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Curried Fried Tofu Over Japanese Udon Noodles

This recipe includes a ton of immune boosting ingredients. It is super quick to make after a long day! Packed with protein from the tofu and nutrients from superfoods like mushrooms and ginger, this meal is sure to satisfy the palate and your stomach!

VCurried Fried Tofu Over Japanese Udon Noodles

Curried Fried Tofu Over Japanese Udon Noodles

Yield: 2
Author:
prep time: 10 M cook time: 20 M total time: 30 M

ingredients:

  • 1 package of firm organic tofu
  • One package of organic Japanese udon noodles
  • One bag of organic Buna shimeji mushrooms (beech mushrooms)
  • 1 cup of organic chopped sweet onion
  • 1 tsp fresh grated organic ginger
  • 4 cloves of freshly organic minced garlic
  • 2 tbsp balsamic vinegar
  • 1 tbsp organic sriracha sauce
  • 1-2 tsp organic curry powder 
  • ½ cup fresh diced organic basil 
  • Juice of ½ fresh organic lemon and ½ fresh organic lime
  • Freshly ground black pepper and pink Himalayan salt to taste
  • 1-2 tsp grapeseed oil

instructions:

How to cook Curried Fried Tofu Over Japanese Udon Noodles

  1. Press one package of firm organic tofu and place it into your favorite tofu press. Slice the tofu into pieces about ¾ inch thick cubes, and set aside.
  2. Heat a large skillet over medium-high heat. Once the hot, add 1-2 tsp of grapeseed oil along with the tofu and cook until light brown on all sides; this will take about 5-6 minutes.
  3. After the tofu has lightly browned, add in your chopped onion, Buna shimeji mushrooms cooking until onions are transparent.
  4. Add in your fresh garlic and ginger sauté for an additional 5-7 minutes until the tofu, mushrooms, and sweet onion start to caramelize lightly.
  5. Remove skillet from heat and plate over brown rice, noodle of choice, or a bed of your favorite greens.
  6. Bring a 6-quart pot of unsalted water to a rolling boil. Add two portions of Japanese Udon noodles to the boiling water and cook uncovered 4 to 5 minutes.
  7. Immediately strain the noodles and place them into an ice bath for 5-10 minutes, this will stop the cooking process. Drain the finished noodles and serve.
Vegan, Dinner, Tofu, Mushrooms
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