Look for black bean sauce, mirin, and udon noodles in the Asian section of your market. If you can’t find udon noodles, use whole-wheat fettuccine. Hoisin or teriyaki sauce can replace the black bean sauce; the dish will be much sweeter, but still very tasty.
Recipe Ingredient Details:
8 ounces wide udon noodles (Japanese buckwheat noodles)
2 tablespoons black bean garlic sauce
2 tablespoons mirin (rice wine)
10 ounces firm tofu
3 teaspoons toasted sesame oil (divided)
4 cloves garlic (minced)
1 small head (or 1/2 large head) bok choy, sliced 1/4-inch thick (stems and leaves separated)
2 cups julienned carrots
Salt (to taste)
1/4 cup julienned daikon or red radish (for garnish)
Pickled ginger (for garnish)
Cook noodles according to package directions. Meanwhile, in a small bowl combine black bean sauce and mirin; mix well. Press tofu between paper towels to absorb excess moisture. Cut tofu into 3/4-inch slices; cut slices into 1-inch squares. In a medium bowl, combine 2 tablespoons of the black bean mixture with the tofu, toss, and set aside.
Heat a large, deep, nonstick skillet over medium-high heat. Add 1 teaspoon of the sesame seed oil, garlic, and bok choy stems; stir-fry 2 minutes. Add bok choy leaves, carrots, and tofu mixture; stir-fry 2 minutes or until vegetables are crisp-tender. Add salt to taste.
Drain noodles; toss with remaining black bean mixture and remaining 2 teaspoons sesame seed oil. Transfer to serving plates. Spoon tofu mixture over noodles. Garnish with daikon or red radish and pickled ginger.
Recipe Additional Notes:
Adapted and reprinted with permission from The RealAge Diet by Michael F. Roizen, MD, and John La Puma, MD (HarperCollins, 2001).
PER SERVING: Calories 327,Fat 9,Perfat 25,Cholesterol 0,Carbo 49,Protein 16,Fiber 5,Sodium 571
Mon, 2004-03-01 14:43