Marinated Tofu with Vegan Satay Noodles
Recipe for the week of January 29- February 2, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
Yield2-3 servings 25minutes
Cook Time
35minutes
Servings Prep Time
Yield2-3 servings 25minutes
Cook Time
35minutes
Ingredients
For the Sauce
  • 2 ½tablespoons soy sauce
  • 4teaspoons rice wine vinegar
  • 1tablespoon maple syrup
  • ½-inch gingerpeeled and minced
  • 1 garlic cloveminced
  • 1-2teaspoons srirachaoptional
For the Marinated Tofu
  • 1lb. lb. block extra firm tofupressed and cut into 1-inch pieces
For the Marinade
  • 1 ½tablespoons rice wine vinegar
  • 1teaspoon sesame oil
  • 1tablespoon honey
  • ½teaspoon garlic powder
  • ½teaspoon onion powder
  • Dash black pepper
  • Dash smoked paprika
  • 1tablespoon water
For Cooking
  • 2teaspoons vegetable oil
  • 1teaspoon cornstarch
For the Noodles
  • 7oz dry udon noodles
  • 4tsp vegetable oil
  • 3 ½oz broccolicut into florets
  • 1 bok choychopped small
  • 1 bell pepperjulienned
  • 1 small carrotjulienned
  • 3 spring onionsthinly sliced
MASTERS CLASSES ONLY: Rice Paper Dumplings
  • 1/2 block extra-firm Tofupressed
  • 1/8 Cabbageshredded
  • 1/8cup soy sauce
  • 1/4 carrotpeeled and shredded
  • 1 green onionchopped
  • 1/2tbsp sesame oil
  • 1/2tbsp soy sauce
  • 1tsp grated garlic
  • 1tsp grated ginger
  • Pinch Salt
  • Pinch black pepper
  • 12 rice papers
  • 1/2tbsp soy sauce
  • 1tsp grated garlic
  • 1tsp grated ginger
  • Pinch Salt
  • Pinch black pepper
  • 12 rice papers
Instructions
To Make the Tofu
  1. 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.
  2. While your tofu is cooking, add 1 teaspoon of cornstarch to the marinade and whisk vigorously to combine.
  3. 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
  1. Mix all the sauce ingredients and 2 tbsp of water together in a small bowl until smooth, set aside.
For the Noodles
  1. 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.
  2. Heat up a wok on a medium heat. Add 2 tsp of oil and allow it to get hot – until it starts shimmering.
  3. Add in broccoli and stir-fry for 1-2 minutes, next add in white parts of bok choy and stir-fry for another minute.
  4. 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.
  5. Finally, add in fresh edamame (if using frozen add them in the earlier step) and bok choi leaves. Stir-fry for another 30 seconds.
  6. 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.
  7. Divide between bowls, garnish with sliced spring onion tops and coriander.
MASTERS CLASSES ONLY
  1. Into a bowl, add all the filling ingredients and mash the tofu in until well combined.
  2. 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.
  3. Over medium high heat, add enough oil to coat the pan. Cook on each side until golden brown (about 2 minutes each) and crispy.