Chili Garlic Udon Noodles with Tofu

These chili garlic udon noodles with tofu are an easy vegan udon recipe made with chewy noodles, crispy tofu, and vegetables tossed in a savory, slightly spicy chili garlic sauce. It's a flavorful weeknight dinner that's ready in about 30 minutes!

I tested this recipe with both baked and pan-fried tofu, and both methods work well.

Baking is more hands-off, while pan-frying gets the tofu browned and crisp a little faster.

Thinly shaving the tofu also gives it more surface area to crisp and helps it mix throughout the noodles instead of overwhelming the dish.

Ingredient notes

Here are the main ingredients you'll need, plus a few notes and substitutions.

Extra-Firm Tofu: Use extra-firm tofu and press it well to remove excess moisture before shaving it into thin pieces.

Frozen Udon Noodles: I used frozen udon noodles, which have a thick, chewy texture that works especially well in this stir fry. Cook them according to the package directions, being careful not to overcook them since they'll finish in the sauce.

Cornstarch: A light coating helps the tofu brown and crisp whether you bake or pan-fry it.

Cabbage & Bok Choy: I use shredded cabbage and baby bok choy, but you can substitute other quick-cooking stir-fry vegetables.

Low-Sodium Soy Sauce: Using low-sodium soy sauce gives you more control over the saltiness of the sauce.

Dark Soy Sauce: Adds deeper color and a richer savory flavor than regular soy sauce. It's used alongside, not instead of, the low-sodium soy sauce.

Hoisin Sauce: Adds sweetness and savory depth to the chili garlic sauce.

Crunchy Chili Onion: I use Trader Joe's Crunchy Chili Onion, which adds heat, garlic, and savory flavor to the sauce. Other brands of chili crisp can work, but the spice level and flavor will vary.

How to Make This Recipe

Here's how to make these udon noodles with crispy baked tofu step-by-step.

Step 1: Press the tofu and shave it into thin pieces using a mandoline or sharp knife. Toss with the cornstarch and seasonings until evenly coated.

Step 2: Spread the tofu on a baking sheet being careful not to overlap.

Step 3: Bake at 400°F for 18-20 minutes, or until browned and crisp.

Step 4: While the tofu bakes, whisk together the sauce and cook the frozen udon according to the package directions.

Step 5: Chop and prepare the vegetables.

Step 6: Sauté the red onion and garlic until fragrant.

Step 7: Then add the cabbage, bok choy, and white parts of the green onions. Cook until softened but still slightly crisp.

Step 8: Pour in the sauce and cook briefly until it starts to thicken. Add the cooked udon and crispy tofu.

Step 9: Toss everything together and cook for another 1-2 minutes, just until the sauce coats the noodles and tofu. Remove from the heat and serve.

Serving

These udon noodles are filling enough to serve on their own, but you can pair them with a simple vegetable side like steamed edamame, cucumber salad, or roasted broccoli.

For toppings, try sliced green onions, sesame seeds, extra chili crisp, or a squeeze of lime.

Tips & Tricks

Don't use too much tofu. I found that using too much tofu overwhelmed the noodles and vegetables. About half a block gives you tofu throughout the dish without taking over.

Don't overcook the udon. Frozen udon only needs enough cooking to loosen the noodles. They'll continue cooking briefly when tossed with the vegetables and sauce.

Don't over-thicken the sauce. Let the sauce thicken slightly before adding the udon and tofu, then cook everything together for just a few more minutes. During testing, I found that the noodles and cornstarch-coated tofu absorb quite a bit of sauce, so reducing it too much beforehand can leave the finished dish dry.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Reheat in a pan over medium heat or in the microwave until warmed through. If the noodles have absorbed most of the sauce, add a small splash of water while reheating to loosen them.

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