Black Sesame Tofu with Hoisin Broccoli Noodles

Having been a vegetarian myself for many, many years (I'm not anymore), I have so many recipes I used to play with years ago. The Bloke never seemed to want to eat vegetarian but I think I may be showing him that if the effort is put in - vegetarian food is certainly as tasty as meat dishes! So I am introducing a vegan or vegetarian meal at least once or twice a week these days, which pleases me so much.

Here we have tofu, which was always a favourite of mine. I have coated the tofu chunks in soy flavoured egg and then black sesame seeds (sadly making it non vegan - I'll work on that!). Its simple and delicious with any stir fry you want to make/have ingredients in your fridge for. Low fat and good for you with plenty of taste!!!

Ingredients:

200g tofu
4-5 tbsp. black sesame seeds
1 egg
2 tbsp. soy sauce
3 cloves garlic
3 tbsp. Sake or mirin
2 tbsp. hoisin sauce
1 tsp. sugar
1 red chilli (I used a Thai hot chilli), finely sliced
4 spring onions, sliced
1/4 head broccoli, in florets
1/2 red pepper, sliced
25g fresh coriander, chopped
200g udon noodles
1 tsp. sesame oil

Method:

Chop the tofu into 1cm cubes (makes about 24) and dry with kitchen roll. Put the black sesame seeds onto a plate. Whisk the egg with 1 tbsp. soy sauce and add one whole peeled garlic clove, smashed. Dip the cubes of tofu into the egg mix and then into the sesame seeds to cover. Place onto a plate and refrigerate until ready to cook. Discard the egg mix.

Make the sauce. In a small pan add 3 tbsp. sake, 2 tbsp. hoisin sauce, 1 tsp. sugar & 1 tbsp. soy sauce. Bring to a boil and let reduce for about 3 minutes to thicken. Set to one side.

Cook the noodles for 7-8 minutes (or to packet instructions) and drain. Put into a bowl and add 1 tsp. sesame oil to prevent sticking. Set to one side.

Stir fry the broccoli, red pepper and the green part of the spring onions for 6-7 minutes until tender. Slice the remaining 2 cloves of garlic and the chilli and add to the veg; cook for another 2 minutes. Add the cooked noodles to the pan and mix in with the vegetables. Then stir in the sauce along with the fresh coriander. Serve the noodles in a plate, top with the tofu and garnish with the red chill. Delicious!