Crispy Mongolian Tofu and Veggies with Udon
Vegetarian
15 to 30 Minutes
Sesame
Soy
Wheat
15 minutes
2 Servings per kit
Overview
Non-gmo tofu is pan fried to crispy goodness than tossed with house-made Mongolian sauce, and mounds of fresh seasonal veg. Served over fresh Udon noodles glazed with a citrusy orange sauce. Light, delicious, and perfect for meatless Monday, or any day of the week!
Cooking instructions
- Cut the tofu into 1/2-inch pieces. In a medium bowl, mix the tofu with the sesame cornstarch to coat all sides. Wash and cut the broccoli florets into 1/2-inch pieces to be used in Step 3.
- Place 2 tablespoons of high-heat oil (peanut, canola, sunflower, or avocado oil recommended) in the medium sauté pan and place on medium-high heat. Preheat the pan for 3 minutes, then carefully add the tofu in a single layer. Cook for 2-3 minutes (don't stir) to brown the bottom, then flip over and cook the other side until browned and crisp. Reduce the heat to medium, then pour in the Mongolian sauce. Stir to glaze the tofu, then remove from the burner.
- While the tofu is cooking, place the large sauté pan on medium-high heat with 1 tablespoon of oil. Preheat for 3 minutes, then add the cut broccoli, edamame, and carrots. Sauté for 4-5 minutes to brown and soften the vegetables, then add the udon and orange stir-fry sauce (#1). Heat for 2-3 minutes more, or until the sauce and noodles are hot. Turn off all heating elements.
- Divide the udon vegetables between two shallow bowls or plates. Top with the Mongolian tofu and sauce. Enjoy!