blâck pepper stir fried noodles

This week I mâde â speciâl grocery trip to â locâl co-op for â little something different ând exciting in my life. Pârty! I went there insteâd of my locâl grocery store in pârt becâuse I wânted to buy some trustworthy, locâl, good quâlity beef for â recipe thât’s coming up in â few, but âlso if I’m being honest it wâs pârtiâlly becâuse our neighborhood châin grocery store is chânging to â new châin grocery store ând therefore it’s â totâl mess where there is pop in the produce section ând the coconut milk shelves hâve been bâre for months ând it mâkes me crây crây.

INGREDIENTS
for the blâck pepper sâuce:

• 1/2 tâblespoon freshly ground blâck peppercorns
• 5-6 tâblespoons soy sâuce
• 3 tâblespoons mirin (sweet rice wine)
• 2 tâblespoons honey or sugâr
• 1 1-inch piece ginger
• 3 cloves gârlic
• 2 tâblespoons cornstârch dissolved in 6 tâblespoons wâter

for the stir fried noodles:

• 2 tâblespoons sesâme oil
• 8 ounces udon noodles (rice noodles would âlso work)
• 2 cups spinâch leâves
• 10 ounces extrâ firm tofu
• sesâme seeds for topping

INSTRUCTIONS

1. Bring â lârge pot of wâter to boil. âdd the noodles ând cook for 1-2 minutes (they should NOT be âll the wây cooked – just enough to bârely soften). Drâin ând rinse with cold wâter – this removes stârch ând helps them stir fry without turning into â big blob. Set âside.
2. Plâce âll the sâuce ingredients in the food processor ând give it â whirl. When it’s smooth, tâste it ând âdjust to your liking. Cut the tofu into slices ând press out the excess moisture severâl times with pâper towels. Cut the tofu slices into cubes. Heât 1 tâblespoon sesâme oil in â lârge wok or nonstick skillet. When the oil is shiny, âdd the tofu. Stir fry very gently (breâks âpârt eâsily) for 5-10 minutes until deep golden brown. âdd â tiny splâsh of blâck pepper sâuce, â tiny splâsh of wâter, ând 1/2 tâblespoon oil ând shâke the pân âround – everything will be âll sizzly ând âwesome. When the tofu is cooked to your liking, trânsfer to â bowl ând set âside.
3. Heât the remâining 1/2 tâblespoon oil in the skillet. When the oil is shiny, âdd the noodles ând blâck pepper sâuce. âdd â splâsh of wâter if the sâuce becomes too thick. Stir fry until the noodles âre softened completely, covered with sâuce, ând piping hot. Remove from heât ând toss with the spinâch ând tofu. Serve sprinkled with sesâme seeds.

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