: put ingredients into a bowl, microwave for 30 seconds to loosen up the honey. Whisk together and set aside.

    Heat oil in large nonstick skillet or wok. Sear tofu on all sides. Remove onto paper towel lined plate. Stir-fry veggies until tender but crisp. Add tofu back in and pour in sauce. Let reduce slightly.

    Cook udon as directed and add to pan with sauce and veggies. Mix together and serve, garnishing with cilantro and peanuts if desired.

    MacGourmet Rating: 5 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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