I came across a great Asian market that’s on my way home from work a few weeks ago. I wanted to use the rest of the maitake mushrooms that I had, and I thought a nice stir-fry would be perfect! I stopped by the market for some veggies and also saw some fresh yode udon noodles. They came with some soup seasoning packet, but I figured it would be loaded with MSG (I couldn’t read anything on the label) so I asked Dino if he would come up with a nice stir-fry sauce. He did and the combination of everything together was wonderful!
Tofu Stir-Fry with Fresh Yode Udon
** for sauce **
3 tablespoons water
3 tablespoons low sodium soy sauce
1 teaspoon minced garlic
5 tablespoons tamari
3 tablespoons plus 1 teaspoon Dijon mustard
3 tablespoons plus 1 teaspoon hoisin sauce
2 tablespoons honey
** for stir-fry **
vegetable oil, for frying
1 package extra firm tofu, pressed and cut into cubes
dried maitake mushrooms, rehydrated and chopped
fresh green beans, trimmed and cut in half
fresh pineapple, diced
green onions, chopped
bean spouts
peanuts, chopped, for garnish
fresh cilantro, chopped, for garnish
fresh yode udon noodles
For sauce: put ingredients into a bowl, microwave for 30 seconds to loosen up the honey. Whisk together and set aside.
Heat oil in large nonstick skillet or wok. Sear tofu on all sides. Remove onto paper towel lined plate. Stir-fry veggies until tender but crisp. Add tofu back in and pour in sauce. Let reduce slightly.
Cook udon as directed and add to pan with sauce and veggies. Mix together and serve, garnishing with cilantro and peanuts if desired.
MacGourmet Rating: 5 Stars
