Peaches and Udon

Elise and family's Note:

This is one of our favourite ways to enjoy fresh peaches. We love the combination of the gentle-tasting tofu and udon, and the sweet peaches and sweet-and-spicy sauce. I hope you do too! (We prefer kamut udon, or flat noodles, as they goe well with the other ingredients and are less gluey than regular wheat noodles.)

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 8 ounces udon noodles, kamut wheat
• 2 fresh peaches
• 200 g tofu
• 2 teaspoons white sugar
• 2 teaspoons water
• 2 teaspoons balsamic vinegar
• 4 teaspoons tamari
• fresh ground pepper
• dried chili, to taste

Directions:

1. Boil water in a medium pot. Cook Kamut Udon for 8 minutes, until tender but not squishy.
2. While Udon cook, wash and pit peaches, and chop into bite-sized pieces. Distribute evenly between two large pasta "bowls", or big soup bowls.
3. Next slice the tofu into bite-sized pieces, and distribute between the two bowls as well.
4. For the sauce, begin with 2 teaspoons sugar in a small bowl. Add vinegar and stir. Add water and stir. Add Tamari and stir. Add spices, stir and set aside. (Adding one thing at a time and stirring helps the sugar to dissolve.).
5. When Udon is cooked, use a large fork to scoop them out of the pot in bunches, letting each bunch drain before serving on top of the peaches and tofu. Distribute evenly between both bowls.
6. Stir the sauce one more time, then pour evenly over prepared food.
7. Serve and enjoy!