Tofu Drunken Noodle

Drunken Noodles with Tofu! savoury, spicy udon noodles with a rainbow of colourful vegetables and tofu. A quick and addicting dinner! 

– 1 tablespoon sesame oil – ¼ cup soy sauce – 1 tablespoon fish sauce – 1 tablespoon brown sugar – 1 tablespoon honey – 1 tablespoon sriracha sauce – 1 tablespoon dark soy sauce – 2 tablespoons oyster sauce – 3 cloves garlic  – ½ cup water



Combine all the sauce ingredients in a small bowl and whisk to combine. pictures of the steps involved in making the sauce for the tofu drunken noodles.

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After adding the tofu, cook it for three to five minutes, or until it is browned on all sides. This may need to be done in batches. 

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Next, add the bell pepper and mushroom, and continue to sauté, stirring periodically, until the pepper starts to soften and the mushrooms start to brown slightly. 

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Detailed shots of the process used to make drunken tofu noodles. Add the snap peas, baby corn, and broccoli last. Add all the ingredients and cook for an additional five minutes.

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Pour the sauce over the cooked udon noodles in the skillet. After cooking for two to three minutes, toss and turn off the heat. After adding some green onions, serve.

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