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Have you tried freezing tofu? I did when I had a package which was reaching its prime and I really liked the texture of frozen tofu. It turned out to be slightly chewier than regular tofu and what I realized was that frozen tofu marinates very well as it gets very spongy and sucks in any liquidy marinade you put it in.

I stir fried the marinated tofu with veggies & udon noodles and it made for a great lunch this weekend.

Print Recipe
Tofu-Udon Noodle Stir fry Yum
Tofu-Udon Noodle Stir fry
Course noodles pasta
Cuisine chinese
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 pkg firm Tofu Extra – (regular or frozen), well drained and cubed
  • 1 thin half Carrot – medium, cut into moons
  • 1 cup Broccoli – cut into small florets
  • 1 Onion – small, thinly sliced
  • 4 Green onions – chopped
  • 1 Ginger ” – grated
  • 2 cloves Garlic – , minced
  • 1 pkg Udon Noodles
  • 2 tbsps Tamari (or soy sauce)
  • 1 tsp chili sauce Asian
For the Marinade:
  • ¼ cup tamari Low sodium
  • 2 tsps Chili sauce Asian (as per taste)
  • 2 tbsps Rice vinegar
Course noodles pasta
Cuisine chinese
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 pkg firm Tofu Extra – (regular or frozen), well drained and cubed
  • 1 thin half Carrot – medium, cut into moons
  • 1 cup Broccoli – cut into small florets
  • 1 Onion – small, thinly sliced
  • 4 Green onions – chopped
  • 1 Ginger ” – grated
  • 2 cloves Garlic – , minced
  • 1 pkg Udon Noodles
  • 2 tbsps Tamari (or soy sauce)
  • 1 tsp chili sauce Asian
For the Marinade:
  • ¼ cup tamari Low sodium
  • 2 tsps Chili sauce Asian (as per taste)
  • 2 tbsps Rice vinegar
Tofu-Udon Noodle Stir fry
Instructions
  1. Mix the ingredients for marinade in a shallow dish and add the tofu cubes. Frozen tofu absorbs the marinade in practically no time. But if using regular tofu marinate for at least 1 hour.
  2. Cook udon noodles according to package directions and set aside.
  3. Heat 2tbsp oil on medium-high heat in a large pan; add ginger & garlic and stir fry for 30sec or until fragrant (but not burnt).
  4. Add the veggies & tofu; stir fry until crisp tender and lightly browned around the edges. Add soy sauce, chili sauce & salt.
  5. Mix in cooked noodles & stir to combine everything. Serve hot.
Recipe Notes

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16 thoughts on “Tofu-Udon Noodle Stir fry”

  1. Hi Pavani. Wish you a very happy new year dear. I must confess I did not know these noodles are called Udon. A simple wholesome meal and as you said the frozen Tofu looks porous too. Understanding ur liking for Soya products, you might like my recent post, check it out and let me know.

  2. Unexpectedly I froze 1 pack of tofu…good that u showed me a way to use that soon….and one thing can u plz tell me what is tamari?

  3. I love udon noodles, lately i have been truing my hand in japanese cusine of course not sushi 😉 Love this noodle stir fy. Looks really super yumm.

  4. Happy 2010, my friend. I made Kari Udon at home because Trisha ate at a Japanese restaurant at Chapel Hill and loved it. Stir fry looks great! 🙂

  5. I remember trying to freeze tofu- but turned something quiet different visually! Got scared and trashed it!Looks good the noodle and tofu!

  6. I have never tried freezing tofu but sounds like a great idea. I usually buy in tofu in bulk when it goes on sale and then have to throw away the ones which are past prime. Freezing seems like a good option. Stir-fry looks great!

  7. Hi Pari, Your adai with soy beans sounds absolutely delicious. I’m going to try those soon.Hi Prathibha, Tamari is Japanese Soy sauce that has a richer favor than regular soy sauce. If you can’t find it, you can use regular soy sauce with not much change in the flavor.Thanks Priya.Hi HC, Do try this str-fry and add it to your Japanese cuisine repertoire.Thanks Meow.

  8. Hi Asha, so nice to see you blogging again. Waiting for the Kari Udon recipe on Foodie;’s Hope soon. :-)Thank you Meeso.Hi Cham, Frozen tofu turns yellowish and definitely looks a little different.Hi PJ, same pinch.. I had to freeze my tofu ‘cos it was about expiration time and had to save it from throwing in the garbage. I’m glad I did that, now I can buy any number of pkgs on sale-if only I had room in my tiny freezer.

  9. This looks absolutely delicious .. and I don’t even like tofu too much. But, I just love the Asian flavors of this dish … I have to get tofu just to try it!

  10. Freezing tofu is a nice idea..I usually forget that last few pieces in the fridge..Will freeze them instead of wasting food..Noodles look tempting..can feel that crunch of green onions 🙂

  11. This sounds fun to try! I think this recipe is suited for children because it looks very inviting. I would try to make this for my kids. I hope you can share more useful recipe like this. Thanks!Easy Stir Fry

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