Rating: 4.75 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Perfect for a hot summer's night, baked tofu, bell peppers and scallions are stir-fried with udon noodles in this quick and easy dish.

Source: EatingWell Magazine, July/August 2007

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cook noodles according to the package directions. Drain and rinse with cold water to prevent sticking. Set aside.

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  • Heat a wok over medium heat. Add oil and swirl to coat. Add tea leaves (if using), ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add tofu and cook, stirring, for 2 minutes. Add red and yellow bell peppers and cook, stirring, until the peppers soften, 1 to 2 minutes.

  • Stir in the noodles, scallions, soy sauce and vinegar. Cook, stirring occasionally, until the noodles are heated through, about 2 minutes. Stir in sesame oil and pepper. Toss to combine. Serve warm or cold.

Tips

Precooked “baked tofu” is firmer than water-packed tofu and comes in a wide variety of flavors. We prefer flavors like “teriyaki,” “Thai” and “savory” in this recipe. You might also like flavored baked tofu on a sandwich or in a stir-fry.

Nutrition Facts

421 calories; protein 22.4g; carbohydrates 47g; dietary fiber 5.2g; sugars 2.6g; fat 15.9g; saturated fat 1.7g; vitamin a iu 2019IU; vitamin c 60.8mg; folate 23mcg; calcium 73.2mg; iron 4.1mg; magnesium 48.5mg; potassium 263.3mg; sodium 593mg; thiamin 0.3mg.

2 1/2 starch, 1 vegetable, 2 medium fat meat, 1 fat

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