Tofu Stuffed Zucchini Blossom with Udon / by jared

Our garden is finally in full bloom and within reach of harvesting of our swiss chard. We are still patiently waiting on the tomatoes though (and have PLENTY more to give away). But before the onslaught of zucchini and yellow squashe fill our rooftop, we decided to show you a preview and sample the golden blossoms.

our dog, chef, is also patiently waiting for our first full harvest
Usually the blossoms are pretty pricey ( ~$5 for 3 blossoms), so we have never bothered to buy them to cook with. But with the abundant blossoms at our disposable this year, why not? The best time to pick the blossom is early in the morning while the flower is still opened. At night, they close back up and make stuffing a little more difficult.
Because of the nice weather we are having here in Chicago, we decided to do a light and quick pre-summertime lunch with stuffed zucchini blossoms with soft tofu and udon noodles. It is also what we had available in the fridge at that moment. Because the flavor of the tofu and blossom are so delicate, we used light broth.
There are various methods of preparing the blossoms, such as frying/sauteeing/baking, but since the flower and tofu is so delicate I went with the steaming route. This way the shape and taste of the blossom is preserved.

Ingredients (serves 2) 6 zucchini blossoms (stamen/pistil removed) 1 package of silken or sundubu tofu 2 package of instant udon (like i said, a quick and easy lunch!) Tsuyu 1 tsp sesame seed oil 1/2 cup green onion chopped (green parts only) pea shoots, yellow chives (optional) Minced scallops/shrimp (optional)

Recipe:

  • Remove the stamen/pistil from the blossom, and wash and dry
  • Drain the package of tofu and wrap with cheese cloth, squeeze out as much as the water as possible
  • In a hot sauce pan, heat up several tablespoon of oil, add the green onion and let it fry for a minute. Becareful not to let it burn.
  • Add the tofu, 1 tsp sesame seed oil, 1 tbsp tsuyu and mix together. You can also add minced scallops/shrimp to the mixture to give it more texture.
  • Fill each blossom with the tofu mixture and close the blossom, twisting the ends together.
  • Steam the blossoms in a steamer for 5-7 minutes
  • In a pot, boil the udon until soft then drain
  • In a separate pot, boil 3 cups of water and add enough tsuyu to taste.
  • To assemble, place the udon in a large bowl, ladle the broth over the top. Place the stuffed zucchini blossoms on top and garnish with tender pea shoot, yellow chives and chopped scallions.