Udon noodles, crispy tofu and stir-fry mixed vegetables blend and meld together in this beautiful asian inspired vegetarian dish.
I seem to find Asian cooking easy and natural. I remember years ago, I was on a search for a spiritual practice, trying to soothe the woos of life's trials. I had been to many a temple and meeting wonderful people who always made me feel wanted and part of their culture, and showing me interesting ways of preparing food, mostly vegetarian. One memory in particular of a beautiful Asian temple located in the north end of our city, the Chin Yin Buddhist temple, headed by a great teacher who combined many spiritual practices into one, which was an important asset to me. I have always believed within myself that if we could accept one another and the differences we have, not to mention the buffet of food that we could all enjoy, the world would be a better place.
After meditations everyone was always invited to a beautiful lunch, which consisted of steamed rice, noodle dishes, and many vegetable tofu stir-fries also consisting of some pretty different mushrooms that I had never seen before. Reluctant to taste them but doing so anyway, and being pleasantly surprised at the meatiness and the great flavor they had. I love these memories and I take them with me when I am preparing Asian dishes as I have done tonight: Crispy tofu noodle stir-fry.
I have blended Chinese and Japanese flavors in this dish, and in no way to offend any traditions or culture, just my soul creating from the pools of ideas that float in my mind. You will love the flavored crispiness of the tofu, and as you bite in the creaminess soothes your taste buds. The freshness of the vegetables slightly cooked to keep the bite and flavor of each chop stick full combined with the soft, suppleness of the noodles absorbed with every little ingredient of this dish, making this recipe a winner!
This recipe is included in the Expo worldrecipes 2015.Print
- 300 grams firm Tofu cubed
- 5 stems gailan choy
- 5 crimini mushrooms chopped
- 1 green pepper diced
- ¼ onion chopped
- 2 individual size packages of udon noodle fresh
- 1 garlic minced
- 4 slices ginger minced
- 1 stalk green onion
- ½ cup organic vegetable broth
- 2 table spoons light soy sauce
- 1 table spoon Chinese five spice powder
- 2 table spoons peanut oil
- 1 table spoon sesame oil
- Heat ½ the oils in a wok and ½ of minced garlic and ginger, salt and pepper, grated lemon grass.
- Toss in Tofu.
- Cook till nice and crispy on outside then set aside.
- Heat up some more oil in wok add rest of garlic and ginger.
- Toss in mushrooms, onions, gailan choy, green onion, green pepper
- Grate ½ table spoon lemon grass on top and stir fry for about 10 minutes.
- Pour in ¼ of the vegetable broth.
- Sprinkle in salt, pepper, and Chinese five spice.
- Let thicken adding a bit more vegetable stock as it cooks.
- Pour in soy sauce.
- Add udon noodle.
- Stir fry for about another 5 minutes.
- Salt and pepper to taste.
- Pour into dish and serve.
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