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11.14.2009

Udon Noodles with Sesame Crusted Tofu

Last week while still being sick we felt like having something other than soup, you know what I mean. So I thought, what would be the next best thing to soup? Well a stirfry! Yes, a stirfry can have as little or as many veggies as one pleases and this recipe sure did not disappoint.


I learned a while back that my husband likes tofu so I was happy and glad to make this recipe a vegetarian one. It still shocks me the things my husband prefers to eat and what he will eat. He likes tofu because his grandpa ate tofu at Asian restaurants. How about that? Two thumbs up. I personally do not have that much experience cooking with tofu but when I ran into VeganDad's blog the last week, his recipe sounded convincing for a first timer.


First I decided on vegetables and modifies the recipe by adding a different vegetable that I like: bok choy. You end up chopping a lot of the vegetable, and after cooking it, it becomes so little. So if you chop up 2 cups worth of bok choy, you will only get 1 cup, so double up on the veggies. Here is a picture of the ingredients:



Udon Noodles with Sesame Crusted Tofu

serves 2

from VeganDad's
blog

2 package of udon noodles (i.e. small packages in Asian grocery stores)
1 pkg tofu, cubed
1/3 cup sesame seeds
2 tbsp cornstarch
oil for frying
1 small red pepper, thinly sliced
2 mini bok choy, chopped
1" piece of ginger, minced
1 garlic clove, minced
1/4 cup rice vinegar
3 tbsp soy sauce
1 1/2 tbsp hoisin sauce
4 green onions, thinly sliced

Cook noodles according to the directions on the package.

Place tofu in a bowl and add sesame seeds. Toss until most of the seeds are stuck on the tofu (you don't need full coverage here). Add cornstarch and gently toss until tofu is coated. If you still have some seeds in the bottom of the bowl, dump the tofu out on a cookie sheet and roll the cubes in the excess seeds.
Fry tofu in some oil over medium heat until nicely golden. Turn regularly to brown all sides. You don't need a lot of oil here. Start with a relatively thin layer and add more as needed. Remove tofu from pan/wok and drain.
Add peppers, bok choy, ginger and garlic to the pan (there should be just a bit of oil left) and stir fry for 3-4 mins, until softened and fragrant. Add noodles to the pan/wok and fry for a min.

Add vinegar, soy sauce, and hoisin sauce and mix well. Add tofu and mix well. Cook until sauce thickens/soaks into the noodles. Adjust flavours/wetness to your liking by adding more of any of the three ingredients.

Remove from heat. Garnish with green onions. Serve.

14 comments:

Miranda said...

I am not that big of a tofu fan, but I would totally make this. It looks fantastic!!

Cookin' Canuck said...

This is exactly how I like tofu - plenty of flavor and a crisp outside. Perfect!

Brie: Le Grand Fromage said...

yum, this looks so yummy. i love me some noodles! hope you're all feeling better!

Conor @ HoldtheBeef said...

Great use of tofu, looks delicious! Hope you're recovered now :)

Lori Lynn said...

I've been meaning to make a dish with udon, ever since the Foodbuzz Festival, the salad served had udon and calamari. Your dish sounds very tasty.
LL

Karine said...

That is a great way to use udon noodles! Thanks for sharing :)

Dani said...

I adore sesame anything! Tofu? While I don't mind it it's not a go to for me but roll anything in sesame seeds and I will undoubtedly love it! Great idea to make it crunchy and a nice contrast to the soft noodles. I love this idea a lot!

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abraham said...

absolutely brilliant. i love Chinese n this i will surely try out

Stacy said...

This looks great! And the book choy looks so vibrant! I hope you are feeling better :)

Dinners & Dreams said...

This looks really good. I never tried tofu before, but it sure looks delicious in this dish.

Nisrine

Experimental Culinary Pursuits said...

ooh I Love Udon! I've been craving Japanese lately too and stir fry is such a tasty, easy dish to make. I have all these ingredients at home, so just might have to try a variation of this for a weekday dinner!

wasabi prime said...

Yum, this does look comforting! I love tofu and this is a reminder that I need to make it again soon! Such a versatile ingredient.

My Little Space said...

Oh my, this is just so flavourful and comforting! I still have some udong noodles in my fridge. Going to make this soon. Thanks.

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