Foodie Blogroll

Wednesday, March 30, 2011

Crispy Tofu on Udon Noodles

I made my version of tofu pakora and served it to my daughter and her friend that came over to watch America's Next Top Model. Her friend said this was the first time she's had tofu....they finished the plate like an appetizer. I thought I would try breading tofu with chickpea flour, it is super easy this way no need to dust with flour, then dip in egg, then dip in coating. I just mixed the pressed* and cubed tofu with some garlic ginger paste, pinch of chili, a little cumin, and garam masala. *To press I used firm tofu, drain and place between several sheets of paper towels and set something heavy on top, just to get the moisture out. Of course use a tofu press if you have one. Then added some chickpea flour and rice flour (3 to 1 ratio) until it was coated enough and stuck to the tofu, and salt to taste. Pan fry it until nice and crisp just the way you like it. I served some to the girls like this with cute little picks, and they finished it so quickly I didn't get a photo of that plate, nor did I get a chance to make a dipping sauce for it. So they both ate their udon noodles with out the tofu, and they both loved it anyway.
I was able to save some tofu for my husband and myself, so I set the tofu aside and fixed the udon noodles.

INGREDIENT: fresh udon noodles fresh greens I think I used Chinese broccoli, you can use baby bock choy or U-choy whatever you like 1 teaspoon sesame oil 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 1 tablespoon tahini 1 clove garlic chopped 1 tablespoon Chinese black vinegar (optional, I like to use this if the greens are bitter) 1 teaspoon sambal oelek (optional ,or add more depending how spicy you like it) Cook noodles according to package directions, don't add the seasoning packet if it came with one. Heat oil on medium and cook greens until soft, add garlic and cook for about 1-2 minutes keep stirring, careful not to burn it. Add noodles and the rest of the ingredients and heat through. Toss on the tofu last to keep it crisp.
Maranda's friend was saying she's never had udon noodles before either and she likes coming over here to eat because she gets to try new things. Her brother won't eat vegetables, so she said this was a treat having it with noodles. It's so nice hearing that, it's better than some friends that might turned up their nose at it. You know how kids are. :D
This has been added to My Meatless Mondays


  1. I have never been able to get crispy tofu, but I'v enever tried breading it either!

  2. I don't like tofu, but my vegetarian husband would love this dish!

  3. Pam, It's kind of like breaded and pan fried ravioli, I think it helps to get much of the moisture out.

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  5. Erica, you could add tofu to his and meat to yours! The girls ate the tofu separate from the noodles :D

    BTW I made your Cabbage pie recipe and added meat to it! I'll post it soon.

  6. We have fried tofu like these here, sold in sticks kebab was delicious! Would love to try making some myself! Thanks for sharing:D

  7. Oh YUMM!!! I really like your technique for breading. I will try these.

  8. I love the way you fried your tofu. Looks so crispy delicious. Oh my, my mouth is watering just by thinking of it! haha... I'll definitely add in extra bean sprouts. Sweet & juicy. Yummm... Hope you're having a great day.
    Cheers, Kristy
    p/s are you still attending classes?

  9. Lyndsey what nice look this dish, love tofu look delicious, gloria

  10. This looks and sounds delicious. Your "breading" technique is very interesting. It's no surprise that the girls love the tofu. Have a great day. Blessings...Mary

  11. wow, your tofu look mouthwatering and delicious!

  12. The crispy tofu looks delicious. Thanks for sharing your recipe.

    Have a wonderful weekend :)

  13. What a good idea to dredge the tofu pieces in flour first before frying for a crisp coating. I always fry tofu "naked", no dredging, only because I had not thought to do this. Thanks for a good tip.


  14. Jeannie - yum I would love to try that.

    Lyndsay - I have tried it with just rice flour too.

    Kristy - beans sprouts would be perfect in here. I usually have to buy the and use them right away. Most of this I have on hand. No more classes the test is over. Have a great day!

    Gloria - It's great to have for those days you just need something to add to a dish.

    Mary - it's nice to bread it you can add a lot of flavor that way.

    Sonia - thanks

    Mari - thanks for stopping by!

    Kathleen - I like to try different flours and have used just rice flour, it adds a lot of flavor with the garlic/ ginger paste and seasoning to get the flour to stick.


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