There’s a certain child in my home that has decided she’ll hate all up on everything I make.
“Is this vegan? Ewwwww.”
“Why does it have to be vegan? Meat rocks!”
“Disgust.a.roo. Can I go text my friends now?”
Sigh. Why do bouncing babies have to grow up and wear high heels and get opinions?
So, this particular child has actually been a gift. Because she challenges every meal I make, which means I have to work extra hard to get girlfriend to eat her plant-based foodstuffs. Which means lucky for you. Because the vegan recipes posted up here have passed her discerning, nose-scrunch. It’s a gift for us all, I tell you.
So this recipe is a great way to introduce tofu to your family, and stuff them full of cabbage, too.
Oh, I just rhymed that line above, didn’t I? Forgives.
The secret to getting people who regularly shun this sort of dish is a crispy tempura batter on the tofu and a beautifully simple sauce on the cabbage. You toss it all with fat udon noodles, and suddenly you’ll have a table of people begging for seconds.
“Whatevs mom. I’m just want another bowl because I’m hungry since everything we eat around here is vegan and healthy and all vegetabley. Geez. What if I don’t wanna live until I’m 110 years old? ”
Preteenagehood. Precious, innit?
Vegan Udon Stirfry with Tempura Tofu
1 package udon noodles
1 package tempura batter
1 package tofu
1 cup coconut oil + 1 tablespoon
1 tablespoon sesame oil
2 cloves garlic, finely chopped
1/2 white onion, cut into thin pieces
1/2 head cabbage, cut into fine strips
1 bunch scallions, cut into thin strips
4 tablespoons Braggs aminos (or soy sauce)
juice of 1 lime
salt and pepper
fresh cilantro for garnish
Boil a pot of water and cook udon noodles according to package directions. Drain and toss in a large bowl.
While your udon noodles are cooking, slice the tofu into four thin sheets. Place them between several pieces of paper towels and allow them to sit and drain while you chop your veggies.
Mix the tempura batter according to package directions in a medium bowl. Add a 1/2 tablespoon of Braggs to the tempura.
Now, heat the sesame oil and 1 tablespoon olive or coconut oil in a wok over high heat. Add the garlic and onion slices. Cook for about 30 seconds then toss in the cabbage. Season with Braggs and lots of pepper. Cook just until soft, about 1 minutes. Add the scallions, cook another 30 seconds or so. Toss on top of your Udon noodles, squeeze lime juice over the cabbage mixture.
In a large, nonstick skillet, heat the coconut oil over medium-high heat. Because you're flash frying the tofu, you might be surprised how hot you need your oil.
Slice the pieces of tofu into triangles (I cut each "sheet" of tofu into 8 triangles), dip each triangle into the tempura, then add it to the hot oil. Cook until golden brown, then gently turn the triangles over and flip to the other side until golden brown. Cook 8-10 pieces of tofu at once. Transfer to a plate while you fry the remaining pieces of tofu.
Serve your hot tofu on top of the cabbage. Spoon into bowls and mouths immediately, garnished with cilantro, if desired.