Noodly appendage
Summer cooking is always a challenge, isn't it? I dread turning the stove on when the mercury hits 80, but there's only so much salad a girl can eat. So yesterday I made up a tasty dish I thought I'd share. Sure, it uses the stove, but you can eat the leftovers straight out of the fridge (if cold tofu doesn't turn your stomach). And, most of the ingredients can be found at Trader Joe's!
GNAT (Ginger, Noodles, Asparagus, and Tofu)
200 grams dry udon noodles (equals 2/3 package of TJ's brand organic udon)
2 t minced fresh ginger
2 t peanut oil
1/2 t sesame oil
1/2 lb asparagus, cut into 3 inch pieces
1 package extra firm tofu, cut into 1/2 inch cubes (I used TJ's organic tofu)
1 T soy sauce
2 T bottled teriyaki sauce (I used Soy Vay)
1 t chili bean sauce, if you like it spicy! (this is also called Toban Djan, and can be very hard to find. I got mine at 99 Ranch market)
1 t cornstarch dissolved in 1 t water
Method:
Cook and rinse the noodles according to package directions. Return the noodles to the cooking pot. Heat a nonstick skillet over medium high heat. Add the oils, and the asparagus. Stir-fry the asparagus for a few minutes until it begins to brown, but is still firm and bright green. Pour the asparagus over the noodles. Return the unwashed skillet to the heat, and add the tofu. Leave the tofu alone for a minute or two to brown, then stir gently. Add the ginger and three sauces to the skillet and bring to a boil, cook for about 2 minutes. Add the cornstarch mixture to the skillet. It should start to thicken the sauce almost immediately. Simmer for another 30 seconds, then pour the contents of the skillet over the noodles and asparagus and gently toss to coat. Taste for salt. Yields about 3 servings.