Tofu Drunken Noodles

This quick vegan Thai dish is dressed with a deliciously savory sauce and tossed with crispy tofu. It's also easy to pull together for a weeknight meal and versatile enough to make everyone happy!

• Use whatever protein you prefer; we always love an excuse to use tofu.

• Throw in whatever veggies you have on hand, adding more nutrients AND fighting food waste!

• Adjust the spice level to your preference.

• Get fancy with garnishes like fresh basil or mint, sliced green onion, chopped cashews, or toasted sesame seeds to name a few!

Bon Appetit!

Ingredients:

Sauce -

• 1 Tbsp sesame oil

• 1/4 cup low sodium soy sauce

• 2 tsp fish sauce

• 1 Tbsp brown sugar

• 1 Tbsp Hoisin sauce

• 1 Tbsp sriracha sauce (optional)

• 3 cloves garlic minced

• 1 Tbsp fresh ginger, grated

• 3/4 cup water

Stir Fry -

• 1 package udon noodles (~9.5 ounces uncooked)

• 12 ounce extra firm tofu, drained, and cut how you prefer. We went with triangles, but could also do 1 inch cubes.

• ~1/2 cup cornstarch

• salt, to taste

• 2 Tbsp Extra Virgin Olive Oil

• 1 Tbsp sesame oil

• 1 cup shitake mushrooms, sliced

• 2 cups small broccoli florets

• 1 zucchini, cut into half moons

• Optional toppings: sesame seeds, Sambal Oelek, thinly sliced green onions, chopped cashews

Directions:

• Make noodles: according to package directions.

• Make sauce: by simply whisking all the sauce ingredients together and set aside.

• Make tofu: Take pieces of tofu, sprinkle both sides with salt, dredge both sides in corn starch and tap off excess. Heat a large skillet on medium high heat, then add EVOO. Once it shimmers, add tofu in batches and cook until browned on all sides. Heat oven to about 170 degrees F and throw tofu in there on a baking sheet to keep warm while making the veggies.

• Make veggies: In the same skillet, add sesame oil and then mushrooms and broccoli until they begin to soften, stirring occasionally. You can throw a little noodle water in there and put a lid on it if you prefer your broccoli a little softer (my kids do). After about 5 minutes, add zucchini and cook until al dente.

• Finish and Serve: Add cooked noodles to skillet and pour in sauce. Toss and then remove from heat. Top with tofu, sprinkle with toppings of choice (we used toasted sesame seeds and Dad got the Sambal Oelek), and serve.

Thanks, Jo Cooks for the recipe inspo!