GameDay Udon with Tofu

It’s football season and today is the second home game here in town. We spent some time on campus before the game, and then on our way home before the first snap I realized that I didn’t make a plan for cooking dinner at home – which, on a game night, is essential due to the super long wait times and intense traffic around town.

Instead of heading to the store, we decided to make something from what we had at home. Thanks to Costco, we were well stocked with not only mac and cheese but also some cooked udon and extra firm tofu. Since we were already off schedule, I made some mac and cheese to stave off hangry kids and then threw together the GameDay Udon below. Pretty tasty!

Spontaneous GameDay Udon

Ingredients:

• 1 pkg extra firm tofu (pressed for 30 min)
• 2 tbsp cornstarch
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 medium onion, chopped
• 4 small/medium carrots, sliced
• 1 cup cabbage, chopped
• 2 bricks cooked Udon or 4 individual packets (~26 oz total)
• 1/4 or so Japanese Barbecue Sauce or teriyaki sauce
• 1.5 cup or so of water
• 2 tbsp crunchy peanut butter
• 2 tbsp toasted sesame oil
• Salt and pepper to taste
• Steamed broccoli, 2 cups (optional)

Directions:

• Press the tofu: Drain tofu, completely wrap in several paper towels, and place on a plate or small baking sheet. On top of the wrapped tofu, place a heavy bottomed pot or pan to press liquid out of the tofu. Let stand for 30 min.
• While tofu is pressing, chop up onion, carrots, and cabbage.
• When tofu is done, slice into one inch cubes. Add to large bowl, along with cornstarch , garlic powder, salt, and pepper. Toss to coat.
• Heat large skillet (mine is 5qt) to medium high heat with 2+ tbsp neutral oil like canola. Drop coated tofu and cook for 3-4 min.
• Move tofu to edges of skillet and toss. In the middle, add more oil if needed. Add onion and cook for 3+ min. Add carrots and cook for 2 min. Add cabbage.
• If needed, deglaze pan with up to 1/2 water.
• Add Udon noodles and between 1/2-1 cup water. Check cooking/warming directions for udon and add water if needed. Try to break up noodles as possible.
• Add Japanese Barbecue Sauce and peanut butter. Stir and toss until noodles are soft. Add more sauce to taste. Add broccoli if desired. Adjust salt and pepper as needed. Serve and enjoy!

Padawan Pad See Ew

In the year leading up to the pandemic, the kids were starting to *really* get into Star Wars. I’m not totally sure how it got started, other than the adults in the house (and many of our friends) are also really, really into Star Wars, so I’m sure these “grown up” interests were communicated to the kids and reinforced many times. (I mean, as an informal/family learning researcher, I know this is how these things happen, but it’s always cool to try and think about how this stuff works in our every day experiences!)

Once COVID shut things down, and once Disney+ said they were going to debut Hamilton and we signed up for the service, the kids really got into watching many of the Star Wars Lego episodes – as well as the Clone Wars. Currently, they are on Season 3, and they have watched Episodes I-VII of the big movies so far. As such, I thought it was only appropriate to name this dish Padawan Pad See Ew, since it was my first attempt at this Thai favorite. Luckily, there was an excellent recipe at RecipeTinEats, which I only modified a little bit (as seen below). Enjoy!

Ingredients

• 16 oz wide rice noodle
• 1/4 cup dark soy sauce (I use Silver Swan)
• 1/4 cup oyster sauce
• 4 tsp regular soy sauce (I use Kikoman)
• 4 tsp white vinegar
• 4 tsp brown sugar
• 1/4 cup water
• 3-4 tbsp sesame oil (any type)
• 4 garlic cloves, minced
• 1 lb boneless/skinless chicken thighs, diced (can sub any protein – see note about tofu version below)
• 2 large eggs
• 1/2 lb green beans, trimmed and cut into ~4 inch segments (can use Chinese broccoli instead, which is more traditional)

Directions

1. Look at your noodle package. Figure out how long to cook them, and how. You want to time it so that the noodles are ready to be tossed immediately into the pot. I usually boil some water, turn off the heat, and submerge for about 2-3 min so they are just a bit under done. They are very delicate and break easily/turn to mush if they are overdone! See note in Step 5 about timing.
2. Make the sauce: mix the dark soy sauce, oyster sauce, regular soy sauce, vinegar, brown sugar, and water all together in a small mixing bowl.
3. Heat the oil in a 5-quart heavy skillet or wok on med-high heat. Add garlic, saute but be careful not to burn.
4. Add chicken, cook for about 4 min until mostly cooked through. Push to edges of pan.
5. Add beans in the middle, cook 3-4 min until crisp tender, push to edges of pan. **Now is probably about when you want to drop your rice noodles in the boiling water. Don’t forget about them!
6. Crack eggs in the middle and scramble. When cooked through, remove all from pan.
7. Drain noodles and rinse with cold water. Add to pan. Cover with sauce. Toss until coated.
8. Add all the rest of the stuff back in, combine and enjoy!

Fried tofu version

This can also be delicious with fried tofu. To make this version, you’ll want to prep the tofu a little differently than the chicken.

Ingredient swaps/adds

• 14 oz extra firm tofu – instead of chicken
• 4 tbsp cornstarch
• 1/2 slightly heaping tsp garlic powder – instead of garlic cloves
• 1/4 slightly heaping tsp salt

Tofu directions

1. Start by draining liquid from tofu. Then wrap tofu in three+ layers of paper towel and place under a heavy object (heavy skillet works well) to press liquid. Leave for at least 10 min, longer if possible.
2. Mix cornstarch, garlic powder, and salt in medium bowl.
3. Cut tofu into approximately 2 in by 2in by 1/2 in pieces. Toss in cornstarch mixture to coat.
4. In large skillet, add sesame oil and heat over medium heat.
5. Place tofu chunks in single layer when pan is hot. Allow crust to form. Use tongs to turn when tofu releases easily. Repeat on all sides as possible. Evacuate to plate lined with paper towels.
6. Remove tofu from pan, and continue with Step 5 above.

Fried tofu on plate, in a Stonehenge configuration

Sauced noodles, ready for tofu

Enjoy!