Udon Noodles with Sweet Sesame Ginger Sauce

By GuidingVegan

Ingredients

• 12 ounces extra firm tofu, cut into 1/4" triangles
• 2 tbsp canola oil
• 1 large carrot, cut into matchsticks
• 1 red bell pepper, sliced thin
• 1/2 cup frozen edamame
• 8 ounces udon noodles
• 2 large handful of spinach
• 1 tsp olive oil
• 2 garlic cloves, minced
• 2 tsp fresh ginger root
• 3 tbsp soy sauce
• 2 tbsp agave nectar
• 2 tsp sesame seeds
• 2 green onions, chopped
• sesame seeds
• Sriracha or other hot sauce

Details

Servings 4
Adapted from mydarlingvegan.com

Preparation

Step 1

Heat up a large pot of water and cook udon noodles according to the package's directions. Once cooked, strain and set aside.

Heat a cast iron skilled over medium heat. Add cooking oil and continue to heat for another minute. Add the tofu (it should sizzle when it hits the pan) and cook on both sides until brown, 4-5 minutes per side. Place the tofu on a paper towel to soak up excess oil.

In the same skillet saute the carrots and bell peppers until soft, about 5 minutes. Add the edamame and stir to combine. Add noodles and tofu and stir fry for about 7 more minutes, stirring occasionally.

Meanwhile whisk together all the ingredients for the sauce. Add sauce to the noodles, along with the spinach. Remove from heat and cover until the spinach is wilted.

Top with green onions, sesame seeds, and hot sauce and serve.