Asian Fusion Goes Vegan

I was thinking of making a vegetarian dinner, but it turned out vegan. There is no country of origin to this dish. It's just asian fusion. I forgot to add the shelled edamame, but this still had plenty of fresh veggies in it.

1 package of udon noodles
1 pack of firm tofu
EVOO
1 bundle of thin asparagus, trimmed
2 red peppers
1 bundle of green onions
7 cloves of garlic, minced
2 inch piece of ginger, peeled and minced
Cayenne pepper
red pepper flakes
sesame oil
hot chili oil

Boil a a few quarts of water. Cook udon noodles as directed and drain. Pour into a large bowl. Drizzle over the top sesame oil and hot chili oil. Toss to coat so the noodles don't stick. Crack over some black pepper, sea salt (easy on the sale) and a splash of tamari. toss to coat again.

I started by pan frying a pack of firm tofu. I didn't think extra firm was necessary. pour enough EVOO to coat the bottom of the pan. We're not deep frying or anything, but just enough to pan fry, maybe about a 1/4 cup or so. Brown the tofu on all sides. Once browned remove from pan and set on top of the noodles.

I used the same pot that I boiled the water in and drizzled a bunch of olive oil. Let that heat for a minute then add the garlic. Allow that to cook for about 30 seconds or so shaking the pan to infuse the garlic into the olive oil. Toss in the oyster mushrooms and allow to cook. Add the ginger and a splash of Tamari. Then add the asparagus allow to cook for a couple minutes. Add a few pinches of red pepper flakes. Next add the red pepper then the green onions. add about a 1/2 tsp of cayenne pepper. add another splash of Tamari and season to taste.

To plate: create a bed of noodles, then top with veggie mixture and tofu. Sprinkle with sesame seeds. Serve with a side of peeled sliced cucumbers, baby carrots, and a dollop of hummus.