Tofu Vegetable Yaki Udon Recipes

TOFU & VEGETABLE YAKI UDON

Tofu & Vegetable Yaki Udon image

A yummy dish I can freeze, and is simple and inexpensive. Udon noodles can be found at Asian grocery stores, or the ethnic foods sections of most grocery stores. They have a soft and chewy texture, and are quite delicious.

Provided by the80srule

Categories One Dish Meal

Time 25m

Yield 5-6 , 5-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (9 1/2 ounce) package udon noodles
1 (16 ounce) package tofu, drained and cubed
3 green onions, chopped
1/2 cup shredded carrot
1 cup broccoli floret
3 tablespoons olive oil
3 tablespoons tamari soy sauce (or soy sauce)
1 pinch salt
1 pinch black pepper

Steps:

Bring 4 cups of lightly-salted water to a boil, and let the udon noodles simmer for about 5-6 minutes, and drain.
Put the udon noodles in a bowl and set aside.
Put the olive oil and tamari/soy sauce with a pinch of salt and pepper in the same pot to coat the vegetables and tofu, and let cook on medium heat while loosely covered to desired tenderness, about 10-12 minutes.
Uncover and add the cooked udon noodles, adding extra olive oil and tamari/soy sauce if needed. Stir until fully coated, then serve or freeze.

Nutrition Facts : Calories 339.8, Fat 12, SaturatedFat 1.7, Sodium 1652.3, Carbohydrate 45.4, Fiber 3.3, Sugar 1.6, Protein 14

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