A very simple lunch or dinner recipe with Japanese udon noodles, a flavorful Asian peanut butter and soy sauce, crispy tofu, and lots and lots of vegetables.
1teaspooncoconut blossom sugar (alternatively white or brown sugar)
1tablespoonsoy sauce
2teaspoonpeanut butter
2teaspoonWorcester sauce
2teaspoonoyster sauce or a mushroom-based vegetarian seasoning sauce
½teaspoonrice vinegar
2-3teaspoonwater
½-1teaspoonsambal oelek
Anleitungen
Preperations
Squeeze the tofu and cut it into one to two centimeter (0.5 to 1 inches) cubes.
Wash the zucchini and pak choi, peel the carrots and clean the mushrooms thoroughly. Cut the zucchini into thin half-moon-slices, the mushroom into thin slices, and the pak choi into strips. Either coarsely grate the carrots or use a spiraliser to cut them into thin, noodle-shaped strips.
Fry Tofu and Sauté Vegetables
Heat your wok on medium-high to high heat, add the oil and tofu cubes and fry them for about 7-10 minutes or until they become crispy and golden.
Add the zucchini and carrots and stir-fry for another five minutes or until the veggies become nicely soft. Meanwhile, peel and finely dice or grate the ginger and garlic, wash the green onions and cut the green part into thin strips.
Next, add the mushrooms, ginger and garlic and sauté for another three minutes before adding the pak choi for another two minutes.
Meanwhile, whisk all the ingredients for the sauce in a small bowl until there are no more peanut butter lumps left.
Add Noodles and Sauce
Now, add the precooked udon noodles and stir well to separate them, since they tend to stick together. Reduce the heat to low, add the sauce and give it one more good stir.
Once then oodles have soaked up most of the sauce, add the green onions and serve the udon stir fry on two plates.