Today is a quick one, in more ways than one. I’m just going to quickly share a recipe, but the recipe itself is quick as well. And you only need one pot, so the dishes are quick too. So here it goes.
What do you need:
- 1 to 1,5 cup of leftover veggies cut in small pieces of frozen veggies **
- 1/3 to 1/2 of a block of tofu (depending on the size and how hungry you are)
- 1 packet of pre-cooked udon noodles ***
- 3 tbsp of soy sauce
- 2 tbsp of mirin (sweet Japanese cooking wine, which can be found at Asian food shops)
- 3/4 tbsp sugar
** If using leftover veggies you can use almost anything, like broccoli, bell pepper, carrot, onion, bean sprouts, cabbage or cucumber. Just be sure to cut cruciferous veggies such as broccoli very small so it cooks quickly and to add veggies as bean sprouts and cucumber at the end instead so they don’t get soggy.
*** If these udon noodles are not available or desired you can use other noodles instead, but these are incredibly convenient.
If necessary, press your tofu. This can be done simply by putting it on a kitchen towel (either a couple of paper towels or a dish towel) and putting a heavy cutting board (or a cutting board with a couple of books on it) on top of it), but honestly with fresh tofu I rarely bother unless I want to marinate it. Next, heat a little bit of oil in a wok. Add the tofu and cook until all sides are golden brown. Add your vegetables and stir fry for a couple of minutes. Add the soy sauce, mirin and sugar and stir again. Let this cook for another minute or so and then add the noodles. Cook until the block of noodles falls apart without prying. If using add your quick cooking veggies and heat for a short moment. Serve in a bowl and enjoy!
This recipe serves one person, but can easily be multiplied for more servings.