Pan-Fried Udon Noodles With Teriyaki Sauce

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1 (12.3-ounce) package extra-firm tofu, drained and cut into 1-inch cubes

2 tablespoons low-sodium teriyaki sauce

1 tablespoon rice vinegar or white wine vinegar

1 tablespoon vegetable oil

2 teaspoons loose green tea or 2 green tea bags, opened

1 tablespoon minced peeled fresh ginger

2 large garlic cloves, minced

1 cup (2-inch) julienne-cut peeled daikon radish or jicama or radish

1 cup thinly sliced leek (about 1 large)

1/2 cup (2-inch) julienne-cut carrot

3 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 9 ounces uncooked)

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