Sesame Tofu Stir Fry with Udon Noodles Recipe
This is a pretty common dish and the recipe isn't anything special. It is however, a delicious dish so I thought I would share my method for preparing it.
Ingredients
- 1 package (12 oz.) Udon Noodles
- 1 package (12 oz.) Super Firm or Extra Firm tofu
- 1 red bell pepper, slivered
- 1 large carrot, slivered
- 1 small head of broccoli cut into florets
- 1 small bunch green onions, sliced
- 1 can (4 oz.) water chestnuts, drained
- 3 tablespoons toasted sesame oil
- 1 tablespoon extra virgin olive oil
- 2 to 3 tablespoons of soy sauce
- 3/4 teaspoon of tabasco sauce
Directions
- Drain, press* and cube the tofu.
- In a large skillet heat the oils (sesame and eevo) over
- medium-high heat.
- Carefully place the cubed tofu in the skillet once the
- oil is hot. Fry it until it starts turning golden. Then
- add the carrots and cook for about 3 minutes.
- Add the water chestnuts and cook for 3 minutes. Then add
- the onion, broccoli*** and peppers and cook for another 3 minutes.
- Add the soy sauce and stir to coat. Then push the tofu
- and veggies to one side of the skillet, tilt the skillet
- slightly toward you and add in the corn starch. Stir for
- a few minutes while keeping that side of the skillet
- on the stove (hot). The cornstarch will begin to thicken.
- Finally, turn the heat down to low, thoroughly mix the
- soy sauce and cornstarch back into the mixture of tofu and
- veggies. Add the tabasco. Cover and allow to low-simmer
- while you cook the noodles.
- To cook the noodles fill a large saucepan with 6 cups of water.
- Bring to a boil. Add the noodles** and reduce the heat to simmer.
- Cook for about 5 to 7 minutes, or until noodles are tender.
- When noodles are cooked and drained you can plate then and top with the stir fry or gently fold the noodles into the stir fry
- while still in the skillet.
- Serve with fresh sliced pears or oranges.
- * This is the method I use for pressing tofu.
- Remove the tofu from the package and place it on a clean
- cotton dish towel. Fold up the sides of the towel to "wrap"
- the tofu and gently press with the palms of your hands.
- Flip it over and repeat. Finally, place a reasonably heavy
- object like a large Dutch oven 1/2 filled with water on the
- tofu and allow it to stand while you sliver the pepper and carrots.
- ** When prepping the water for the noodles you might want to add just a dribble of olive oil to the water. This keeps the noodles from clumping or sticking together.
- *** You can lightly blanch the broccoli before hand in a small saucepan of boiling water if you prefer it more "tender".
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 539 | |
| Calories from Fat 135 | 25% |
| Total Fat 15.24g | 19% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 717mg | 30% |
| Potassium 413mg | 12% |
| Total Carbs 94.36g | 25% |
| Dietary Fiber 1.7g | 6% |
| Sugars 48.21g | 32% |
| Protein 7.37g | 12% |
