Delicious Udon Noodle Stir Fry made with crispy tofu, broccoli, peppers, and carrots. It’s covered in a sweet ginger sauce for a hearty vegan and gluten-free meal that the whole family will love.
Originally published 9/24/2014. Last updated on 5/06/2020
As a vegan, we end up eating a lot of tofu stir fry meals at my house. Currently, our three go-to meals are tacos, Mediterranean bowls, and stir fry. While I love tacos (they may be my favorite food ever) and anything Mediterranean, stir fry is probably my favorite go-to meal these days.
I’m glad you asked!
Why I Love Vegan Stir Fry
- They are easy to make. Most stir-fries can be made in under 30 minutes with just a handful of ingredients
- They are wildly versatile. Vegetables, sauces, and proteins can be swapped out to make a different meal every time.
- Stir fries are good for you. They are typically packed with veggies, protein, and healthy fats and are easily made vegan and gluten-free
- They are a meal even the most novice of cooks can master and make 100% delicious!
Because of their versatility, stir fries end up being a great way to use up leftover vegetables at the end of the week. Add a new sauce, and you’ve got a new and exciting meal every time.
This Udon Noodle Stir Fry is an early recipe, one I created back in 2014, but variations of it continue to be in our weekly rotation.
I love it and I think you will too. Let’s take a closer look.
Recommended Ingredients & Equipment
You’re going to love this stir fry. It’s pan-fried tofu with sautéed vegetables and freshly cooked udon noodles tossed together in a sweet and savory ginger sauce. Better yet, the ingredients in this recipe are highly versatile.
Ingredients & Substitutions
- Extra Firm Tofu – Look for high-protein extra-firm tofu. This particular tofu does not need to be pressed. If you can only find water-packed tofu, make sure to thoroughly press out the water with a tofu press. Softer tofu will crumble and not give you the same chewy texture. If you don’t like tofu, try this recipe with tempeh or soy curls instead.
- Udon Noodles – There are a variety of udon noodles. You can either buy them dry (like pasta) or fresh, which you’ll find in the refrigerated section of large grocery stores and Asian markets. While fresh udon noodles can be hard to find, I definitely recommend trying this recipe with them if you get the chance. You can also use rice noodles, rice, or quinoa.
- Toasted Sesame Oil – I love the added flavor of sesame oil but any high-heat oil will work. Peanut or coconut oil would be the best alternatives.
- Vegetables – My go-to vegetables for this recipe are carrots, broccoli, and bell pepper. Mushrooms, edamame, and zucchini all make great alternatives/additions.
- Soy Sauce – Use Tamari for a gluten-free option.
- Agave Nectar – You could also use equal amounts of maple syrup or coconut sugar.
- Sesame Seeds
Variations: This tofu stir fry is also delicious with my Thai Peanut Sauce.
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Tofu Stir Fry
Step One – Cook the Noodles
There are a variety of udon noodles. If you are using fresh, follow the directions on the back of the package for cooking. Dry udon noodles are cooked like pasta. To do this, heat up a large pot of water and cook the udon noodles until they are al dente. Strain the noodles through a colander and set aside.
Step Two – Sauté the Tofu
Add oil to a large skillet placed over medium heat. Once the oil is hot, 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.
Step Three – Sauté the Vegetables
In the same skillet, heat an additional tablespoon of oil. Add the carrots, broccoli, and bell peppers and sauté for 5 minutes, until the vegetables are tender and reduced in size by about 50%.
Step Four – Make the Sauce
While the vegetables are cooking, whisk together all the ingredients for the sauce.
Step Five – Toss it all together
Add the noodles, spinach, and sauce to the sautéed vegetables and stir together. Remove the stir fry from heat and cover until the spinach is wilted.
Serve onto four plates. Top with green onions and sesame seeds and serve.
Serving and Storing
Serve this stir fry immediately with sesame seeds and green onions.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
Frequently Asked Questions
Is this recipe gluten-free?
As this udon noodle stir fry is written, this recipe is not gluten-free. Udon noodles and soy sauce both contain gluten.
For a gluten-free option, you can easily swap out the soy sauce for Tamari and consider using brown rice noodles or rice in place of udon noodles. For a grain-free option, consider swapping out the noodles with cauliflower rice.
What kind of tofu should I use?
For this recipe, high quality, extra firm tofu is a must. Look for tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm or Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed.
If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board. Press the tofu for at least 1 hour.
More Vegan Stir Fry Recipes
- Broccoli Pepper Stir Fry with Peanut Sauce
- 20-Minute Kung Pao Tofu
- Korean BBQ Bowls
- Crispy Tofu with Peanut Sauce
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
Delicious Udon Noodle Stir Fry made with crispy tofu, broccoli, peppers, and carrots. It's covered in a sweet ginger sauce for a hearty vegan and gluten-free meal that the whole family will love.
Keyword: Udon Noodle Stir Fry
Servings: 4 servings
Calories: 358 kcal
Author: Sarah McMinn
- 2 green onions, chopped
- sesame seeds
Heat up a large pot of water and cook the udon noodles according to the package's directions. Once cooked, strain and set aside.
Heat a large skillet or wok 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, sauté the carrots, bell peppers, and broccoli until cooked all the way through, about 5 minutes. Add the 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 stir fry and stir together. Once the noodles are fully coated, remove from heat and serve.
Top with green onions and sesame seeds and serve.
Serving and Storing - Serve this stir fry immediately with sesame seeds and green onions. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
- Try this recipe with my Thai Peanut Sauce.
- For a gluten-free option, swap out the soy sauce for Tamari and use brown rice noodles in place of udon noodles. For a grain-free option, consider swapping out the noodles with cauliflower rice.
- Feel free to swap out different vegetables. I often add edamame, kale, and/or spinach. Also consider using tempeh in place of tofu.