Monsoon Coast Chinese Five Spice brings the warm aromas of a Saigon food stand to this delicious but simple dish.
1 1/2 tbsp sesame seeds
1 tbsp minced ginger
5-6 cloves garlic finely chopped
8 oz. (227 gr) firm tofu in 1/2" cubes
2 tsp light oil
1 tsp sesame oil
1 medium sweet red pepper, cored & sliced
4 oz shitake or 8 oz buttom mushrooms, sliced
9 stalks asparagus in 1" pieces
2-3 tsp Chinese Five Spice
9 Kaffir Lime leaves (optional)
1 tbsp Mirin
Tamari soya sauce to taste
8 oz (227 gr) Udon noodles
Roast sesame seeds in a dry pan until they start to brown and then add oils, pepper, ginger, garlic and tofu. Stirring frequently on a medium high heat, add Mirin and soya sauce when garlic sizzles and follow in a minute with the Chinese Five Spice, lime leaves, asparagus and mushrooms. Keep stirring and cook until the asparagus is tender and the liquids evaporate, leaving the vegetables glazed.
In the meantime, cook noodles as per instructions on pack, drain and rinse. Serve the vegetables (lime leaves removed) on a nest of noodles and garnish with cilantro or parsley.