This dish is super simple and REALLY tasty – I found the original recipe here.
makes about 4 servings
4 heads of broccoli, broken up into small florets
1 large red onion, thinly sliced into half moons
1 package of tofu, frozen, thawed, drained and pressed
4 packages of pre-cooked udon noodles
6 c of water
2 tsp of fake chicken stock*
Chop your tofu into a bite-sized dice and then throw into a pan on med-low. Let it cook slowly so it dries out. When it starts getting golden, sprinkle over some soy sauce and a little peanut oil. Once it’s nicely browned, remove from pan and set aside in a large bowl.
Add the onion to the pan, along with a couple tbsp of peanut oil and a tsp of salt. Turn up the heat to medium and saute for a few minutes – it doesn’t need to be super well cooked, since it’s red onion and you want to keep the shape and flavour for the dish. Set aside with the tofu.
Add the broccoli, a bit more oil and some salt to the pan, cover and cook for a few minutes, giving the pan a shake now and again. Add to the onion and tofu.
Bring the water and fake chicken stock to a boil in a large pot and add the pre-cooked udon. Cook for about 4 mins. Drain the noodles BUT keep the stock. Add the noodles to the other stuff in the bowl.
*here you can sub pre-made vege broth, homemade stuff, fake beef stock, anything like that really. Or you could use plain water. But since you need the stock or broth for the sauce later, this works well.
5 “dashes” of garlic powder**
5 “dashes” of ground ginger powder**
2 c of fake chicken stock (from cooking the udon)
2 tsp cornstarch
1 tbsp soy sauce
1/2 c light coconut milk
dash of curry powder
**original recipe calls for fresh garlic and ginger but I discovered at the last minute that my entire bag of pre-peeled garlic was moldy and I just prefer ground ginger to fresh – the flavour is more mellow to me.
Using the same pan as above, add a little peanut oil and the garlic and ginger powders. I didn’t measure these at all, just “dashed” it out into the pan. Stir it round for a minute. Add the cornstarch to the stock and stir well, then add to the pan, along with the soy sauce. Bring to a boil (covered), then let it cook for about 3 mins. Stir in the coconut milk and turn off the heat. Taste and add a dash of curry powder if you feel it needs a bit more flavour. Fold in all the vege and noodles. Serve in bowls.