Asian Noodle Supper
1 tablespoon cornstarch
3 tablespoons cold water
1 tablespoon dark roasted sesame oil
2 teaspoons minced fresh gingerroot
2 teaspoons minced garlic
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
10 1/2 ounces packaged extra-firm tofu
4 ounces mung, lentil or adzuki sprouts (or a combination)
4 ounces snow pea sprouts, onion or red clover sprouts, (or a combination)
Meanwhile, in medium bowl, combine cornstarch and water, mixing until smooth. Stir in tamari, sesame oil, mirin, ginger, garlic, sugar and pepper flakes; mix well. Heat large nonstick skillet over medium-high heat. Add tamari mixture and tofu; stir-fry until tofu is hot and sauce thickens, 2 to 3 minutes. Add sprouts; stir-fry just until sprouts are heated through, about 1 minute.
Udon are Japanese wheat noodles that are nearly as wide as spaghetti. They are sold in Asian markets and natural food stores. If not available, spaghetti makes a good substitute.
Friday, December 10, 2010 - 1:02am