Spicy Chinese Potatoes are a favorite in my house. She had tried cooking it years ago and was so disappointed in the results she never tried again. And as you’d probably guess, it is packed with protein too – 33 grams to be exact. I agree, hoisin always makes me happy. (Add more cornstarch/potato starch, if necessary.). I'm the recipe creator, writer, and photographer behind Cadry's Kitchen. Add the hoisin sauce and toss to coat evenly, then let it sit for at least 30 minutes, and up to overnight. If you’ve never had udon noodles, then now’s your chance. Your email address will not be published. As long as I have a tofu in the fridge, some stray vegetables (or even just peanuts), and soy sauce + vinegar + sugar, I’m all set. After the tofu has marinated, remove it from the liquid, and coat it in cornstarch. Let the tofu sit for 20 minutes, then unwrap and discard the excess liquid. George Washington’s 1795 Thanksgiving celebrated liberty. Heat the oil over medium-high heat in a large skillet. A full vegan meal in a bowl! Repeat with remaining cornstarch, one tablespoon at a time, until the tofu is well-coated. The base of the bowl is wonderfully slippery udon noodles, which you bathe in an easy peanut sauce before adding wilted spinach for more nutrients — and color. Recently, a colleague confessed to being tofu-challenged. Place the cornstarch on a large plate. Seal the bag and give it a good shake. Remove the tofu from marinade and lay out on cornstarch, tossing to coat all sides. Heat the oil over medium-high heat in a large skillet. First of all, I want to introduce you to tofu skin. Although, I just checked, and the hoisin sauce aspect on the calorie counter was higher than the brand I used. Peanut butter sauce, tofu, and noodles is pretty much my ultimate meal, so this dish is on my meal list for the week. If you have peanut allergies you can substitute the peanut butter with "soynut butter." But the chef behind the feast had none. If your family is like mine, and loves their tofu, feel free to increase the amount. That’s too bad that the peanut sauce wasn’t to your liking. After visiting China, I think it’s pretty safe to say that there is no singular “szechuan chicken.” Soooo there’s definitely no way I’m calling this one an “authentic” version of anything. When the tofu is ready, sprinkle the cornstarch or potato starch into a large shallow bowl or on a small rimmed baking sheet. Strain from the pan and set aside. And then it’s time for the recipes. Divide the hoisin noodles with tofu between bowls and scatter over the scallions to serve. It’s still about 870 calories per serving, though. Working in batches as needed, use a slotted spoon to transfer the tofu from the hoisin marinade to the starch, reserving any extra marinade left in the tofu bowl. Then add the drained udon noodles to the peanut sauce. They come in packages with 8 ounce portions of noodles. (You know she & Adam were vegetarians before the apple fiasco, right? Fundamentals, irresistible recipes and more, in your inbox on Fridays. Turn down the heat and cook for 2 minutes, then add the udon back into the pan. Heat a wok or large frying pan over a medium heat. (In the cookbook, it's listed as 4 ounces of tofu, but that's a typo. Bring to a boil and add the udon. As an Amazon Associate I earn from qualifying purchases. Mix the hoisin and 2 tablespoons soy sauce in a small bowl. Place the tofu in a colander and pour the boiling water over the top. whatever you have that is fresh! Look it up!). Stir in the cooked udon, tossing to coat with the sauce, then return the wilted spinach to the pan, stirring to incorporate and just heat through. Remove the tofu from marinade and lay out on cornstarch, tossing to coat all sides. That same before-and-after approach is what drew me, coincidentally, to a recipe for fried hoisin tofu in Ginny Kay McMeans’s new book. Divide the hoisin noodles with tofu between bowls and scatter over the scallions to serve. Add the broth, peanut butter, and remaining soy sauce to the same saucepan and bring to a boil. Pat dry with paper towels, then transfer the tofu to a plastic zipper-close bag. This may be a silly question – are the 968 kcals per serving, or overall? Combine all of the sauce ingredients in a medium bowl; whisk until well-combined. I’ve written before about my love for udon noodles – specifically the thick, frozen noodles found in Asian grocery stores. Tofu and Brown Rice Noodles in Hoisin Sauce Tofu and Brown Rice Noodles in Vegan Hoisin Sauce. Binge-worthy and on the table in 30 minutes! We are voracious eaters in my family, and we love tofu! Bring a saucepan of water to the boil over a medium heat. I’m glad the tofu worked out at least. Or skip the marinade in favor of an after-frying glaze, using hoisin or teriyaki sauce or something like it. And rice. Your email address will not be published. I like the brand, « Charred Tomatillo Salsa Verde with Avocado, Pasta with Vegan Vodka Sauce — Nut Free! Bring to a boil and add the udon. Don’t feel put off by the long preparation time of an hour and five minutes. But here are a few possible substitutions! So I updated the post/recipe box to show 8 ounces instead. Spices: Feel free to spice this up however you see fit! Tip the cooked noodles into the tofu and vegetable mixture then add the hoisin sauce and stir-fry for 1-2 minutes or until everything is cooked through and piping hot. (If you’re using frozen udon noodles, they will need less boiling time since they’re already fully cooked. ASIAN NOODLES IN HOISIN SAUCE (ZHAJIANG MIAN) Gourmet Persuasian. Use a slotted spoon to transfer to a bowl, and pour out and discard any excess oil from the skillet. If you’ve got peanuts, you’ve got Kung Pao Tofu. Is there a lonely orange in your fruit bowl? Add the bell pepper, carrots, and light-colored scallions to the pan. For a printer-friendly and scalable version of this recipe, view it here. This particular Hoisin Tofu recipe was derived from a “szechuan chicken” recipe I used to make back in the day. Add the peanuts and peppers and fry for 1 to 2 minutes, until browned and fragrant. Drain the tofu and cut into bite-sized cubes. Calories: 480; Total Fat: 20 g; Saturated Fat: 5 g; Sodium: 1280 mg; Carbohydrates: 60 g; Dietary Fiber: 6 g; Sugars: 15 g; Protein: 20 g. Join our virtual cookbook club and sample recipes from our 10 must-reads — then decide what to add to your shelf. Hi, I'm Linda, mother of three and Mimi to one. The hoisin tofu is utterly delish too. So she asked me: What are the secrets? Joe Yonan is the Food and Dining editor of The Washington Post and writes the Weeknight Vegetarian column. This is a lunch or dinner that is hearty, filling, and wonderfully flavorful. 8 ounces of tofu is better. I still loved the sauce, so I decided to run with it and make a meatless version. hoisin sauce, lunch, noodle bowl, quick recipe. Add the tofu to the hot oil and fry on all sides. The book starts with a primer on protein, as well as highlighting some vegan protein heavy hitters – seitan, tofu, and tempeh. Ooh these look ah-mazing! ground pork, vegetable oil, extra firm tofu, cucumbers, onion … Every Monday for 10 weeks. I snacked on it while finishing the noodles. Divide the spinach-udon mixture among individual bowls. Turn down the heat and cook for 2 minutes, then add the udon back into the pan. It doesn't require pressing before using. Nothing but scallions? Transfer the spinach to a separate bowl. Drain and dry the tofu out well with kitchen paper and then cut into cubes and put in a bowl. My husband and I live in Texas. And as you’d probably guess, it is packed with protein too – 33 grams to be exact. There’s a two-page chart with top vegan sources for protein.