I made a comforting bowl of thick udon noodles in peanut sauce served with firmly fried tofu and steamed broccoli. I got the idea for this dish from The Flavour Thesaurus by Niki Segnit, as there was a description of the flavour combination of coriander leaf and peanut. I have to say that coriander really did add something nice to this dish and broccoli was a nice addition too.
This was a surprisingly fast and uncomplicated weekday dish and I will surely be refining this recipe further. Next time I'll probably try smaller tofu pieces and smaller broccoli florets mixed straight into the noodles. I will also try to this with other veggies.
So here's my vegan recipe of today:
300 g tofu
2 tbsp vegetable oil
3 garlic cloves
3 cm ginger
Handful of peanuts
Sprinkle of chilli flakes
Splash of soy sauce
Splash of toasted sesame oil
3 tbsp peanut butter
200 g udon noodles
Chop the garlic and ginger finely and peel the peanuts.
Cut the tofu into large pieces and fry them in vegetable oil until firm and golden brown.
Cut the broccoli into florets and steam them.
Cook the noodles in water.
Start frying the garlic and ginger in a pan and after a while add the peanuts.
Add the chilli flakes, a splash of soy sauce, a splash of toasted sesame oil and peanut butter.
Once these have made a nice sauce, also add the udon noodles to the pan and season with fresh coriander.
Serve all components together and enjoy!