Updated: Jun 2
< BOKCHOY TOFU UDON NOODLE STIR FRY/ 青梗菜と豆腐の焼うどん>
＜Yield> 1 serving
<Prep time> 5mins
<Cook time> 10 mins
1cup(100g), chopped, bokchoy
½ cup(100g), sliced, onion
1 tbsp, grated ginger
1 block(200g) firm tofu
2 tbsp potato starch
1 serving (200g) frozen udon noodle
1 tbsp high heat oil( I use rice oil on YouTube)
1 tbsp sesame seeds (ground & toasted )
1 tbsp spring onion ( chopped)
1½ tbsp soysauce
2 tbsp Mirin
½ tsp kombu salt
5g / 2inch kombu
3 tbsp salt(50g)
To make kombu salt, blend kombu and salt until it becomes sand-like consistency. Shift them over the colander. We are only going to use ½ tsp in this recipe.
1; Remove the moisture of tofu by squeezing. Cut it into thin strips. Coat it with a mixture of potato starch and ¼ tsp of kombu salt( see above). Heat oil over mid heat. Pan fry them until all sides become nice and golden. Set it aside.
2; Microwave udon for 3 mins or boil it until it’s arudente. Grate ginger. Thinly slice bok choy and onion.
3; Clean the pan with a kitchen towel, saute onion and bok choy followed by ¼ tsp of kombu salt . Cook it for 2-3 ins over high heat. Add udon noodle. Reduce the heat to low and season it with soy sauce and mirin. cook it for another 1 mins or so. Back tofu into the pan and one more mix to combine.
4; Add grated ginger and ground toasted sesame seeds . Give a stir and remove it from the heat. Serve it on the plate along with chopped spring onion. Enjoy it with your favorite chili sauce if you want.
<Miwa’s tips> ※Watch more on YouTube!
1; If you don't want the udon noodle to stick together, rinse it under the water after it’s cooked to remove the starch.
2; Use any vegetables you have on hand such as carrot, leeks, mushrooms and spinach.
3; It comes out fairly quickly once adding udon noodle, so I recommend to prepare everything before start cooking.
4; It’s important to toast and ground the sesame seeds.
Keep in an air-tight container in the fridge for 5 days.
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