Ingredients Jump to Instructions ↓

  1. 1 quart vegetable broth

  2. 2-inch piece fresh ginger, cut in half

  3. Pinch sugar

  4. 1/3 cup rice vinegar

  5. 1/4 cup soy sauce

  6. 2 tablespoons oyster sauce

  7. 1/2 teaspoon Sambal

  8. 1 pound firm tofu

  9. 1 cup bread crumbs, Panko preferred

  10. Pinch cayenne pepper

  11. 1/2 teaspoon hot paprika

  12. 2 eggs, lightly beaten

  13. 2 tablespoons peanut oil

  14. 2 tablespoons sesame oil

  15. 1/2 tablespoon minced fresh ginger

  16. 2 garlic cloves , minced

  17. 1 dried Hawaiian chile, chopped

  18. 1 pound Chinese broccoli , roughly chopped

  19. Salt and pepper, to taste

  20. 1/2 pound udon noodles, cooked

  21. 1 bunch green onions, julienned

  22. 1/4 cup chopped cilantro

  23. 1/2 cup peanuts, roasted and salted

Instructions Jump to Ingredients ↑

  1. To prepare the soup, in a saucepan over medium-low heat, combine the vegetable broth , ginger, sugar, rice vinegar, soy sauce, oyster sauce and sambal. Allow to simmer 15 minutes to mingle the flavors.

  2. To prepare the tofu steaks, cut the tofu block lengthwise, then cut in half to make 4 slabs. Lay several layers of paper towels on a cutting board then place the tofu, side by side, on top. Cover the steaks with more paper towels and press down to drain out some of the water in the curd (making it denser and hold together better when cooked.) Combine the bread crumbs, cayenne, paprika, salt and pepper. Dip each piece of tofu into the beaten eggs then dredge in the seasoned bread crumbs to coat. Heat peanut oil in a skillet over medium-high heat. Fry the tofu steaks 4 minutes each side. Remove to a platter lined with fresh paper towels. Add sesame oil to the skillet, stir-fry the ginger and garlic with the chili for 2 minutes to build a base flavor. Add the broccoli and saute 3 minutes until it begins to soften, season with salt and pepper. Divide the udon noodles and spicy broth among 4 bowls. Add the broccoli then lay a piece of tofu on top. Garnish with a sprinkle of green onions , cilantro, and peanuts before serving.


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