Stir Fried Udon with Miso Crispy Tofu & Veggies
Savour the perfect balance of flavours with this Stir-Fried Udon with Miso Crispy Tofu and Veggies – chewy noodles, golden pan-fried tofu, and colourful veggies
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Wok
- Skillet
- Saucepan
- Stove
- Colander
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Measuring spoon
- Wooden spoon
- Paper towel
- Plate
Ingredients
- 2 bundles Hakubaku Organic Udon noodles
- 100g Shimeji mushrooms
- 12 pcs snow peas, blanched
- 60g red capsicum, cut into thick strips
- 1 tbsp minced garlic
- 2 tbsp oil for sautéing
- 380g firm tofu
- 2 tbsp corn flour
- ¼ tsp white pepper
- ¼ tsp salt
- 2 tbsp oil for frying
- 45g white miso paste
- 3 tbsp water
- ¾ tbsp sugar
- 1 tsp sesame oil
- Toasted sesame seeds
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