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