Do you like it sweet and spicy or very spicy? Adjust the amount of chili garlic sauce to make it perfect for you. The first time Sue made this recipe, she used 2+ tablespoons of chili garlic sauce. Ooh – way too spicy! The next time she used only 1 tablespoon, and it was just right.
To make this recipe fast and easy, slice tofu and veggies in advance, even the day before. The sauce can be made ahead as well. If you like more veggies, add a thin-sliced carrot or zucchini.
8 oz. uncooked udon noodles
3 Tbs. tamari
1 Tbs. to 2½ Tbs. chili garlic sauce
2 tsp. sesame oil
2 Tbs. sugar
½ tsp. minced garlic (1 garlic clove)
One 14- to 16-oz. package extra firm tofu
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/3 cup chopped green onions
2 to 3 Tbs. olive oil
Cook udon to desired firmness.
Make the sauce by whisking together the tamari, chili garlic sauce, sesame oil, sugar, and garlic. Set aside.
Rinse the tofu block. Stand it up on the narrow edge and slice through. Place the block halves face down and make three cuts the long way and three or four slices crosswise, ending up with ½- to 1-inch cubes.
Slice the peppers and onion.
In a large frypan, sauté the tofu in olive oil until lightly browned, turning halfway through. Add sliced veggies and cook just a few minutes, until veggies are tender-crisp.
Transfer the cooked, drained pasta into a shallow serving bowl. Top with tofu and veggies, and pour sauce over all. Serve.