ramyaramesh3007This 10-minute quick and easy stir fried udon with hoisin shredded tofu ‘duck’ is all you need for a delicious meal if you’re not in the mood to cook!
This udon stir fry is one of my go-to meals when I have no energy to cook but craving an easy and delicious meal. Shredding tofu is always one of my favourite ways to prepare tofu as it gives a nice and crisp texture when pan fried. When combined with these thick and chewy udon noodles, they make the perfect pair!
You might have heard of hoisin duck pancakes – Hoisin Duck is a popular dish that is incorporate a lot in Cantonese and Beijing-style cooking. It usually consists of tender duck meat, served with a sweet, savoury hoisin sauce. Hoisin sauce is usually vegan but it would be best to double check the ingredients. I use the one by Lee Kum Kee.
Hoisin sauce is a sweet, salty, and umami-rich condiment that is commonly used in Chinese cuisine. The sauce is made with fermented soybeans, garlic, vinegar, sugar, and spices. It’s often used to season duck, pork, and other roasted meats. But here, we’ll be using it to season and roast shredded TOFU!
Ingredients You Need
- extra firm tofu – drained of excess water
- fresh udon noodles – you can also use frozen if you can’t find fresh. For gluten free option, use flat rice noodles or thick rice vermicelli noodles instead
- condiments – vegan hoisin sauce, dark soy sauce, rice wine vinegar, toasted sesame oil
- aromatics – minced garlic, ginger, spring onions
- spices – ground 5-spice, white pepper, ground sichuan pepper
- garnish – toasted sesame seeds, julienned cucumbers, coriander
Gluten free substitutions: Use gluten free Hoisin Sauce. I use Lee Kum Kee. Substitute dark soy sauce with gluten free light soy sauce, tamari or coconut aminos. For the noodles, use flat rice noodles or thick rice vermicelli noodles instead.
Allium free substitutions: Omit minced garlic and substitute with a pinch of hing (asafoetida).
Equipment
- 1 grater
Ingredients
- 150 g extra firm tofu 1 block
- oil
- 2 servings fresh udon
- 3 tbsp hoisin sauce
- 2 tsp minced garlic
- 1 tsp minced ginger
- 2 spring onions white part only
- 1 tbsp dark soy sauce
- 1 tsp 5-spice
- 1 tbsp toasted sesame oil
- 1 tbsp rice wine vinegar
- 1/4 tsp white pepper
- 1/4 tsp sichuan pepper
Garnish
- toasted sesame seeds
- julienned cucumbers
- chopped coriander
Instructions
- Prepare your udon noodles according to package instructions. Let them soak in ice water to prevent any further cooking.
- Grate tofu and pan fry them in olive oil until crispy. Set them aside.
- To the same pan, add minced ginger, garlic, and saute. Add the white part of spring onions.
- Add 5-spice and saute for a minute. Add hoisin sauce, dark soy sauce, rice wine vinegar, sichuan pepper, white pepper and saute for a minute.
- Add back in your shredded tofu, a splash of water and continue cooking the tofu in the sauce. Add back in your udon noodles. Mix until well combined.
- Garnish with toasted sesame seeds, julienned cucumbers and chopped coriander. Enjoy!