Glazed Udon Noodles with Tofu, Asparagus and Mushrooms
A delicious quick noodle and vegetable dish
Ingredients
- ½ lb Extra Firm Tofu Dried well and cut into cubes or triangles.
- 2 tbsp Sesame Seeds
- 2 tbsp Oil
- 5-6 cloves Garlic finely chopped
- 2-3 tsp Ginger finely chopped
- 2-3 tsp Chinese Five Spice
- 1 medium Sweet Red Pepper cored and sliced
- ½ lb Button Mushrooms cleaned and sliced
- 1 small bunch Asparagus trimmed and cut into 2 inch pieces.
- ¼ cup Sake or Rice Wine
- ¼ cup Soy Sauce
- ¼ cup Mirin
- ½ lb Udon Noodles
Instructions
- In a large non-stick pan, brown tofu pieces over medium heat on two sides. Set aside and keep warm.½ lb Extra Firm Tofu
- In a large wok, roast sesame seeds for 1 to 2 minutes over medium-high heat.2 tbsp Sesame Seeds
- Add oil, garlic and ginger and sauté for 1 to 2 minutes.2 tbsp Oil, 5-6 cloves Garlic, 2-3 tsp Ginger
- Add Chinese Five Spice and sauté for 1 minute.2-3 tsp Chinese Five Spice
- Add peppers and mushrooms, cook for 2 to 3 minutes.1 medium Sweet Red Pepper, ½ lb Button Mushrooms
- Add asparagus and cook for 2 to 3 minutes.1 small bunch Asparagus
- Add sake or rice wine and shake wok to deglaze browned bits.¼ cup Sake or Rice Wine, ¼ cup Soy Sauce
- Add mirin and soy sauce. Cook down for a few minutes until thick and the vegetables look glazed. Cover and set aside.¼ cup Mirin
- Cook udon noodles according to package instructions. Mix with glazed vegetables. Add tofu and mix.½ lb Udon Noodles
- Garnish with cilantro or scallions, and red pepper flakes
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