adapted from vegan planet.
1/2 C tahini
3 garlic cloves, minced
3 T tamari or bragg's
2 T toasted sesame oil
1 T brown rice vinegar
2 tsp sugar
1/2 to 3/4 C water, as needed
1 T peanut oil
2 carrots, julienned or cut into matchsticks
2 C broccoli florets
1 C firm tofu, drained, pressed, and cubed
12 oz udon noodles
1 T sesame seeds, toasted
in a blender or food processor, combine tahini, garlic, tamari/bragg's, sesame oil, vinegar, and sugar. process, adding enough water to obtain a smooth, sauce-like consistency. transfer the sauce to a small saucepan and heat over low heat, stirring until hot. keep the sauce warm.
heat the peanut oil in a medium-size skillet over medium-high heat. add the carrots and broccoli and stir-fry until tender, 3-5 minutes. add the tofu and stir-fry an additional 1-2 minutes, until hot. reduce the heat to low and keep the vegetables and tofu warm.
cook the udon noodles according to pacakge directions. drain and place in a large, shallow serving bowl. drizzle on the remaining 1 T sesame oil and toss to coat evenly. add the vegetables and tofu and sauce and toss to combine. sprinkle with the sesame seed and serve hot.
I took the photo too soon. it was much prettier with a little extra sauce and a few sesame seeds on top. I served this with spring rolls (filled with cabbage and carrot), which were dipped in a mixture of hoisin sauce and soy sauce. two thumbs up and a trip to the kitchen for seconds from my partner.