Wednesday, February 15, 2012

Udon with 5-spice tofu and stir fry

This is a recipe from Vegetarian Cooking for Everyone. I love five-spice tofu. Hodo Soybeanery makes an amazing one that costs about $5. But I made my own because I am cheap (with their medium tofu):

Five spice tofu
1/2 package/block medium or firm tofu, cubed
fennel powder
clove powder
anise powder (or star anise, powdered - be sure it really is star anise!)
peppercorn (I never have Scezhuan, so I use regular) powder
ground cinnamon
soy sauce
sugar/brown sugar
sesame oil (or veg oil/peanut oil)

If you don't have the dry spice powders, mix the whole spices together and grind together. You can also do some and not the others, it's fine!
Put the tofu (sans any water) in a container that has a tight-fitting lid (a reused yogurt container or tupperware will do). Add a few tablespoons soy sauce and about 1/2-1 tsp of each of the dry spices plus 1 tablespoon of sugar. Close the lid and give it a good shake. Stick it in the fridge for 1/2hr up to 1 day.

Remove and spread on a baking sheet. Drizzle with sesame oil. Bake at 350oF for about 30 minutes until golden brown and firm outside.

As you can see, I was able to get the noodles in a straight line to dry on a kitchen towel this time (look, ma, one hand!):

Here are the vegetables (they might be good with rice on their own):

And the complete dish:

Finally, the wildly modified recipe. Shocking, but I had an unopened jar of hoisin sauce in the house. The original used peanut oil, red peppers and mushrooms for the veggies, and there was an additional 1 1/2 tablespoons tomato paste in the sauce, which I omitted because Little One is mildly allergic. You can add them back :) but they were pretty amazingly good without. It took me about an hour to make the noodles, bake the tofu, and make the veggies and toss with noodles, all together (without Little One underfoot, however!). After 2 adults and a child ate, there was enough leftover for lunch the next day.

Udon with Stir-fry and five-spice tofu

1/3 cup water or vegetable stock
3 T hoisin sauce
1 1/2 T soy sauce
1 garlic clove, minced
1 jalapeno, seeded and chopped finely (add more if your kid can handle the spice)
1 T grated lemon zest (or lemongrass)

1 7-8oz package udon, or a batch of vegan noodles
2 T oil (sesame, peanut, veg)
1/2 package five spice tofu, or your own
2 medium leeks, white or light green parts only, julienned
2 carrots, sliced diagonally
1/2 bunch collards, sliced thinly into strips
coarsely chopped cilantro for garnish

Mix all the sauce ingredients together and set aside.

Cook noodles in plenty of boiling water 5-7 minutes (fresh noodles will cook faster).

Meanwhile, heat wok with oil until hot. If using store-bought tofu, stir fry in the oil until it sizzles then set aside and leave oil for veggies. Stir fry leeks, carrots and collards for 1-2 minutes until leeks are softened and add a few pinches salt. Add tofu (if homemade) and sauce. Stir fry another minute and then turn off. Taste for salt.

When noodles are done, pick them up out of the water and let them drip briefly. Add them to the veggies and stir. (This way, you can add more or less according to how saucy you like your noodles!) Garnish with cilantro.

Drain and save any remaining noodles, of course, and save the pasta water for a soup!

1 comment:

Buddy said...

delicious meal