Sometimes inspiration is found in unlikely places. Or perhaps it is most often found in unlikely places, making unlikely places more likely...? Anyhow, inspiration was found in my nearly empty vegetable drawer in the form of some 8 or 10 shiitake mushrooms cowering under their saran wrap, fearing the creeping moldy slime that sneaks up on fresh mushrooms found outside of their natural subterranean habitat. I thought about the fate of those mushrooms as I worked up a sweat at the Y, mentally browsing my fridge at its end-of-the-week sparseness, making a little list of possibilities and flavor combinations. Oranges. Fresh spinach (wished it were watercress but this is reality). Udon noodles in the pantry. Tofu. Sesame seeds. Ginger. Oh yes. We are on our way. Off with the elliptical and into the kitchen!!
I think I would classify this dish as a warm noodle salad. The dressing is warmed and tossed with the ingredients, some of which are cooked, some of which are fresh. Don't skip the fresh orange sections. Their sweetness and subtle tart flavor really goes well with the ginger, soy, and meaty mushrooms and spinach. Soooo California, no?
(caveat: since this dish was assembled from a fridge scrounge the amounts are approximated)
Warm Udon Salad with Sesame Crusted Tofu:
for the tofu:
10 - 12 oz firm tofu, pressed to remove excess water
sesame oil, vegetable oil
untoasted sesame seeds
salt and pepper
1. Preheat oven to 400 degrees. Generously spray a baking sheet with nonstick spray. Cut the tofu in to 3/4 inch cubes and place in a bowl. Drizzle with equal parts sesame oil and vegetable oil (about 1 Tbs each). Sprinkle with salt and pepper and 2 Tbs sesame seeds. Toss to coat.
2. Spread the tofu cube evenly on the prepared baking sheet. Sprinkle with a little extra sesame seeds to make sure the tops of each piece are coated evenly (only if you are particular!).
3. Bake without stirring for 20 -25 minutes. The tofu will be golden on the edges when done (it is hard to overcook it so if you lie it a little more crusty leave it in a few minutes longer).
for the salad:
1/2 package udon noodles (but I was cooking for one!)
6 - 8 oz fresh shiitake mushrooms
2 cups fresh spinach
1 ripe navel orange, cut into sections, pith removed
1 tsp. fresh grated ginger
1 clove garlic, minced
2 - 3 Tbs tamari
1 Tbs brown sugar
3 Tbs rice wine vinegar
sesame oil
olive oil
1. Set a pot of water to boil. Drop in the noodles once the water is at a nice steady boil and check after 5 minutes for tenderness. Drain when done.
2. While water is boiling and tofu is toasting remove the stems from the mushrooms and slice about 1/8 inch thick. Heat 1 tsp. vegetable oil over medium high heat in a nonstick skillet. Add mushrooms and let saute until you are convinced they might be burning. Stir with a spatula and let them cook until you are again convinced they might be burning. Once the mushrooms have released their water and are nicely browned on the edges remove them from the pan.
3. In the mushroom skillet heat 1 -2 Tbs olive oil over low to medium heat. Add the garlic and ging
er, cooking gently and stirring frequently. once the garlic is soft and translucent add the tamari and rice wine and brown sugar, adding more rice wine if it seems too thick. Simmer 2-3 minutes. Taste for seasoning.
4. Add the cooked udon noodles, chopped spinach, mushrooms, orange sections, and tofu to the pan, stirring to coat with the dressing.
5. Serve immediately in bowls, topping with and extra sprinkling of sesame seeds and a side of chile paste for a little spicy kick!
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