Tofu-Udon Noodle Stir fry

Have you tried freezing tofu? I did when I had a package which was reaching its prime and I really liked the texture of frozen tofu. It turned out to be slightly chewier than regular tofu and what I realized was that frozen tofu marinates very well as it gets very spongy and sucks in any liquidy marinade you put it in.

I stir fried the marinated tofu with veggies & udon noodles and it made for a great lunch this weekend.

Ingredients:
Extra firm Tofu – 1pkg (regular or frozen), well drained and cubed
Carrot – 1 medium, cut into thin half moons
Broccoli – 1 cup, cut into small florets
Onion – 1 small, thinly sliced
Green onions – 4, chopped
Ginger – 1” piece, grated
Garlic – 2cloves, minced
Udon Noodles – 1 pkg
Tamari (or soy sauce) – 2tbsp
Asian chili sauce – 1tsp

For the Marinade:
Low sodium tamari - ¼ cup
Asian Chili sauce – 2tsp (as per taste)
Rice vinegar – 2tbsp

Method:

• Mix the ingredients for marinade in a shallow dish and add the tofu cubes. Frozen tofu absorbs the marinade in practically no time. But if using regular tofu marinate for at least 1 hour.
  
• Cook udon noodles according to package directions and set aside.
  
• Heat 2tbsp oil on medium-high heat in a large pan; add ginger & garlic and stir fry for 30sec or until fragrant (but not burnt).
  
• Add the veggies & tofu; stir fry until crisp tender and lightly browned around the edges. Add soy sauce, chili sauce & salt.
  
• Mix in cooked noodles & stir to combine everything. Serve hot.

Cold Udon Noodles in Peanut sauce

This recipe is from Vegan with a Vengeance and I’ve been planning to make it for sometime now. It is packed with peanutty flavor and packed with veggies and my favorite seitan. This goes to Lavanya @ Home Cook recipes for A.W.E.D-Japan. DK @ Culinary Bazaar is the brain behind A.W.E.D.

Recipe adapted from Vegan with a Vengeance by Isa Chandra Moskowicz
Ingredients:
Udon noodles – 10 oz.
Seedless Cucumber – 1 medium, chopped into matchsticks
Red pepper – 1 medium, thinly sliced
Bean Sprouts – 2 cups
Scallions – 1 bunch, chopped

For the peanut Sauce:
Peanut Oil – 2 tsp
Garlic – 2 cloves, minced
Ginger – 1” piece, minced
Water – 1 cup
Soy sauce – 2tbsp
Ground coriander – 1tsp
Creamy peanut butter – 2/3cup
Maple Syrup – 2tbsp
Rice Vinegar – 3tbsp
Sriracha hot Sauce – 2tsp

For the Seitan:
Seitan – 1 lb./ 2 cups, sliced
Garlic – 1 clove, minced
Soy sauce – 2tsp

Method:

• Prepare the peanut sauce: In a small saucepan, sauté the garlic and ginger over medium-low heat. Add water, soy sauce and coriander pd and bring to a boil. Add peanut butter and turn the heat to low. Whisk until peanut butter and oil are combined. Mix in the maple syrup, rice vinegar and hot sauce. Remove from heat and let cool to room temperature.


• In the meantime, cook the noodles according to package instructions. Drain in a colander and let cool.


• Heat 1 tsp oil in a small saute pan, add seitan and saute for 5 minutes or until lightly browned; flip and cook till browned. Add garlic and soy sauce and cook for another 2-3 minutes.


• To serve noodles have to be cold, peanut sauce should be at room temperature & Seitan should be hot. Before serving, rinse the noodles under cold water; drain and place them in the serving bowl. Pour the peanut sauce; scatter the peppers, cucumber & bean sprouts followed by scallions. Arrange seitan on the top & lemon wedges around the plate. Enjoy right away.