Udon Stir-Fry with Tofu & Bok Choy

Name: Udon Stir-Fry with Tofu & Bok Choy
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Cuisine: Asian
Ingredients: 200 g Udon noodles; 150 g Firm tofu; 150 g Bok choy; 50 g Carrot; 15 g Soy sauce; 8 g Sesame oil; 6 g Garlic; 5 g Ginger

Asian-style vegan lunch — chewy udon noodles tossed with pan-seared tofu, bok choy and a sesame-soy sauce.

LunchAsianVeganMediumNutri-Score B–E

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Prep: 10 min
Cook: 12 min
Serves: 1 person

Nutrition per serving

500kcal per serving

Protein24 g

Carbs67 g

Fat17 g

Fiber7 g · 25% of 28 g daily

Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.

Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.

Ingredients (8)

Udon noodles200 g
Firm tofu150 g
Bok choy150 g
Carrot50 g
Soy sauce15 g
Sesame oil8 g
Garlic2 cloves · 6 g
Ginger5 g

Method

1
Heat half the sesame oil in a wok over high heat; sear the tofu until golden on all sides, ~5 minutes. Remove.
2
Add the remaining sesame oil, garlic and ginger; stir 20 seconds.
3
Add the carrot and bok choy; stir-fry 3 minutes until just tender.
4
Toss in the udon, soy sauce and a splash of water; cook 1 minute more.
5
Return the tofu, toss to coat, and serve.