Spicy Miso Tofu Udon Stir-fry

Ingredients & Substitutes

Instructions

1. 1

   Press 450 grams of firm tofu for 20 minutes to remove excess water, then cut it into 1-inch cubes.

2. 2

   Whisk together 3 tablespoons of miso paste, 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 tablespoon of unseasoned rice vinegar, 1 teaspoon of toasted sesame oil, and 1 teaspoon of chili garlic sauce in a small bowl to create the stir-fry sauce.

3. 3

   Cook 300 grams of dried udon noodles according to package directions, then drain them and rinse with cold water to prevent sticking.

4. 4

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat, add the pressed tofu cubes, and cook for 5-7 minutes until golden brown and crispy on all sides, then remove the tofu and set it aside.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the same skillet, then add 3 minced garlic cloves, 1 tablespoon of grated fresh ginger, 1 medium sliced red bell pepper, and 2 cups of small broccoli florets, stir-fry for 3-5 minutes until the vegetables are tender-crisp.

6. 6

   Return the cooked tofu to the skillet with the vegetables, pour the prepared miso sauce over everything, and toss gently to coat evenly.

7. 7

   Add the cooked udon noodles to the skillet with the tofu and vegetables, tossing until thoroughly combined and heated through for about 2 minutes.

8. 8

   Garnish the stir-fry with 3 chopped green onion stalks before serving immediately.