Udon with stif-fry and 5-spice tofu

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Home > Vegetarian > Tofu

Udon with stif-fry and 5-spice tofu

Ingredients:

1/3 cup stock for stir-fries (substitute=water from soaking mushrooms)
3 T hoisin sauce
1 T soy sauce
1 clove garlic, pressed
1 T tomato paste
pinch hot pepper flakes or 1/4 t hot sauce
1 t lemon zest
8 oz. whole wheat udon noodles
1/2 package 5-spice tofu, sliced (plain tofu is fine, too)
1 small onion, cut into strips
1 red bell pepper, cut into strips
green vegetable, like snow peas or broccoli
4 mushrooms, thinly sliced
3 dried shiitake mushrooms, soaked in hot water, drained, and sliced
1 T oil, for stir-frying

Mix all sauce ingredients in a small bowl and set aside.

Cook the noodles in bliling water until tender. Drain.

Meanwhile, heat the oil in the wok and pan-fry tofu until golden on both sides. Remove and set aside.

Stif-fry onion adn bell pepper briefly. Add mushrooms and cook another minute or two. Return the tofu and add the sauce. Heat through.

Serve on udon noodles.

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