Udon Noodle Stir-Fry

In a medium bowl, combine the vegetable broth (1 cup), soy sauce (0.25 cup), sugar (2 tbsp), sesame oil (1 tsp), and red pepper flakes (0.25 tsp). Whisk in the cornstarch (1.5 tbsp). Set aside.

In a large wok or pan over medium-high heat, heat vegetable oil (3 tbsp). Add the extra firm tofu (1 lb) and fry until golden on all sides. Remove tofu to a large bowl.

To the hot pan over high heat, add the red onion (1 small) and bell pepper (1 red). Saute for 1 minute. Start 1m timer

Add the garlic cloves (4 clove) and fresh ginger root (1 inch). Saute for 1 minute. Start 1m timer

Add the carrots (1 cup) (if using). Reduce heat to medium-low and saute for 5 minutes, or until vegetables soften. Start 5m timer

Transfer the cooked vegetables to the bowl with the tofu and set aside.

Place the wok or pan back on the stove over medium-high heat. Heat vegetable oil (1 tbsp) and add the bok choy (4 baby). Cook until lightly charred, then flip and char all around.

Lower the heat to medium-low and pour the sauce over. Bring to a light boil, then turn off heat and remove bok choy from the pan. Set aside.

Add the tofu and cooked vegetables back to the wok or pan. Mix well and let sit for flavors to absorb.

In a large pot, boil the udon noodles (1 pack) according to package instructions. Drain and immediately transfer hot noodles to the wok or pan with veggies and tofu. Add green onions (0.5 cup) (if using) and mix well to coat the noodles in sauce. Taste and adjust salt levels with more soy sauce if needed.

Serve topped with bok choy, more [green onions], and [sesame seeds] (if using).