Udon Noodles With Tofu and Malaysian Peanut Sauce
Hello, to all, I hope you had a great weekend and survived your Monday, must have more coffee. I don’t know about you, but today I was dragging myself around all day not feeling too enthusiastic about anything, especially work related. Once I finally did reach the end of the day, I walked into my home and sat at a 120 degree angle for around 45 minutes watching TV. What did I watch? No clue! I don’t remember, I just sat and stared, kind of like the screen saver of my brain came on, there was action but nothing was happening. But the eating hour was rapidly approaching and I didn’t have any clue as to what I was going to prepare, was this you today?
But, low and behold, all my training of watching Chopped on Food Network was about to pay off! I found some udon noodles, I found some tofu, I found some bell peppers, a few green onions, hey I know how to make a malaysian peanut sauce, hey I just found out what I’m cooking for dinner! Truth be told, I could not make it past the first round of Chopped, those chefs are operating in a whole other realm. But tonight, I didn’t get chopped, and you won’t either if you make this delectable, healthy, easy, EJlicious dish!
One thing I’ve learned when I do my shopping is that besides buying exactly what I need, I always buy staples that I can ‘wing it’ when nothing is planned. Some of my staples that I purchase might be; pastas, gnocchi, tortillas, soba noodles, tomato sauce, chicken broth and a protein like chicken. I can make so many different meals by just having these always around.
Well, I gotta get back to that 120 degree angle on the couch so I can prep for the 180 degree angle I will be spending on my bed! Have a great new day tomorrow and thanks for reading.
- 3/4 cup rice vinegar
- 1/4 cup firmly packed brown sugar
- 1/4 cup low-sodium soy sauce
- 1 tablespoon minced peeled fresh ginger
- 3 tablespoons water
- 2 tablespoons natural-style chunky peanut butter
- 1/2 to 3/4 teaspoon crushed red pepper
- 4 garlic cloves, minced
- 2 bell peppers
- 2 green onions
- Package of firm tofu, cut up into 1/2″ cubes
- 1 lb package of udon noodles
Combine first 8 ingredients in a bowl; stir well with a whisk.
Cook udon noodles as directed, put aside in large bowl.
Heat a nonstick skillet over medium heat. Add canola oil to pan; swirl to coat. Add tofu; cook 5 minutes, stirring frequently. Remove tofu from pan. Cook bell peppers in pan for about 3 minutes. Set tofu and peppers aside.
Pour rice vinegar mixture into pan; bring to a boil over medium-high heat. Cook 6 minutes or until slightly thickened. Return tofu and peppers to pan; cook 1 minute and then pour into large bowl holding noodles. Mix well, garnish with green onions.