Wednesday, February 9, 2011

Seriously Awesome

Isn't it a thang o' beauty?  Seriously.  Awesome.  Yes, there's some work involved, and you may not have everything on hand in your pantry.  But it's so worth the effort! 

  • 1 quart vegetable broth

  • 2-inch piece fresh ginger, cut in half

  • Pinch sugar

  • 1/3 cup rice vinegar

  • 1/4 cup soy sauce 

  • 2 tablespoons oyster sauce

  • 1/2 teaspoon Sambal (careful, it's hot)

  • 1 pound firm tofu

  • 1 cup bread crumbs, Panko preferred

  • Pinch cayenne pepper

  • 1/2 teaspoon hot paprika

  • Salt and pepper, to taste

  • 2 eggs, lightly beaten

  • 2 tablespoon peanut oil

  • 2 tablespoons sesame oil

  • 1/2 tablespoon minced fresh ginger

  • 2 garlic cloves, minced

  • 1 dried Hawaiian chile, chopped (can use habanaro, but we didn't use either)

  • 1 pound Chinese broccoli, roughly chopped (we used napa cabbage)

  • Salt and pepper, to taste

  • 1/2 pound udon noodles, cooked

  • 1 bunch green onions, julienned

  • 1/4 cup chopped cilantro (we at least doubled the cilantro)

  • 1/2 cup peanuts, roasted and salted

  • To prepare the soup, in a saucepan over medium-low heat, combine the vegetable broth, ginger, sugar, rice vinegar, soy sauce, oyster sauce and sambal. Allow to simmer 15 minutes to mingle the flavors.

    To prepare the tofu steaks, cut the tofu block lengthwise, then cut in half to make 4 slabs. Lay several layers of paper towels on a cutting board then place the tofu, side by side, on top. Cover the steaks with more paper towels and press down to drain out some of the water in the curd (making it denser and hold together better when cooked.) Combine the bread crumbs, cayenne, paprika, salt and pepper. Dip each piece of tofu into the beaten eggs then dredge in the seasoned bread crumbs to coat. Heat peanut oil in a skillet over medium-high heat. Fry the tofu steaks 4 minutes each side. Remove to a platter lined with fresh paper towels. Add sesame oil to the skillet, stir-fry the ginger and garlic with the chili for 2 minutes to build a base flavor. Add the broccoli and saute 3 minutes until it begins to soften, season with salt and pepper. Divide the udon noodles and spicy broth among 4 bowls. Add the broccoli then lay a piece of tofu on top. Garnish with a sprinkle of green onions, cilantro, and peanuts before serving.

    We also added imitation crab, which was wonderful in there!  Luckily, it made enough for dinner again tonight!


    1. This dish is right up my alley!
      I love every item in the recipe,certainly going to have to try this soon!

    2. It looks so wonderful!! We love soups, and even eat them in the summer. I've never seen one like this! Did yu just make it?

    3. We got this recipe from food network several years ago. One of our faves! It just dawned on me that I didn't tell you the name of it!
      Pan Fried Tofu with Spicy Ginger Soup.