Ingredients,
1 each Purple Onion, sliced
8 each Garlic Gloves, minced
2 Tbsp Ginger, grated
1/2 block of Tofu, pressed and diced
1 large Boy Choy, or 3 baby Bok Choy, sliced
2 Tbsp Sesame Oil
1 tsp Wasabi Ginger Seasoning
1/2 pack of Udon Noodle, cooked and cooled
For Sauce:
2 Tbsp Sambal (Chili Garlic Paste)
2 Tbsp Soy Sauce
2 Tbsp Honey
1 Tbsp Mirin
1 Tbsp Wasabi Ginger Seasoning
1 tsp Fish Sauce (I used plant based Fish Sauce)
2 tsp Sesame Oil
Instructions:
Be sure to cook udon noodles first and set aside.
Whisk together soy sauce, mirin, honey, sambal, Wasabi Ginger Seasoning, fish sauce, and sambal. Combine thoroughly, then set aside.
Heat wok or large skillet over medium high heat. Add sesame oil. Sauté onion for 1 minute, add ginger and garlic. Stir continuously to prevent burning. Add tofu and caramelize for 2 minutes. Add boy choy and saute for 3 minutes or until it wilts down. Season mixture with 1 tsp Wasabi Ginger. Add Udon noodles and the sauce and stir until the noodles are coated with sauce. Should take 2-3 minutes. Remove from heat. Taste and check if salt and pepper are needed. Serve immediate.
Serves 3-4 people.
This is a plant based dish, but you can add other proteins such as chicken, shrimp and steak to this recipe. This is a quick weeknight meal for the family or enough for 2 people with some leftovers.
Enjoy!