Tofu Drunken Noodles

Ingredients

Sauce

• 1 tablespoon sesame oil
• ¼ cup soy sauce (low sodium )
• 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 (minced)
• ½ cup water

Stir Fry

• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 21 ounces udon noodles (cooked (3 packages, 7 oz package))
• 12 ounces firm tofu (chopped into small 1 inch pieces (substitute with chicken, shrimp, beef, or pork))
• 1 small onion (sliced)
• 1 medium red bell pepper (thinly sliced)
• ½ cup baby corn
• 2 cups broccoli florets
• 1 cup mushrooms (sliced)
• ½ cup snap peas
• 2 green onions (chopped)

Instructions 

• Make the sauce: In a small bowl whisk all the sauce ingredients together.
• Cook the tofu: To a large skillet or wok add the olive oil and sesame oil and heat over medium-high heat. Add the tofu and cook until browned on all sides, should take about 3 to 5 minutes. You might need to do this in batches.
• Cook veggies: Add the onion to the skillet and cook until the onion begins to soften a bit, another 2 to 3 minutes. Next, bell pepper and mushroom and continue sautéing the pepper starts to soften and mushrooms begin to brown a bit, stirring occasionally.
• Finally, add the broccoli, baby corn and snap peas. Toss everything together and cook for another 5 minutes.
• Finish and Serve: Add the cooked udon noodles to the skillet and pour in the sauce. Toss and cook for 2 to 3 minutes then remove from heat. Sprinkle with green onions and serve.