Japanese Yaki Udon with Tofu & Colorful Wok Vegetables

Pat the plain tofu dry with paper towels and cut into approx. 2 cm cubes. Wash the Chinese cabbage, remove the core, and cut the leaves into bite-sized pieces. Peel the carrots and cut into thin strips. Wash the spring onions and cut into rings, setting aside the dark green parts for garnish. Finely mince the garlic and ginger.

For the wok sauce, mix the soy sauce, mirin, cane sugar, and toasted sesame oil well in a small bowl until the sugar has completely dissolved.

Prepare the udon noodles according to the package instructions (usually, it is sufficient to loosen them in boiling water for 1 minute, drain, and let drip).