Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Sponsored Post for De La Rosa Foods
Yield: 4 servings | Prep time: 10 minutes |
Cook time: 20 minutes | Total time: 30 minutes
You all know how much I love high-quality ingredients and small sustainable brands. So when De La Rosa Foods reached out and offered to send me some 100% pure cold-pressed avocado oil and organic white balsamic vinegar, I couldn’t say no!
The avocado oil was perfect for making my favorite stir-fry, since it requires cooking food at high temperatures. The oil has a smoke point of 520°F so I know it won’t break down, burn, or release free radicals into my food.
They also use biodegradable cornstarch peanuts & other eco-friendly products for shipping! They care for the environment and do everything they can to keep it clean.
Use the code “15VEGANVIBES” for 15% off your first De La Rosa Foods order!
1 package (14-16 oz) of udon noodles
4 tbsp De La Rosa avocado oil
½ small white onion
1 head of broccoli
2 garlic cloves
2 large handfuls of fried tofu puffs (or regular firm tofu)
½ cup of dark soy sauce
1 tbsp sesame oil
1 tbsp chili paste
1 tsp ginger powder
Salt & pepper to taste
Cook your udon noodles according to the directions on the package. Set aside.
Combine the sauce ingredients in a small bowl: soy sauce, sesame oil, chili paste, ginger, salt, and pepper. Set aside.
Prep your veggies by chopping the onion, broccoli, and garlic.
Heat a frying pan over medium heat, and add in the avocado oil.
Add the onion to the frying pan, and cook for 3-4 minutes.
Add in the broccoli and cook for another 3-4 minutes.
Add in the garlic and tofu puffs, stir, and cook for 5 minutes or until the tofu puffs are warmed through.
Once all your veggies are nice and tender, increase the heat to high.
Add the udon noodles to the pan and quickly mix to incorporate them with the veggies.
Pour the sauce over the noodles and veggies.
Cook for 2-3 minutes, stirring frequently, until everything is coated in the sauce and the noodles become a dark brown color.
Remove from heat and serve immediately.
Optional: sprinkle some fresh cilantro or basil leaves on top.
Tips and Tricks:
The trick to this stir fry is using really high heat at the end for a short period of time. This flash-fries the noodles and helps bring all the flavors together. Using a wok would be ideal, but a regular frying pan works just fine.
Fried tofu puffs can usually be found at any specialty food store or Asian market. If you can't find them, you can use regular tofu instead. Just press your tofu, slice into cubes, and marinate it in a little soy sauce. Then add to the pan along with the garlic and follow the rest of the instructions above. You can also choose to fry the tofu as well. Follow the directions in this blog post to fry the tofu, then add it to the stir fry along with the udon noodles.
If you don't have chili paste, you can substitute for 2 tsp sriracha.
Store any leftovers in an air-tight container for up to 3 days.
Nutrition & Servings: (calculated by MyFitnessPal)
Total Fat: 23g
^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.