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Tofu Stir Fry Noodles
Late Spring through Summer is a time for light cooking to help us adjust to the sun's intense heat. This also works will for the cook in the home. You can vary the following recipe with vegetables, especially those from the garden, and with long grain brown rice or basmati.
Ingredients: *What are these foods?
1 pound Udon noodles*, cooked
- 1 pound tofu*, drained thoroughly of water by slightly pressing, cut in small cubes or crumbled
- 1 onion, diced small, or thinly sliced - your choice
- 1 carrot, diced very small, or sliced thin julienne style
- 1/2 cup broccoli flowers, sliced thin
- 2-3 shiitake* mushrooms (soaked if using dried mushrooms)
- 1/4 cup snow or sugar snap peas, sliced julienne style
- Sesame oil
- Shoyu or tamari soy sauce* for seasoning
- Finely chopped parsley or scallions for garnish
Directions:
In a skillet, heat small amount of sesame oil and add onions. Cook for one minute or so, stirring gently.
- Add carrots, cook for one minute, stirring.
- Add mushrooms, tofu, and shoyu, gently stir into the other vegetables. Cover and cook for 5 minutes or so.
- Remove cover, add broccoli and peas and stir into the skillet.
- Continue to cook on medium-low heat until the veggies are cooked but not too soft. Green vegetables should be bright in color. Never cook food on high heat.
- If there is room in the skillet, add the noodles and stir in well. If not, remove the stir fry to the bowl of the noodles and mix well.
- Garnish and serve.
