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.

Ying Chang Compestine
Source: EatingWell Magazine, July/August 2007


Ingredient Checklist


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.

  • 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.


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.

Reviews (2)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was a great recipe--I've never made anything with green tea but this was delicious. I used teriyaki baked tofu. Melissa St. Louis MO Read More
Rating: 5 stars
This is a good recipe but needs more seasoning than indicated I followed the measurements exactly and found it bland. I will make it again but add more vegetables and more seasoning. Sandra Marquette MI Read More
Rating: 4 stars
Needs a bit more... Made this with soba noodles and the buckwheat flavor really added to the dish. This dish needed a bit more something--so the second time I made it I added a tablespoon of fish sauce and that did the trick. Also added some broccoli crowns which helped bulk up the dish and bring green to the vegetable rainbow we try to eat each day. Pros: Unusual and tastey Cons: Needs more seasoning and some green veg Read More
Rating: 5 stars
I made this with regular firm tofu and just cut open a green tea bag as i could not find any loose leaf tea. It still turned out great. The only thing i added was a drizzle of soy sauce when serving. Delicious! Melissa NB Canada Read More