Neighbors are great. I am really lucky to have neighbors that will share more than just the occasional beer in the backyard with me. Take Teddy, who took the time to share the recipe for this fantastic dish. While I made some changes to his original, I think he would agree that this reflects the spirit of the dish. Thanks, Teddy!
Panko Crusted Tofu Over Spicy Udon Noodles
3 tbsp peanut butter
3 tbsp low sodium soy sauce
grated fresh ginger to taste
one clove finely chopped fresh garlic
cayenne pepper to taste
1/2 cup vegetable stock
2 tbsp crushed peanuts (some reserved for garnish)
1/2 package extra firm tofu drained and cut into cubes
panko bread crumbs
2 tbsp olive oil for sauteing
salt and pepper to taste
green onions (green part) chopped for garnish
sesame seeds for garnish
In a bowl combine peanut butter, vegetable broth, crushed peanuts, ginger, garlic, cayenne and soy sauce. Whisk until incorporated. Mix panko, salt ad pepper in a shallow dish. Coat tofu cubes in mixture. Bring water to a boil and cook Udon noodles according to package directions. While cooking the noodles heat olive oil and saute tofu at medium heat until browned.
Drain noodles and add peanut sauce reserving some sauce for drizzling. Place tofu on noodles and garnish with sesame seeds, crushed peanuts and chopped green onion.