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abracanabraI made this using tat soi from our CSA instead of bok choy, and it was pretty good. This is a basic noodle dish. The recipe could work with other veggies pretty well--next time I think I'll try adding slivered carrots or chopped mushrooms. Vegetarian. Could easily be modified to be vegan by using another sweetener in place of the honey. Original recipe had tofu added raw, but I think I'll fry them first next time to add texture. From the CSA: tat soi, onion, garlic
Ingredients:
1/4 c. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. honey
2 Tbsp. black sesame oil
1 onion, minced
4 garlic cloves, minced
2 dried red peppers, minced
1 Tbsp. fresh ginger, peeled and minced
2 heads tat soi (or bok choy--probably 1 large bok choy or 2 small), chopped
1 pkg extra-firm tofu
vegetable oil for frying tofu
1 12-oz pkg udon noodles
1/4 c. broth (chicken or veggie, optional if needed)
2 tsp. cornstarch (optional, if needed)
Whisk together soy sauce, rice wine vinegar, honey, and 1 Tbsp. sesame oil in small bowl. Chop tofu into 1/2" cubes and add to bowl. Marinate for about 10 minutes. Get large pot of salted water boiling.
Heat 1/4" vegetable oil in skillet. When tofu has marinated, add tofu to skillet and cook until just starting to turn golden, flipping pieces once. Reserve marinade. Drain fried tofu on paper towels.
Meanwhile, mince onion. Saute in a different skillet until browned in 1 Tbsp. sesame oil. Add garlic, ginger, and minced red pepper. Saute until garlic is translucent.
Cook udon in boiling water until they are done, following package directions. Immediately and thoroughly rinse with cold water to keep them from turning into a glutinous mass.
Add tofu and reserved marinade to onions and garlic. Cook for a couple of minutes. Add tat soi and cook until they start to wilt. Immediately add udon noodles and toss all together. If you want more of a sauce, add broth with cornstarch mixed in and cook another couple of minutes.
Ingredients:
1/4 c. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. honey
2 Tbsp. black sesame oil
1 onion, minced
4 garlic cloves, minced
2 dried red peppers, minced
1 Tbsp. fresh ginger, peeled and minced
2 heads tat soi (or bok choy--probably 1 large bok choy or 2 small), chopped
1 pkg extra-firm tofu
vegetable oil for frying tofu
1 12-oz pkg udon noodles
1/4 c. broth (chicken or veggie, optional if needed)
2 tsp. cornstarch (optional, if needed)
Whisk together soy sauce, rice wine vinegar, honey, and 1 Tbsp. sesame oil in small bowl. Chop tofu into 1/2" cubes and add to bowl. Marinate for about 10 minutes. Get large pot of salted water boiling.
Heat 1/4" vegetable oil in skillet. When tofu has marinated, add tofu to skillet and cook until just starting to turn golden, flipping pieces once. Reserve marinade. Drain fried tofu on paper towels.
Meanwhile, mince onion. Saute in a different skillet until browned in 1 Tbsp. sesame oil. Add garlic, ginger, and minced red pepper. Saute until garlic is translucent.
Cook udon in boiling water until they are done, following package directions. Immediately and thoroughly rinse with cold water to keep them from turning into a glutinous mass.
Add tofu and reserved marinade to onions and garlic. Cook for a couple of minutes. Add tat soi and cook until they start to wilt. Immediately add udon noodles and toss all together. If you want more of a sauce, add broth with cornstarch mixed in and cook another couple of minutes.
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Date: 2009-12-01 02:47 pm (UTC)