| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Servings |
Yield 2-3 servings
|
Ingredients
For the Sauce
- 2 ½ tablespoons soy sauce
- 4 teaspoons rice wine vinegar
- 1 tablespoon maple syrup
- ½-inch ginger peeled and minced
- 1 garlic clove minced
- 1-2 teaspoons sriracha optional
For the Marinated Tofu
- 1 lb. lb. block extra firm tofu pressed and cut into 1-inch pieces
For the Marinade
- 1 ½ tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Dash black pepper
- Dash smoked paprika
- 1 tablespoon water
For Cooking
- 2 teaspoons vegetable oil
- 1 teaspoon cornstarch
For the Noodles
- 7 oz dry udon noodles
- 4 tsp vegetable oil
- 3 ½ oz broccoli cut into florets
- 1 bok choy chopped small
- 1 bell pepper julienned
- 1 small carrot julienned
- 3 spring onions thinly sliced
MASTERS CLASSES ONLY: Rice Paper Dumplings
- 1/2 block extra-firm Tofu pressed
- 1/8 Cabbage shredded
- 1/8 cup soy sauce
- 1/4 carrot peeled and shredded
- 1 green onion chopped
- 1/2 tbsp sesame oil
- 1/2 tbsp soy sauce
- 1 tsp grated garlic
- 1 tsp grated ginger
- Pinch Salt
- Pinch black pepper
- 12 rice papers
- 1/2 tbsp soy sauce
- 1 tsp grated garlic
- 1 tsp grated ginger
- Pinch Salt
- Pinch black pepper
- 12 rice papers
Ingredients
For the Sauce
For the Marinated Tofu
For the Marinade
For Cooking
For the Noodles
MASTERS CLASSES ONLY: Rice Paper Dumplings
|
|
Instructions
To Make the Tofu
- In a pan over medium high heat, add the oil. Once hot, scoop your tofu out of the leftover marinade (do not toss your marinade) and add into the pan. Crisp up your tofu on each side for about 2-3 minutes on each side, until all sides are crisped up and browned.
- While your tofu is cooking, add 1 teaspoon of cornstarch to the marinade and whisk vigorously to combine.
- Once tofu is finished cooking. Turn off the heat. Immediately add in your marinade and stir to combine. The residual heat will heat through the sauce and cook off the cornstarch. Stir to combine and let it all sit together for at least 2 minutes. Remove from the stove.
For the Sauce
- Mix all the sauce ingredients and 2 tbsp of water together in a small bowl until smooth, set aside.
For the Noodles
- Bring a pot of water to the boil, cook your noodles according to the instructions on the packet. Drain your noodles 60 seconds before they are fully cooked so that they don’t overcook in the wok later.
- Heat up a wok on a medium heat. Add 2 tsp of oil and allow it to get hot – until it starts shimmering.
- Add in broccoli and stir-fry for 1-2 minutes, next add in white parts of bok choy and stir-fry for another minute.
- Push broccoli and Bok choi to a side, add in a little more oil followed by red pepper, carrot and add white parts of spring onions (save the tops for garnish). Stir-fry for another minute or two.
- Finally, add in fresh edamame (if using frozen add them in the earlier step) and bok choi leaves. Stir-fry for another 30 seconds.
- Transfer the veggies to a large plate. Add a small splash of water and peanut sauce into the wok, allow it to bubble for 15 seconds before adding in cooked noodles. Coat the noodles in the sauce, return stir-fried veggies and tofu into the pan. Stir to combine.
- Divide between bowls, garnish with sliced spring onion tops and coriander.
MASTERS CLASSES ONLY
- Into a bowl, add all the filling ingredients and mash the tofu in until well combined.
- Soak the rice papers in warm water for 5 seconds or until soft. Place 2 tbsp of filling in the middle. Bring the top flap down, then the right and left side. Then bring the top flap upward to seal. Do one more layer to ensure it does not break when cooking.
- Over medium high heat, add enough oil to coat the pan. Cook on each side until golden brown (about 2 minutes each) and crispy.
1027 Terra Nova Boulevard