Udon Noodles with Tofu and Greens

I wasn’t able to blog last week because I spent the whole week away from my kitchen (my apartment was under repair). After so much eating out, I was craving simplicity. This Asian dish is a no-frills vegan dinner, and it’s ready in 30 minutes! The only tough part was finding udon noodles at the supermarket. Kroger had them, but they were pricey (about $4). I suggest checking an Asian market for better prices.

Ingredients

• 1 8-ounce package udon noodles
• 4 T vegetable oil
• 1 12-ounce package firm tofu, cubed
• Salt and pepper
• 1 package baby spinach
• 1 bunch green onions, sliced
• 1 T red pepper flakes
• ¼ cup peanuts
• 3 T soy sauce
• Pinch of sugar

Directions

1.      Cook the udon noodles for 4 minutes in rapidly boiling water. Drain, reserving 1/3 cup of the cooking water.

2.      Meanwhile, heat 2 T oil in a medium skillet over medium heat.

3.      Pat the tofu dry and season with salt and pepper. Cube it and add to the skillet. Sear until golden brown, about 2 minutes per side. Set aside and keep warm.

4.      Add 1 T oil and the greens to the skillet. Cook, tossing, until just wilted.

5.      Add the green onions, red pepper flakes, the remaining 1 T oil, the soy sauce, peanuts and sugar.

6.      Add the reserved cooking water; heat to create a broth. Place the noodles in the broth and heat through. Serve topped with tofu.

Inspired by Food Network

Hawaiian Chicken

This recipe comes from a book some friends loaned my boyfriend in college. It was one of the first dishes he cooked when he got a kitchen (yay no more cafeteria food). We had both forgotten about it until recently, and now I wonder why we ever stopped making this once a week! It is so sweet, juicy and easy.

Ingredients

2 T vegetable oil

1 t paprika

1/2 cup flour

1 lb boneless, skinless chicken breasts

1 can pineapple chunks in juice

2 T brown sugar

4 fresh basil leaves, chopped or 1 t dried

1 t ground nutmeg

1 cup cooked white rice

Directions

1.      Heat the oil over medium heat in a large skillet

2.      Combine the paprika and flour in a medium-sized bowl

3.      Lightly coat the chicken in the flour

4.      Sauté the floured chicken, stirring and turning occasionally, until golden brown on     all sides, about 10 minutes

5.      Drain the pineapple juice into a medium bowl. Mix with brown sugar, basil and nutmeg.

6.      Add the juice mixture to the chicken in the skillet and stir

7.      Cover and reduce the heat to low; simmer for 20 to 30 minutes, or until the chicken is white in the center

8.      Add the pineapple chunks and continue to simmer another five minutes. Serve chicken over rice with all the skillet juices.