In the recipe below I also use Wakame which is Japanese edible seaweed. You might be sticking your nose up at this, but seaweed is actually very mild in flavor and provides a whole whack of vitamins including calcium, iron, magnesium and folate. The consistency of the wakame in this recipe will probably remind you of cooked spinach. You can find the wakame flakes in specialty food markets or in the Asian/International section of your grocery store (if your grocery store has a sushi bar inside, look around there).
I hope you enjoy this recipe. It requires some serious slurping from the udon noodles but I think all good noodle dishes require slurping up every bite :)
Tofu Udon Bowl
1 tbsp sesame oil
2 cloves garlic, minced
1 package firm tofu
1 head broccoli, chopped into florets
3 green onions, diced
1 carrot, julienne
1/4 cup wakame flakes
1/2 tsp fresh ginger, grated
1 tbsp fish sauce
2 tbsp low sodium soy sauce
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
1/2 cup no salt chicken broth (can substitute veg if you like)
1 tsp hot sauce
3 small packets of udon noodles (600g)
1) Take wakame flakes and cover them with warm water in a small bowl. Drain after 5 minutes.
2) Take tofu and press in a cloth to remove excess moisture (up to 10 minutes before). Cube into bite sized pieces.
3) Heat sesame oil in a large Wok on medium high heat. Once warm, add in garlic and brown for about 1 minute.
4) Add in tofu stirring often until all sides of the tofu are lightly browned.
5) Add in broccoli, green onions and carrot. Saute for about 2 minutes until they begin to soften.
6) Add in all the remaining ingredients and stir well. Reduce mixture to medium low heat and let simmer for 5-10 minutes.
7) Serve in large bowl and pour broth from bottom of pan over the noodle mixture.