Hoisin Udon Stir Fry

I think I have totally and completely fallen in love with hoisin sauce.  It is so sweet and tangy... and... good.  I know for a fact that I like sweet and heavyily flavoured foods, and stir fries are no exception to that.  Not to mention udon noodles have to be some of the best form of starch out there (but, honestly, have you ever met an Asian noodle that you haven't liked?)  There is just something about their thickness and slurp-able-ness that is irrisistable.  And where does all this get a person?  To what I had for dinner last night- this stir fry, based on Vegan Dad's Sweet Setian Stir-fry.  I originally had planned on using setian, but the pieces kind of decinigrated a bit, so tofu knots came to the rescue.  They were certainly just as good, or even better.  The cauliflower was a last minute addition, and I had a green onion crisis- we were all out, so I subbed a regular onion instead.  It still turned out to be one of the better stir fries that have appeared in front of M and I at dinnertime. 
When I first tasted the dish, it was slightly bland, so I added a bit more hoisin sauce to just my serving.  M said it was just fine with her, so it all depends.  I recommend having the sauce at the table, just in case. 

Hoisin Udon Stir Fry with Tofu Knots

Serves 4

Inspired by Vegan Dad

½ recipe beef setian, or 75 grams tofu knots, soaked

¼ cup soy sauce
¼ cup mirin
1 tbsp agave nectar
1 package snap peas (.75 lb), trimmed
2 cups broccoli
2 carrots, coined
1 red bell pepper, chopped
3 baby bok choy, chopped
2 cloves garlic, minced
¼ cup hoisin sauce
1 onion, sliced
2 cups cauliflower
1 tbsp grated ginger

1. Mix together the soy sauce, mirin, agave, and hoisin sauce.
2. Heat a wok over high heat with a bit of water. Add the onion and carrot. After a minute, add the cauliflower. After 2 more minutes add the garlic, broccoli, and ginger. Add the peas and pepper a minute later, and heat through. Add the bok choy and cook until wilted. Add the sauce and tofu or setian, and cook until you are satisfied. Serve over udon noodles.

No comments:

Post a Comment