A delicious and healthy vegetarian recipe featuring teriyaki tofu and a variety of vegetables in a savory udon noodle soup.
Ingredients
- 8 oz udon noodles
- 1 tbsp vegetable oil
- 1 block tofu firm, drained and cut into cubes
- 2 cups mixed vegetables bell peppers, snap peas), such as carrots
- 3 tbsp teriyaki sauce
- 2 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp garlic minced
- 1/2 tsp ginger minced
- 2 Green onions chopped
- 1 tbsp sesame seeds
Instructions
- Cook the udon noodles according to package instructions. Drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the tofu cubes and cook until golden brown and crispy on all sides. Remove from the skillet and set aside.
- In the same skillet, add the mixed vegetables and cook until they are tender but still crisp. Add the teriyaki sauce and stir to coat the vegetables.
- Add the vegetable broth, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger to the skillet. Stir to combine.
- Bring the mixture to a simmer and cook for 5 minutes to allow the flavors to meld together.
- Add the cooked udon noodles and crispy tofu cubes to the skillet. Toss gently to combine and heat through.
- Serve the teriyaki tofu and vegetable udon hot, garnished with chopped green onions and sesame seeds.
Nutrition
Calories: 380kcalCarbohydrates: 52gProtein: 18gFat: 12gFiber: 6g