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Tofu noodles8/6/2023 ![]() It’s a dish of tofu “noodles,” which are basically just pressed sheets of tofu that are cut into long, thin strips that sort of resemble noodles. When we have green peppers in the fridge languishing away without a purpose, I put them to good use with this. It’s a dish that I grew up eating, as routine in our family as spaghetti is to others (not that we didn’t also make a good amount of spaghetti). There was a bag of green peppers that had been in there a while, along with some scallions. what had been sitting there a little too long and desperately needed to be cooked). Make sure to watch and don’t over-cook during this process, or you’ll end up with none of this lovely sauce to put on your soba noodles.So I was conducting a routine fridge inventory to assess what I wanted to use (i.e. Flip the tofu at least once during this process so that it really picks up the flavor of the sauce. When the tofu is ready, dump your sauce into the pan and cook for another 2-4 minutes, so sauce thickens. Tofu should be cooked until it develops a golden brown seer on each side, flipping fairly often so that it doesn’t stick to the pan. Add 1-2 tablespoons to a large sauté pan and heat over medium/high heat. ![]() Cook for about 5-7 minutes (depending on the size of your chop), or until vegetables are still firm but tender. Add your chopped vegetables and season with salt and pepper. Coat your wok with your cooking oil, swirling to coat evenly. Heat a wok over medium/high heat until it’s heated enough for a droplet of water to sizzle when it hits the wok. Cook for about 9 minutes, or until mushrooms are evenly browned and tender. Throw in your sliced mushrooms and season with salt and pepper. Heat a pot over medium/high heat and add 1/2 tablespoon of your cooking oil. Divide your noodles into portions and plate them.Ĭook your mushrooms. If you skip these last steps, you will end up with a large, gooey pile of noodles for your dinner. Continue this until you’re pretty sure that you’ve gotten most of the starch off of the noodles and they are not sticking together very much. When cooking is done, drain into a colander and immediately begin to run cold water over the noodles while massaging them through your fingers and the cold water. Cook according to the time on your package (mine cooked for 5 minutes). Reduce the heat to medium/low so that the water is just at a simmer. To make the soba noodles, bring a pot of water (no salt!) to a boil and place the noodles into the water, giving a quick stir to make sure all of the noodles are covered. When you put in the corn starch, make sure to lightly sprinkle it over the top instead of just throwing it in as a clump - otherwise, it’ll stay a clump in your bowl. Mix all sauce ingredients together in a bowl and set aside. Your favorite high-temperature oil (I used coconut).soba noodles (The traditional Japanese version of soba noodles is made with buckwheat flour and is naturally gluten-free, but check yours if you’re gluten free!) 1 bunch of broccoli (about 2 medium-sized heads), chopped.of your favorite mushrooms (I used cremini), sliced with stems removed 1 block of extra firm gluten free tofu (about 1 lb.), pressed gently into paper towels to remove extra water and cut into slices.2 tablespoons rice vinegar (or apple cider vinegar).2 tablespoons fresh lemon juice (about 1/2 lemon).That’s definitely worth the extra cooking time to me! It’s also VERY flavorful (tofu is basically a sponge that soaks up whatever flavor you cook it in) and quite cost effective, as well - as usual, my pantry contained many of the ingredients for this sauce already, so it ended up costing me about $4.00 per serving for this amazing meal. So I tailored it for someone like me who’d need a little extra help with the unfamiliar parts. This recipe is high on detail during the instructions phase, as it uses a lot of ingredients that I wasn’t very used to cooking with. And, as usual, I just kind of threw my own random tastes and ideas in there, as well. I also had some inspiration from a meal I had at Canteen in Toronto, where I had my first taste of soba noodles. First and foremost, DreamyLeaf’s Teriyaki Glazed Tofu Steaks recipe - she posted a picture on Instagram and though I’ve never been a big tofu person, I almost started drooling just looking at it. Soba Noodles with Glazed Tofu and Stir Fried Veggies – I got my inspiration for this recipe from a few different places.
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