Stir fry is my go-to to use up vegetables in my fridge. The exact vegetables don't matter so much as long as you have a similar weight. Some vegetables I like to use in this are broccoli stems, radish greens, peas, carrots, cabbage, and bok choy. The mix is up to you as long as you cook the firmer vegetables first but everything tastes great once the sauce is incorporated. The stir fry also goes well over hot rice or rice noodles, and the oyster sauce can be substituted for a vegan brand or omitted entirely.
Cut the tofu into cubes and place in a pan along with the oil over medium high heat. Cook the tofu 5-10 minutes, flipping so that all the sides turn golden.
Wash and chop the vegetables (here cabbage and carrots). Slice a spring onion, separating the whites and greens. Mince the garlic and finely chop the ginger, skin removed.
Cook the udon according to package instructions and drain.
Once the tofu is golden, add firmer vegetables (here carrots), ginger, and spring onion whites. Stir fry over high heat for 2 minutes until slightly softened.
Add garlic and remaining quick cooking vegetables (cabbage in this case). Add white pepper, tossing the pan frequently for about 2 minutes.
Combine soy sauce, oyster sauce (use a vegan alternative or omit to make vegan), and sesame oil in a small bowl.
Add drained noodles and stir fry sauce to the hot pan of vegetables and stir through, 1 minute.
Combine cornstarch and water to make a slurry that will thicken the stir fry sauce. Mix well until there are no clumps and pour into the hot pan, stir for about 1 minute. The sauce will thicken to coat the vegetables, tofu, and noodles.
Remove from heat and serve immediately. Garnish with spring onion greens.
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