Teriyaki sauce is an incredibly versatile sauce. It’s my go-to sauce for stir frys, since I have all the ingredients memorized and I always have them on hand in my pantry. But the usual version of chicken, beef or shrimp with veggies and rice can go stale.
An easy way to vary the meal is the switch out the starch. Rice noodles are a fun and quick to prepare alternative. Sometimes I like to use lo mein noodles. This time, however, those thick, chewy udon noodles grabbed my eye in the asian section of my grocery. I normally only have udon noodles if I order soup out at an asian restaurant; I was thrilled to see them at my grocery store and to learn they would work in a stir fry.
Still, I craved something other than chicken or beef or shrimp. This time, I wanted to try tofu because I recently had it deliciously prepared in Pad Thai at a vegan Thai restaurant. I rarely use tofu because I find pressing it dry to be a bore. I’ve done the whole set up with cast iron and plates or heavy cans but it always seems to take forever. But not pressing it means the marinade doesn’t penetrate and the tofu is soggy. Amazon yet again to the rescue.
I bought a tofu press that is essentially two plastic cutting boards heard together with nuts and bolts. Tighten the bolts, press on the tofu. Place the whole thing on a plate to catch the liquid. It. Was. So. Easy. Plus, I was done pressing in 15 minutes; without this little unitasker, I would be waiting an hour. My tofu absorbed the marinade perfectly, and had a lovely crispy exterior and soft but firm interior after frying. If you cook with tofu, I highly recommend purchasing one of those doodads!
I hope you will give this recipe a try! Enjoy!
1/2 cup soy sauce
2 tablespoons honey
2 tablespoon brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons sesame seeds
2 cloves garlic, minced
1 inch piece of ginger, minced
1 teaspoon freshly cracked black pepper
1 block firm tofu (14 ounces)
1 package (7.1 ounce) Udon stir-fry noodles
1/2 sweet onion, cut into strips
1/2 cup broccoli and cauliflower florets
1/2 cup shredded carrots
1/2 cup snap peas, cut in half
1/4 cup water
Mix together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, sesame seeds, garlic, ginger and pepper and mix well. Meanwhile, drain and press your tofu.
Cut your tofu into 1.2 inch cubes and toss in the marinade. Leave for at least a half hour or up to overnight.
Preheat your skillet over medium high heat. Add a 1/2 tablespoon of oil; add the tofu and cook on each side until browned and crispy. This will take about a minute or so each side. Remove from the pan onto a plate.
Add more oil if needed, and add the onions. Cook in the pan for 3 minutes, until the onions are soft and take on a little color. Add the broccoli and cauliflower. Cook for about 3 minutes, until the florets are tender-crisp. Add the carrot shreds and snap peas and cook for about a minute. Remove the veggies to a plate.
Add a quarter cup water and the udon noodles. Cook until the noodles break up, the water is absorbed and the noodles are well heated. Remove to a plate.
Add a little more oil, then add the egg in the pan and scramble it. Pour in the remaining marinade and cook until slightly thickened, about a minute. Add in the veggies and noodles, and cook until the sauce is almost completely absorbed by the noodles and coats the veggies perfectly. Carefully add back in the tofu and gently toss.
Serve in bowls and garnish with sesame seeds. Enjoy!