1/2 pound extra-firm tofu, cut into domino-sized pieces
3 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
2 teaspoons sesame oil
1 to 2 teaspoons sriracha, optional
1 teaspoon fresh ginger, finely chopped
1 clove garlic, minced
2 teaspoons toasted sesame seeds
1 teaspoon sugar
Stir together all ingredients, and add in tofu slices. Cover and let marinate in the refrigerator for at least 30 minutes. This will stay fresh in the refrigerator for up to three days.
Reserve marinade for stir fry.
1/2 pound marinated tofu, marinade reserved
1 to 2 Tablespoons oil
2 ounces mushrooms, chopped (I used shitake mushrooms)
2 stalks of bok choy, stems chopped and leaves sliced into ribbons
2 green onions, thinly sliced
6 ounces Udon noodles, cooked in boiling water for eight minutes (al dente)
Cook tofu in hot oil for three to four minutes on each side, or until brown and crispy. Remove from the pan.
Saute mushrooms and bok choy stalks for five minutes, or until mushrooms are browned.
Toss cooked noodles in with the vegetables, and cook for five minutes.
Pour in marinating liquid, green onions and bok choy leaves. Cook for five minutes.
Serve with cooked tofu.