Udon noodles are a popular Japanese noodle made from wheat flour, traditionally served hot in the winter and chilled in the summer. This dish features udon noodles sauteed with fresh vegetables and topped with teriyaki-infused tofu.
1 (12.3-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
2 tablespoons low-sodium teriyaki sauce
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon vegetable oil
2 teaspoons loose green tea or 2 green tea bags, opened
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
1 cup (2-inch) julienne-cut peeled daikon radish or jicama or radish
1 cup thinly sliced leek (about 1 large)
1/2 cup (2-inch) julienne-cut carrot
3 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 9 ounces uncooked)
How to Make It
Combine first 3 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 15 minutes. Remove tofu from bag, reserving marinade.
Heat oil in a large nonstick skillet over medium-high heat. Add tea; sauté 30 seconds. Add tofu, ginger, and garlic; sauté 2 minutes. Add daikon, leek, and carrot; sauté 1 minute. Add noodles and reserved marinade; cook 2 minutes or until thoroughly heated.
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This was really tasty! I was a little leery of the green tea, but it really added great flawory. Other than prepping the vegetables, this was a very quick weekday meal. I added a little sirachi for heat. I will definitely make this again.
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