Tofu Drunken Noodles

• Produce

  • 1/2 cup Baby corn
  • 1 cup Bean sprouts
  • 2 cups Broccoli florets
  • 3 cloves Garlic
  • 2 Green onions
  • 1/2 cup Mushrooms
  • 1 Onion, small
  • 1 Red bell pepper
  • 1/2 cup Snap peas

• Refrigerated

  • 12 oz Tofu, firm

• Condiments

  • 1 tbsp Fish sauce
  • 1 tbsp Honey
  • 1/4 cup Soy sauce, low sodium
  • 1 tbsp Sriracha sauce

• Pasta & Grains

  • 3 cups Japanese udon noodles, cooked

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tbsp Sesame oil

• Liquids

  • 1/4 cup Water

Found on jocooks.com

Description

Ingredients

• 1 tbsp sesame oil
• ¼ cup low sodium soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp sriracha sauce
• ¼ cup water
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 3 to 4 cups cooked Japanese Udon noodles
• 12 oz (350 g) firm tofu, chopped into small 1 inch pieces (substitute with chicken, shrimp, beef, or pork)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• ½ cup baby corn
• 2 cups broccoli florets
• ½ cup mushrooms, sliced
• ½ cup snap peas
• 2 green onions, chopped
• 1 cup bean sprouts
• freshly ground pepper

Directions

• In a small bowl whisk all the sauce ingredients together.
• In a large skillet or a wok heat the olive oil and the sesame oil. Add the garlic and chopped onion to the skillet and cook for about a minute or just until the garlic starts to smell.
• To the skillet add the tofu, bell pepper and mushroom and continue sauteing until the tofu begins to brown, stirring occasionally.
• Add broccoli, baby corn and snap peas and continue cooking for a couple minutes, just until the broccoli cooks a bit.
• Add the cooked udon noodles to the skillet and pour sauce over the noodles. Toss and remove from heat. Add bean sprouts, freshly ground pepper and green onions.