We are back with a new recipe and a new lockdown!! Two things that seem to go hand in hand these days - apparently the only moments I have available to cook/test/photograph are when forced to stay home. It’s lockdown V5 in Melbourne (just to recap, here we have lockdown one (passionfruit meringue bars), two (pear miso galette; rhubarb custard brûlée tarts), three (pannacotta lamington cake) and four (tiramisu tart) for a bit of viewing nostalgia/PTSD). Not much to say about it that has not already been said before: just feeling particularly stagnant this time around. So much for those dinners out! Those holidays! Seeing friends! Seeing more than the four walls of our house! (Great four walls, to be fair). Anyway. Zucchini ginger udon noodles with maple tofu. It’s a mouthful but I couldn’t work out how to describe it better (let me know if you come up with an alternative). First we have LOTS of thinly sliced zucchini, cooked down low and slow a la @ottolenghi. No browning allowed. Cook gently with oil, salt, ginger and garlic for 15-20 minutes, stirring whenever you remember, until it’s soft, almost translucent and fragrant. Meanwhile the tofu gets soaked in a sesame, maple and soy combination, you chop some herbs, throw together the lime/fish sauce dressing, cook the udon. Careful with the latter or it’ll end up soft and soggy, opposite of al dente, not what we want. Stir it all together and adorn with your favourite crispy bits - fried shallots, togarashi, extra herbs and the tofu you’ve just pan fried. It might make you feel better about lockdown. It might not either (that would be too much to promise). This month Currently making
Currently consuming
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Wednesday, July 21, 2021
Zucchini Ginger Udon Noodles
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