Kung Pao Vegetables with Tofu

kung pao vegetables (+ tofu + udon)


1 t sesame oil
1 T canola oil
4 cloves garlic, chopped
1/2 red onion, chopped
1 small head of broccoli, broken into florets
2 carrots, sliced on the diagonal
1 rib of celery, sliced on the diagonal
1 small packet of prepared udon noodles
1/2 block tofu, cubed
1/4 c peanuts, chopped

sauce:
1/4 c soy sauce
1/4 c orange juice
1 T cider vinegar
1 T ginger, minced
1 T chili paste or asian hot sauce (the one with the rooster on the bottle)
1 T brown sugar
1 T bottled peanut sauce
1 T cornstarch

1. Mix sauce ingredients in and set aside.

2. Heat oil in a wok or large skillet. Add onion and garlic and saute for 1 minute. Add carrots, celery and broccoli and stirfry until crisp-tender. Add the sauce and the udon noodles and combine well so everything gets saucy.

3. In a separate pan, fry up tofu in a bit of oil until brown on all sides. Add tofu and peanuts to the vegetable mixture, stirring gently to coat with sauce. Serve in deep bowls.

Credit: everybodylikessandwiches.com

***
Yum!  Udon noodles are my new favorite way to eat Asian pasta!  We added the sauce (I used storebought kung pao sauce this time, but will try homemade next time) individually so it wouldn't be too hot for the kids.  I also crumbled the tofu instead of cubing it and just threw it in with the other veggies.  This would also taste great with chicken or steak thrown in.