A fusion dish that bridges the rich, spicy flavors of Sichuan cuisine with the comforting texture of udon noodles, creating a delightful meal that's perfect for any time of the week.
Ingredients
Scale:
1/2 cup of vegetable broth
1/4 cup of coconut milk
2 tablespoons of soy sauce
1 tablespoon of chili bean paste (Doubanjiang)
1 teaspoon of sesame oil
8 ounces of udon noodles, preferably fresh
14 ounces of firm tofu, diced
2 tablespoons of cornstarch
2 tablespoons of vegetable oil
1 tablespoon of minced garlic
1 tablespoon of minced ginger
1/2 cup of green onions, chopped
1/2 cup of bell peppers, diced
Instructions
Cook the udon noodles according to the package instructions. Generally, this involves boiling them in salted water for about 5-8 minutes. Drain and set aside.
Toss the diced tofu in cornstarch until evenly coated.
In a large skillet or wok, heat vegetable oil over medium heat. Add the tofu and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside on a paper towel.
In the same skillet, add minced garlic and ginger. Stir-fry for about 30 seconds or until fragrant.
Mix in the bell peppers and half of the green onions. Stir-fry for an additional 2-3 minutes.
In a bowl, whisk together vegetable broth, coconut milk, soy sauce, chili bean paste, and sesame oil. Pour this mixture into the skillet and bring to a simmer.
Gently fold the crispy tofu into the sauce and let it soak for about 2 minutes.
Add the cooked udon noodles to the skillet, tossing everything together until well-coated and heated through. Cook for an additional 1-2 minutes.
