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Udon w/Stir-Fry and Five-Spice Tofu

This Udon w/Stir-Fry and Five-Spice Tofu recipe uses Vegetable Stock Or Water, Hoisin Sauce, Soy Sauce, Tomato Paste, and Garlic Minced. Serves 2. Keep it handy for the next time you cook it.

Ingredients

• 1/3 cup
• 3 tbsp
• 1 1/2 tbsp
• 1 1/2 tbsp
• 2
• 2
• 1 tbsp
• 1 pkg
• 2 tbsp
• 1/2 pkg
• 2
• 1
• 4
• Salt And Freshly Ground Pepper

Method (preview)

1. 1

   Coarsely chopped cilantro for garnish

2. 2

   Mix all the sauce ingredients together and set aside.

3. 3

   Cook the noodles in plenty of boiling water until tender, 5 to 7 minutes.

4. 4

   When the water foams up, add a cup of cold water to make the foam subside and repeat if needed.

5. 5

   Drain and rinse when done.

6. 6

   Heat the wok with the oil until hot but not smoking.

7. 7

   Add the tofu and stir-fry over high heat until it's sizzling, about 1 minute.

8. 8

   Remove and set aside.

9. 9

   In the same oil, stir-fry the leeks and bell pepper for 1 minute.

10. 10

    Add the mushrooms and cook for 1 minute more, then season with a few pinches salt.

11. 11

    Return the tofu to the wok and add the sauce.

12. 12

    Cook for 30 seconds and turn off the heat.

13. 13

    Drain the udon, shake it dry, and put it on a platter with the vegetables and tofu over the top.

14. 14

    Season with pepper and garnish with the cilantro.