This is a delicious quick noodle and vegetable dish.
½ LB extra firm tofu, dried well and cut into cubes or triangles.
2 TBL sesame seeds
2 TBL oil
5-6 cloves garlic, finely chopped
2-3 tsp ginger, finely chopped
2-3 tsp Chinese Five Spice
1 medium red sweet 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.
½ LB udon noodles
In a large non-stick pan, brown tofu pieces over medium heat on two sides. Set aside and keep warm.
In a large wok, roast sesame seeds for 1 to 2 minutes over medium-high heat.
Add oil, garlic and ginger and sauté for 1 to 2 minutes.
Add Chinese Five Spice and sauté for 1 minute.
Add peppers and mushrooms, cook for 2 to 3 minutes.
Add asparagus and cook for 2 to 3 minutes.
Add sake or rice wine and shake wok to deglaze browned bits.
Add mirin and soy sauce. Cook down for a few minutes until thick and the vegetables look glazed. Cover and set aside.
Cook udon noodles according to package instructions. Mix with glazed vegetables. Add tofu and mix.
Garnish with cilantro or scallions, and red pepper flakes