Drunken Udon Noodles with Tofu
and broccolini / mushrooms
This version of the Thai take-out favorite uses dried Udon noodles, which are easier to find than fresh rice noodles and includes a rich sweet and savory sauce. This meal was last featured in 2019.
- Garlic - 2 cloves, chopped
- Ginger (opt) - 2 tsp, grated
- Brown sugar - 2 Tbsp
- Soy sauce, low-sodium - 4 Tbsp
- Water - 2 Tbsp + 1 Tbsp
- Vinegar, rice - 2 tsp
- Sriracha (opt) - 1/2 tsp
- Cornstarch - 2 tsp
- Tofu, extra-firm - 16 oz, 1/2" / 1.3 cm cubes (vacuum-packed preferable)
- Broccolini - 1 bunch, finely chopped
- Mushrooms, any brown - 8 oz, sliced (look for pre-sliced)
- Udon noodles, dried - 6 oz (sub dried spaghetti or linguine)
- Eggs - 2, whisked
- Oil, cooking - 1 Tbsp + 1 Tbsp
Broccolini - Chop broccolini. (Can be done up to 5 days ahead)
Make sauce - Chop garlic. Grate ginger. Combine garlic, ginger, sugar, soy sauce, first portion of water, vinegar, and Sriracha. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)
Noodles - Cook noodles according to package directions, being careful not to overcook. Drain and cool completely. (If prepping ahead, toss noodles with some cooking oil to help prevent sticking.) (Can be done 1 day ahead)
Eggs - Whisk eggs.
Make slurry - Combine second portion of water and cornstarch.
Heat a wok with first part of oil over medium-high heat. Add tofu and let cook, without stirring, until golden brown on one side. Once one side is golden brown, flip tofu every couple minutes until evenly golden brown, cooking tofu for about 8 minutes total. Move tofu to one side of the pan and pour eggs into the other side. Scramble eggs until just set. Set tofu and eggs aside and return wok to heat.
Add second part of oil and then broccolini and mushrooms to heated wok. Saute until vegetables are tender, 3 to 5 minutes.
Pour sauce into wok, scraping up any browned bits on the bottom of the pan. Bring sauce to a simmer.
Give cornstarch slurry a stir and add it to sauce. Simmer until sauce starts to thicken slightly, ~1 minute.
Add tofu, eggs, and noodles back to pan and toss everything to combine.
Serve noodles with some extra Sriracha on the side. Enjoy!
This came together pretty quickly and was very tasty. I used regular broccoli, omitted the mushrooms, and used 1/2 fish sauce, 1/2 hoisin sauce in place of the oyster sauce. My hubby like it so it's a win.1 Helpful
SO GOOD. I subbed chopped sugar snap peas for broccolini, increased the sauce ingredients by 50% (I think it would have been a little dry otherwise), but otherwise followed the recipe exactly. Everyone in my family liked it, even the kids! My husband doesn't lick plates clean, but if he did, he definitely would have. A keeper and repeat for sure!0 Helpful
Yummy! Added more sriracha as I usually do. The tofu I got wasn't as firm so it didn't really brown as much but that didn't take away from the dish. Another one to add to the rotation!0 Helpful
Made this for a dinner party, and it was a huge hit!0 Helpful
This was really good although didn’t seem to make enough sauce to coat the noodles well. Would make extra next time0 Helpful
I liked the flavor of the sauce, but I'm the one who ended up eating most of this meal0 Helpful
The family really enjoyed this. It was pretty easy too. It came together quickly.0 Helpful