This is an update from my previous dish. I like to evolve dishes over time so they don’t become stale. Especially when I find new ways to make them even better. I don’t think I ever make one thing the same way twice. Even the family granola recipe that we have made for my entire lifetime was transformed when I bought large flake oats instead of the normal rolled oats. I’m looking forward to using my new ribbon cut coconut next time.
My first thought when I tasted this dish – my dad would hate this. It’s spicy. It has tofu. And it has these weird, slippery asian noodles. But you know, I wouldn’t put it on here if it wasn’t delicious so try it and let me know what you think.
This time, I put together a Szechuan sauce that was a bit piquante but rich with flavour:
1 tbsp sherry vinegar (or 2 tbsp sherry)
1 1/2 tbsp grated ginger
2 garlic cloves
1/2 tsp crushed pepper
1 1/2 tbsp soy sauce
1 tsp brown sugar
2 tbsp sesame oil
juice of 1/2 orange
Combine the above ingredients in a sauce pan and simmer. Separately, combine 1/2 cup broth with 2 tsp cornstarch and add to other ingredients. Cook until thickened. (modified from: http://www.food.com/recipe/szechuan-sauce-147645)
Stirfry: shiitake mushrooms, green onion, bok choy, basil, udon noodles, smoked tofu, and toasted sesame seeds. Slices of sectioned orange for garnish.