I'm going to post two vegan tofu udon noodle recipes on two consecutive days, as I think that these dishes are just perfect for weekday dinners. I often have them for dinner and always take them to work for lunch the next day and then they almost taste better. I'm really fond of this kind of stir frys and adore the contrast between the soft wide udon noodles with the firmly fried tofu. Also other noodle types can be used to this, but the wide udon is brilliant in my opinion. You can also use pretty much any vegetable combination, which can be a really good use for example for left-over vegetables. As soon as you have the basic sauces handy, you can make these sort of dishes in no time. In this recipe I used shiitake mushrooms and spinach as vegetables and green nori sprinkle as a special touch.
300 g tofu
Vegetable oil for frying
200 g udon noodles
150 g shiitake mushrooms
3 garlic cloves
50 g spinach
Green nori sprinkle
Toasted sesame oil
Start by preparing the tofu. Cut it into cubes, put a little vegetable oil into a hot pan and fry the tofu pieces until they are firm and golden brown. Set them to side.
Also cook the noodles, cool them and set to side.
Slice the shiitake mushrooms and onions and chop the garlic finely. Stir fry the shiitake mushrooms and set them to side.
Then also stir fry the onion slices until they are slightly browned. Add the garlic and cook for a while more.
Add the sauces and green nori sprinkle to taste. Then add the spinach, tofu and noodles into the pan. Stir for a while and serve.