Step by step
Directions
Cook the noodles
Pat the drained tofu thoroughly dry with clean towels, then cut into ¾-inch cubes. Loosen all the ready-cooked udon in hot water according to its package directions, usually 1–2 minutes, and drain well. This recipe uses cooked noodle weight, not 24 oz dry noodles.
Mix the sauce
Whisk all the soy sauce and sesame oil with the ¼ cup sauce water. Keep the ginger and garlic aside for the stir-fry.
Sear the tofu
Heat 1 tablespoon olive oil in a large nonstick skillet or wok over medium-high heat. Add all the tofu in one layer and cook for 6–8 minutes, turning occasionally, until lightly browned. Transfer to a plate.
Add the snap peas
Heat the remaining 1 tablespoon olive oil in the same pan. Add all the snap peas and stir-fry for 3–4 minutes until crisp-tender. Add all the ginger and garlic and stir for 30 seconds.
Toss and serve
Return all the tofu to the pan and add all the drained udon and sauce. Toss gently for 1–2 minutes until hot and evenly coated. Divide the entire mixture among four bowls and serve.
