by Lekiu Distributors Ltd.

Tofu, Chili and Udon Noodle Stir Fry

Tofu, Chili and Udon Noodle Stir Fry

  • Stir Fry, Marinade 炒


1 packfirm Tofu (drained and cubed)
2cloves garlic (crushed)
1small bird’s eye chili (sliced thin)
1 pack ofHakubaku Organic Udon (cooked)
3 tbspcooking oil
60 gbrown onion (sliced)
600 gcabbage (shredded)
130 gbean sprouts
4spring onions (cross cut)


1. Drain the tofu and cut into neat 1 cm dice. Place into a bowl with the soy, garlic and chili and allow to marinade for 10 minutes. Strain out from the marinade and brown in a hot wok with the cooking oil. Carefully remove and set aside.
2. Add the onions into the hot wok and cook for 20 seconds. Then add in the cabbage and bean sprouts. Toss well and add in the sesame oil, noodles and the left over marinade.
3. Add in the sliced spring onions and tofu toss well and serve.

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