Thursday, February 12, 2009
Martha Stewart's honeyed tofu on udon with cucumber ribbons
This was good, but I couldn't use Udon noodles because I have to have gluten free so I used some rice spaghetti noodles. I enjoyed the sauce on this. I was supposed to have bean sprouts for garnish and my store didn't have any---next time I will definitely want this. I also loved the taste with the cucumber ribbons--it added lots of flavor. Next time I may eliminate the tofu and just go with the mushrooms, sprouts, and perhaps some bok choy---ot sure. I used a different oil that had ginger in it and it added a lot of extra flavor! I think I might try this with rice sometime.
1 pound firm tofu, cut into thirds crosswise
3/4 pound button mushrooms, stems trimmed, caps halved (I used button and portebella)
2 tab reduced-sodium soy sauce (la Choy--is gluten free)
2 tab of honey
3 tab of rice-wine vinegar
2 tsp safflower oil
1 tsp sesame oil (INSTEAD OF THESE TWO OILS I USED HOUSE OF TSANG WOK OIL WHICH BLENDS SPICES OF GARLIC, GINGER, ONION AND CILANRO)
1/4 cup of fresh orange juice (I just used a good quality oj)
2 tsp spicy brown mustard (I used French's honey dijon)
2 English or seedless cucumbers peeled (I used regular ones and just used the outer parts)
1 package (10 oz) udon noodles (I used gluten free stuff)
fresh radish or bean sprouts, for garnish
1. Preheat oven to 400. Gently press tofu between paper towels to remove excess water. Cut tofu in half lengthwise , then cut into 1/2 inch sticks.
2. Line rimmed baking sheet with nonstick baking mats (I just used parchment paper). Arrange mushrooms and tofu on different sheets (I used one sheet).
3. Mix 1 tab each of soy sauce, honey, and vinegar in a small bowl. Brush this on tufo, and reserve the left-over sauce. Bake mushrooms and tofu until golden, about 15 minutes for the mushrooms and 18 or so for the tofu---flip the tofu when you remove the mushrooms. After both are done, mix them in a large bowl.
4. Add oils, OJ, mustard and remaining soy sauce, honey, and vinegar to reserved sauce. toss half with tofu and mushrooms.
5. Using a vegetable peeler, shave cucumbers into long ribbons, turning after each stroke. Stop at core and discard. Transfer ribbons to a bowl
6. Cook udon in a large pot of water following directions. Drain and toss with cucumbers and remaining sauce. Divide among bowls, and top with tofu and mushroom mixture and sauce. Garnish with sprouts and serve immediately.