This is not the easiest dish to make but it is SO wonderfully delicious you will be happy you gave it a try. And although it looks like a lot of work it only takes about 40 minutes to make and it will give you lunch for the entire week!
Adapted from Veganomicon
1 pound udon noodles
2 packages tofu, cubed and cooked (more on this in a minute)
4 tablespoons tamari
¼ cup peanut oil
¼ cup all-purpose flour
3 teaspoons curry powder
1 teaspoon garam masala
1 cup vegetable broth
1 tablespoon sugar
2 tablespoons peanut oil
2 yellow onions, diced
1 tablespoon grated fresh ginger
2 red bell peppers, seeded and diced
1 pound zucchini, peeled and diced
½ cup vegetable broth
6 tablespoons tamari
First, get the tofu going. This is my favorite way to prepare tofu. Preheat a large skillet or frying pan over medium heat. Add a little olive oil to the pan. How much oil will depend on what kind of pan you are using. You just need enough so the tofu won’t stick to the pan.
Start with 2 packages of extra firm tofu, the kind in the refrigerated section, not the vacuum packed stuff on the shelf. Cut it into about ¼ – ½ inch dice. Add the tofu to the pan and gently spread it around. Be careful to not smash your tofu. Let it sizzle in the pan for about 10 minutes. By now it should be starting to turn a golden color. Sprinkle some tamari or soy sauce on the tofu and gently stir it coating all the pieces with sauce. Let it cook 5-10 more minutes until your desired level of crispiness is achieved. From here your tofu can go anywhere!
While your tofu is cooking, prepare the udon noodles according to the directions on the package. When they are done cooking, drain and rinse them in cold water and set them aside. Check back on them every now and then to make sure they aren’t sticking together.
Now, the curry sauce. Combine the flour and peanut oil in a small saucepan. Cook over medium-low heat, stirring constantly until the mixture browns, about 5-7 minutes. Stir in curry powder and garam masala and cook for another minute, stirring constantly. Switch to using a whisk, then pour in the vegetable broth in a steady stream. Whisk in the sugar and cook the sauce, stirring constantly until the sauce thickens (about 2 minutes). Remove from heat and set aside.
Now the stir fry. Heat the peanut oil in a large skillet or wok (I have this huge Rachael Ray pan I absolutely love for dishes like this). Cook the sliced onion for 7 or so minutes, stirring occasionally until the onion is softened and translucent. Add the ginger, red bell pepper and zucchini and stir fry another 5 minutes.
Add the tofu and udon noodles to the stir-fry. Sprinkle the soy sauce over the noodles and gently combine everything.
Now, add that last ½ cup of vegetable broth to the curry sauce to thin it out a little. Pour the sauce over the noodle/stir-fry mixture. Combine everything and heat through. Enjoy!