Oh Monday…I can’t really complain, you were good….
But today I let something get to me…something that never in million years would I have ever cared about, but this new sensitive me suddenly cares, urgh. I wish I didn’t, but I guess I do! Go figure! So instead of bottling up all the negative feelings, I came home changed into my running clothes, armed with my “move me” music and ran and ran until I couldn’t run any more. And then I ran towards my kitchen and decided to embrace the Meatless Monday.
I have finally learned how to channel my frustration…the key is to go for a long run and then get lost in the kitchen. My gosh it only took me three years to figure this out, but I finally got it!
So being that today is the national meatless monday day and I had some tofu on hand, inspired by this, I embarked on making a totally new recipe [to me] and proved that I can really do anything in the kitchen. Not sure whom I was proving this to, except myself, but my gosh it felt good.
And yes, it was easy, quick, tasty and may I add pretty. We all know I like pretty things, but taking pictures of pretty food is extra exciting!
Black Peppercorn Stir Fried Noodles
For the Black Pepper Sauce:
½ tablespoon freshly ground black peppercorns
5-6 tablespoons soy sauce
3 tablespoons mirin (sweet rice wine)
2 tablespoons honey or sugar
1 1-inch piece ginger
3 cloves garlic
2 tablespoons cornstarch dissolved in 6 tablespoons water
For the Stir Fried Noodles:
2 tablespoons sesame oil
8 ounces udon noodles (I couldn’t find udon noodles, so I used the rice noodles I already had)
2 cups spinach leaves
10 ounces extra firm tofu
sesame seeds for topping
Bring a large pot of water to boil. Add the noodles and cook
for 1-2 minutes (they should NOT be all the way cooked – just enough to barely
soften). Drain and rinse with cold water – this removes starch and helps them
stir fry without turning into a big blob. Set aside.
Place all the sauce ingredients in the food processor and
give it a whirl. When it’s smooth, taste it and adjust to your liking. Cut the
tofu into slices and press out the excess moisture several times with paper
towels. Cut the tofu slices into cubes. Heat 1 tablespoon sesame oil in a large
wok or nonstick skillet. When the oil is shiny, add the tofu. Stir fry very
gently (breaks apart easily) for 5-10 minutes until deep golden brown. Add a
tiny splash of black pepper sauce, a tiny splash of water, and ½ tablespoon oil
and shake the pan around – everything will be all sizzly and awesome. When the
tofu is cooked to your liking, transfer to a bowl and set aside.
Heat the remaining ½ tablespoon oil in the skillet. When the
oil is shiny, add the noodles and black pepper sauce. Add a splash of water if
the sauce becomes too thick. Stir fry until the noodles are softened
completely, covered with sauce, and piping hot. Remove from heat and toss with
the spinach and tofu. Serve sprinkled with sesame seeds.
Meatless Monday, Meatless Mondays, meatless recipe, tofu