Active Time: about 35 min.
Total Time: about 1 hr, 35 min.
Tofu and Marinade:
1 lb extra firm tofu, drained and cut into small cubes
1/3 C lite soy sauce
1 ½ Tbsp Sriracha, or to taste
2 Tbsp rice wine vinegar
freshly ground black pepper
2 Tbsp sesame oil
3 Tbsp sesame oil
½ C diced onion
3 garlic cloves, minced
1-inch piece ginger, peeled and finely grated
5 medium carrots, peeled and sliced diagonally into thin pieces
1 lb green beans, ends trimmed, cut into 2-inch pieces
1/2 C soy sauce
2 Tbsp Sriracha, or to taste
2 Tbsp mirin
1 clove garlic, minced
21 oz udon noodles (I used three of those 200g packages of Japanese-style udon)
sesame seeds, toasted
2 green onions, green parts chopped
Marinate tofu and fry:
Combine soy sauce, sriracha, rice wine vinegar, and pepper in a large shallow bowl. Add tofu and gently stir to coat. Let marinate for at 45 minutes to an hour.
Heat 2 tablespoons sesame oil 12-inch skillet over medium heat. Add tofu and fry, turning occasionally until tofu is well browned and crispy. Transfer tofu to a plate.
In the same skillet, heat 3 tablespoons sesame oil over medium-high heat. Add onion and cook until softened. Push the onions to the outer edges of the skillet, leaving an empty space in the center of the pan. Add the garlic and ginger and cook until fragrant (about a minute); incorporate the garlic and ginger mixture into the onions. Add the carrots and green beans and cook until they start to soften (6-8 minutes).
Meanwhile, boil a pot of water and cook udon according to package directions. Drain and set aside.
Finish stir fry:
Combine sauce ingredients in a bowl. Add tofu and noodles to stir fry, coat with sauce, and cook until tofu and sauce is warmed. Serve, garnished with toasted sesame seeds and green onions.