Romesco Udon With Tofuballs
January 16, 2014

Romesco Udon With Tofuballs
For: 3 People
- Tofu Balls
- 1 Package Extra Firm Tofu
- 1 Large Onion
- 12 Baby Bella Mushrooms
- 2 Cloves Garlic
- 1 Can Black beans
- 1 Egg
- Oregano
- Crushed Red Pepper
- Breadcrumbs
- Sauce
- 2 Plum Tomatoes
- 2 Red Peppers
- 15 Roasted Almonds
- 2 Cloves Garlic
- 1/4 Cup Red Vinegar
- 2 Tablespoons Olive Oil
- Salt, Pepper, Red Pepper Flake
- The Rest
- Udon Noodles
- Zucchini
Instructions
- Cut the block of tofu in half the long way. Sear on a hot grill pan or frying pan on both sides. Turn heat to medium low. Place a heavy weight on them and cook 30 minutes. Flip and cook another 30. The tofu should be lightly browned on both sides and very thin and chewy. Dice the onion and cook in butter or oil for about 25 minutes until very browned. Meanwhile dice the mushrooms. Add them at the 25 minute mark and cook another 10 minutes until everything is very brown. Also meanwhile, strain and rinse the beans and mash them up in a bowl with the egg. Add the browned veggies and the tofu to the bowl, along with the spices, garlic, salt, pepper, and breadcrumbs. Mix well and form into balls. Broil for 5 minutes, flip and repeat.
- Broil the tomatoes and peppers until browned. The tomatoes actually will start peeling immediately and don't need to fully brown. Pull them out and finish peeling them and add them to the food processor. Let the peppers finish browning while you add the rest of the stuff to the processor. Peel and deseed the peppers and add them too. Blend until very smooth.
- julienne cut some zucchini and get your udon out and bring some water to a boil. Boil the zucchini and udon for about 4 minutes, then add them to a frying pan with your romesco sauce and toss to coat. Add some water from the pot you boiled the noodles in if the sauce seems too tight. Gently stir in the tofuballs and serve.