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Ingredients

  • Ingredients for the sauce

Instructions

  1. If you’re not using straight to wok noodles, cook the udon noodles according to the package instructions, then drain and set aside.
  2. In a large pan or wok, heat a tablespoon of oil over medium heat. Add the tofu cubes and stir-fry until golden on all sides. Remove from the pan and set aside.
  3. In the same pan, add the onion, garlic, and ginger. Sauté until the onion is translucent.
  4. Add the broccoli to the pan and stir-fry for about 3-4 minutes, until it starts to turn bright green. Add the sweetheart cabbage leaves and continue to stir-fry for another 2-3 minutes.
  5. In a small bowl, mix together the gochujang paste, soy sauce, mirin, ketchup, water, and sesame oil to make the sauce.
  6. Add the cooked tofu and noodles to the pan with the vegetables, then pour the sauce over top. Stir well to combine and ensure everything is evenly coated in the sauce.
  7. Cook for another 2-3 minutes, until everything is heated through.
  8. Serve the udon noodles topped with the toasted sesame seeds and cashews.

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