Singaporean Tofu Udon Stir-Fry
Experience the vibrant and multicultural flavors of Singaporean cuisine with this Tofu Udon Stir-Fry. This dish is a beautiful fusion of rich spices and fresh...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pack tofu drained and cubed
- 200 gram udon noodles or similar noodles
- 1 packet stir fry salad mix eg: chopped carrots, cabbage, and bell peppers
- 2 tablespoons oyster sauce
- 1 tablespoon sambal oelek optional
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 stalk lemongrass optional, finely chopped
- 2 tablespoons lime juice
- coriader leaves optional, for garnish
- 2 tablespoon vegetable oil for frying
Instructions
- 1
Prepare the noodles
- 2
Cook the udon noodles according to the package instructions. Drain and set aside.
- 3
Prepare the tofu
- 4
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
- 5
Add the cubed tofu and fry until golden brown on all sides. Remove the tofu from the pan and set aside.
- 6
Stir Fry the Veg
- 7
In the same pan, add the remaining tablespoon of vegetable oil.
- 8
Add the garlic, ginger, and lemongrass (if using), and stir-fry for about 1 minute until fragrant.
- 9
Add the stir-fry salad mix and cook for 3-4 minutes until the vegetables are tender but still crisp.
- 10
Combine ingredients
- 11
Return the tofu to the pan with the vegetables and add the cooked udon noodles to the pan.
- 12
Add sauces and complete
- 13
In a small bowl, mix together the oyster sauce, sambal oelek, curry powder, turmeric powder, and soy sauce. Pour the sauce mixture over the tofu, vegetables, and noodles.
- 14
Stir well to ensure everything is evenly coated with the sauce.
- 15
Cook for another 2-3 minutes, stirring constantly, until the noodles are heated through and well mixed with the vegetables and tofu.
- 16
Squeeze fresh lime juice over the stir-fry and optionally garnish with fresh coriander leaves. Serve hot.