Experience the vibrant and multicultural flavors of Singaporean cuisine with this Tofu Udon Stir-Fry.
This dish is a beautiful fusion of rich spices and fresh ingredients, reflecting the diverse culinary heritage of the region. The combination of tender tofu, chewy udon noodles, and crisp vegetables, all tossed in a savory mix of oyster sauce, sambal oelek, and aromatic spices, creates a dish that’s both satisfying and full of character. The optional lemongrass adds a unique Southeast Asian twist, while the fresh lime juice and coriander leaves bring a refreshing finish.
Perfect for a quick yet flavorful meal, this Tofu Udon Stir-Fry is a celebration of the diverse influences that shape Singaporean cooking. Whether you’re enjoying it for a weeknight dinner or a special weekend treat, this dish offers a delightful balance of heat, sweetness, and umami that will transport your taste buds to the bustling streets of Southeast Asia. Embrace the rich culinary traditions of this multicultural region with every bite.
Ingredients
- 1 pack tofu (drained and cubed)
- 200 gram udon noodles (or similar noodles)
- 1 packet stir fry salad mix (eg: chopped carrots, cabbage, and bell peppers)
- 2 tablespoons oyster sauce
- 1 tablespoon sambal oelek (optional)
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1 tablespoon soy sauce
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 1 stalk lemongrass (optional, finely chopped)
- 2 tablespoons lime juice
- coriader leaves (optional, for garnish)
- 2 tablespoon vegetable oil (for frying)
Instructions
Prepare the noodles
- Cook the udon noodles according to the package instructions. Drain and set aside.
Prepare the tofu
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
- Add the cubed tofu and fry until golden brown on all sides. Remove the tofu from the pan and set aside.
Stir Fry the Veg
- In the same pan, add the remaining tablespoon of vegetable oil.
- Add the garlic, ginger, and lemongrass (if using), and stir-fry for about 1 minute until fragrant.
- Add the stir-fry salad mix and cook for 3-4 minutes until the vegetables are tender but still crisp.
Combine ingredients
- Return the tofu to the pan with the vegetables and add the cooked udon noodles to the pan.
Add sauces and complete
- In a small bowl, mix together the oyster sauce, sambal oelek, curry powder, turmeric powder, and soy sauce. Pour the sauce mixture over the tofu, vegetables, and noodles.
- Stir well to ensure everything is evenly coated with the sauce.
- Cook for another 2-3 minutes, stirring constantly, until the noodles are heated through and well mixed with the vegetables and tofu.
- Squeeze fresh lime juice over the stir-fry and optionally garnish with fresh coriander leaves. Serve hot.
Nutritional Information
- Per serving
- Energy: 250 kcal / 1045 kJ
- Fat: 12.53 g
- Protein: 12.85 g
- Carbs: 24.88 g
