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Fried Noodles with Tofu and Vegetables

Want your family to fall in love with tofu? Try this main course and see what happens! 

3-4 thin slices fresh ginger, finely minced
1 red onion, thin half moon slices
soy sauce
6-7 button mushrooms, brushed free of dirt, thinly sliced
1 carrot, fine matchstick pieces
1 small bunch bok choy, rinsed well, thinly sliced on the diagonal
2-3 slices packaged baked tofu, cubed
2 teaspoons brown rice syrup
8 ounces whole wheat udon noodles
juice of 1/2 fresh lemon
2-3 sprigs fresh parsley, finely minced

Place a small amount of oil, ginger and onions in a deep skillet and turn heat to medium.
When the onions begin to sizzle, add a dash of soy sauce and saute for 1-2 minutes. Stir in mushrooms and saute until mushrooms release their juices, about 2 minutes. Stir in carrots, bok choy and a light seasoning of soy sauce. Stir in baked tofu and rice syrup and season with soy sauce to taste. Saute until bok choy is wilted and crisp-tender. 

While the vegetables are sauteing, bring a pot of water to a boil and cook the udon al dente, about 12 minutes. Drain and rinse well. 

Stir cooked noodles into sauteed tofu and vegetables, stir in lemon juice and transfer to a serving platter. Sprinkle with parsley and serve immediately. Makes 3-4 servings. 

Note: Vary the vegetables to your family's taste. You can leave out the tofu if necessary, but you lose the protein punch.


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