A quick and flavorful vegan udon noodle dish featuring smoky tofu and crunchy cabbage, tossed in a savory soy-based sauce.
Ingredients: 200g udon noodles. 200g smoked tofu, sliced. 2 cups shredded cabbage. 2 tbsp soy sauce. 1 tbsp sesame oil. 1 tbsp rice vinegar. 1 tsp sriracha optional. 1 tbsp sesame seeds, for garnish. 2 green onions, sliced, for garnish.
Instructions: Follow the directions on the package to cook the udon noodles. After draining, set aside. Sesame oil should be heated over medium heat in a big pan. Add the smoked tofu slices and cook for about 5 minutes, or until lightly browned on both sides. Stir-fry the shredded cabbage in the pan for an additional three to four minutes, or until it begins to soften. Combine the rice vinegar, sriracha if using, and soy sauce in a small bowl. Cover the tofu and cabbage mixture with the sauce. Mix thoroughly to blend. When the udon noodles are cooked, add them to the pan and toss until the sauce coats everything evenly. Simmer for a further two to three minutes to let the flavors combine. Serve hot, with sliced green onions and sesame seeds as garnish.
Prep Time: 10 minutes
Cook Time: 15 minutes
Original Italian Pizza
