Udon Noodle Stir Fry with Tofu Knots

Tender cabbage, sautéed mushrooms, and seasoned tofu knots accompany stir fried udon noodles for this dish. Topped with green onion and sesame seeds.

Overview

For those unfamiliar with tofu knots, also known as bean curd knots, they are made from the top layer of tofu during the manufacturing process. It is tied into knots and dried but you can also find dried sheets.

Since they are dried this means they are shelf stable, similar to pasta. This is the brand of tofu knots that I use for this recipe and you get multiple meals out of one bag.

To cook with tofu knots there is a simple rehydration process that we will discuss in more depth later in this post. Once they are rehydrated they can be cooked the same way you would cook seitan, tofu, or tempeh.

Tofu knots are made from tofu so they have the same magical flavor absorbing properties. Where they differ is the texture. Tofu knots are much chewier right out of the packaging.

Cooking Notes

Since tofu knots are dried they will need to be rehydrated before we can cook with them for this recipe. Measure roughly two cups of dried tofu knots. Then fill a medium bowl with water and soak the tofu knots 30 – 45 minutes before cooking.

For this recipe I used a food processor to shred the carrots. But you can use a hand grater instead if you prefer. If you end up with extra shredded carrots they are easy to put to use. Add them to salads, soups, or pasta dishes to name a few.

The food processor was a lot of fun and I could have used it to prep the rest of the veggies. However, I was recently gifted an awesome new knife and wanted to give it a go. I used it to slice and dice the remaining veggies used for this dish.

To make the marinade add a half cup of water to a two cup microwave safe measuring cup. Microwave for 30 seconds to one minute. The heated water will help the remaining ingredients dissolve much easier. Add all the marinade ingredients and stir until everything is combined.

Use a strainer to remove the water from the tofu knots. Place the rehydrated tofu knots back in the bowl and then add the marinade. Use a silicone spatula to fold the tofu knots to evenly coat them in the marinade.

Make the noodle sauce by adding the ingredients to a two cup measuring cup or small bowl. Use a spoon or small spatula to mix everything together. Set the sauce off to the side for now.

Bring skillet up to medium heat. Add a tablespoon of olive oil and then add the tofu knots with marinade. Use a silicone spatula to stir and fold the tofu knots periodically to keep them from sticking to the pan.

Heat the water for the udon noodles in a small sauce pan. Cook them based on the instructions on the packaging.

When the tofu knots start to brown add some olive oil along with the chopped onion and garlic. Sauté until the onion and garlic start to turn translucent.

Add the mushrooms and cook until they start to brown. Then add a few pieces of the cabbage leaves and the shredded carrot. Continue to cook until the cabbage leaves are soft. To help the cabbage soften, place the lid on the skillet in between stirring the mixture.

Finally, add the noodles, noodle sauce, and green onion tops. Stir until all ingredients are incorporated. Continue to cook until the green onion tops start to wilt.

To serve scoop a portion of the stir fry mixture into a serving bowl. Top with chopped green onions and sesame seeds. If you want to add some heat to the dish you can garnish with sriracha.

Substitutions and Variations

Veggies – stir fries are great for using up any leftover vegetables that are on hand.

Tofu Knots – these can be ordered online. I usually get them from amazon. That being said you can definitely use tofu, tempeh, or seitan in place of tofu knots for this meal.

Toppings – feel free to experiment with different topping options such as: sriracha, peanuts, cashews, extra soy sauce, kimchi, or dried seaweed.

Storage

Place the leftovers in your storage container of choice. I usually reach for these glass Pyrex containers. Store the leftovers in the refrigerator. They should keep nicely for several days before the freshness starts to taper off.

If you like this recipe be sure to checkout our other recipes below:

• Coconut Curry Tofu Knots
• Tofu Knots and Sweet Potato Quinoa Bowl
• Yellow Curry Tofu Knots with Spinach and Veggies
• Sticky Orange Tofu Knots with Veggies
• Tofu Knots with Kale and Bell Pepper