Udon Noodle Stirfry with Peanut Sauce
I’ve been busy trying to come up with a good peanut sauce recipe for stirfries. Tonight, I finally created something I’m happy with. For best results, freeze the tofu over-night and allow to thaw completely before you get started.
1 tbsp peanut oil
16 oz extra firm tofu, pressed and cut into cubes
1 small eggplant, halved across and sliced
1 zucchini, halved across and sliced
1/2 red pepper, seeded and cut into strips
2 tbsp tamari sauce
4 oz flat udon noodles
1 cup scallions, chopped
4 tbsp crunchy peanut butter
1 tbsp tamari sauce
1 tbsp maple syrup
1 tsp ground coriander
1 cup hot water
2 cloves garlic, minced
1 tbsp ginger, minced
1 tsp white wine vinegar
1 tsp dry sherry
1/4 tsp crushed red pepper (or to taste)
1. Heat oil in large skillet or wok over medium heat.
2. In large bowl, combine tofu, eggplant, zucchini, red pepper and tamari sauce.
3. Move mixture to skillet and cook over medium heat for 10 minutes, stirring occasionally. If veggies become too dry, add a few splashes of water.
4. Cook noodles according to directions on package.
5. To make the sauce, combine all ingredients. Stir to mix well.
6. Pour sauce over veggie mixture and lower heat. Add scallions and cook for another minute.
7. Serve veggies over udon noodles and sprinkle with sesame seeds if desired.
I loved this dish. I will definitely make it again. I might try soba noodles next time.