Udon with stif-fry and 5-spice tofu

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Udon with stif-fry and 5-spice tofu

Udon with stif-fry and 5-spice tofu


  • 1/3 cup stock for stir-fries substitute=water from soaking mushrooms
  • 3 T hoisin sauce
  • 1 T soy sauce
  • 1 clove garlic pressed
  • 1 T tomato paste
  • pinch hot pepper flakes or 1/4 t hot sauce
  • 1 t lemon zest
  • 8 oz. whole wheat udon noodles
  • 1/2 package 5-spice tofu sliced (plain tofu is fine, too)
  • 1 small onion cut into strips
  • 1 red bell pepper c


  • Mix all sauce ingredients in a small bowl and set aside.

    Cook the noodles in bliling water until tender. Drain.

    Meanwhile, heat the oil in the wok and pan-fry tofu until golden on both sides. Remove and set aside.

    Stif-fry onion adn bell pepper briefly. Add mushrooms and cook another minute or two. Return the tofu and add the sauce. Heat through.

    Serve on udon noodles.

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