Vegan Yaki Udon

Ingredients:

• 8 ounces udon noodles
• 1 tablespoon sesame oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 8 ounces extra-firm tofu, cubed
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sriracha sauce (optional, for spice)
• Sesame seeds, for garnish

Instructions:

1. Cook the udon noodles according to the package instructions. Drain and set aside.
2. Heat the sesame oil in a large skillet or wok over medium-high heat.
3. Add the onion and garlic to the skillet and sauté until the onion is translucent.
4. Add the bell pepper, carrot, and broccoli to the skillet. Cook for a few minutes until the vegetables are tender-crisp.
5. Push the vegetables to one side of the skillet and add the tofu cubes to the empty space. Cook until the tofu is browned on all sides.
6. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, maple syrup, and sriracha sauce (if using).
7. Pour the sauce over the tofu and vegetables in the skillet. Stir to coat everything evenly.
8. Add the cooked udon noodles to the skillet and toss everything together until well combined.
9. Remove from heat and garnish with sesame seeds.
10. Serve hot and enjoy!