Healthy Stir-Fry with Udon Noodles, Leaf Spinach, and Crispy Sesame Tofu

Step 1:

In a pot, bring water to a boil for the udon noodles. Cut tofu into ¾" cubes. Finely dice long pepper. Peel and finely dice ginger. Set cilantro leaves aside for garnishing and coarsely chop the remaining cilantro including stems. Peel and finely dice garlic.

Step 2:

In a bowl, mix long pepper with soy sauce, ginger, honey, garlic, sesame oil, 5 tbsp. water, and white wine vinegar. Season with 2 tsp. sugar and salt.

Step 3:

Add udon noodles and salt to the boiling water and cook for 4 minutes until al dente.

Step 4:

Drain cooked udon noodles, rinse in cold water, and mix with 1 tbsp. oil.

Step 5:

In a pan, heat 2 tbsp. oil and fry tofu cubes at a high heat for about 8 minutes until golden brown on all sides. Season with salt. Then, remove pan from heat.

Step 6:

Add 3 tbsp. of the honey-pepper marinade to the pan, turning tofu cubes in it for 30 seconds. Then remove from pan, add into a bowl with the sesame seeds, and mix well.

Step 7:

In the same pan, heat another 1 tbsp. oil and sauté udon noodles for 1 minute at high heat. Then, add remaining marinade and fry for another 30 seconds.

Step 8:

Remove pan from heat and add baby spinach, chopped cilantro and bean sprouts. Mix well.

Step 9:

Arrange honey stir-fry in a bowl and garnish with crunchy sesame tofu and cilantro tips.