Asian Noodle, Tofu, and Vegetable Stir-Fry

Name: Asian Noodle, Tofu, and Vegetable Stir-Fry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 57 grams uncooked bean threads (cellophane noodles); 2 liters (1-inch) sliced bok choy; 710 milliliters (1/4-inch) diagonally sliced carrot (about 1 pound); 1 teaspoon dark sesame oil or chili oil; 2 teaspoons cornstarch; 14 grams dried wood ear mushrooms (about 6); 2 teaspoons minced peeled fresh ginger; 2 garlic cloves, minced; 1 Tbsp minced seeded jalapeño pepper; 2 Tbsps low-sodium soy sauce; 237 milliliters coarsely chopped onion; 0 teaspoons salt; 349 grams package reduced-fat firm tofu, cubed; 2 teaspoons peanut oil or vegetable oil; 237 milliliters boiling water; 3 Tbsps water

Need From preparation to the plate, this recipe takes about 45 minutes. A mixture of ginger, chili oil, carrot, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Place noodles in a large bowl; cover with warm water.

Ingredients you will need

Pasta

Water

Equipment you will use

Bowl

Let stand 20 minutes.

Drain; set aside.

Combine the mushrooms and boiling water in a bowl; let stand for 20 minutes. Strain through a sieve into a bowl, reserving the mushroom liquid.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Sieve

Bowl

Cut mushrooms into strips.

Ingredients you will need

Mushrooms

Heat peanut oil in a wok or nonstick Dutch oven over medium-high heat.

Ingredients you will need

Peanut Oil

Equipment you will use

Dutch Oven

Wok

Add onion, jalapeo, ginger, and garlic; stir-fry for 1 minute.

Ingredients you will need

Garlic

Ginger

Onion

Add mushrooms, carrot, and salt; stir-fry 2 minutes. Stir in 1/4 cup reserved mushroom liquid; cover and cook 3 minutes or until carrots are crisp-tender and liquid evaporates.

Ingredients you will need

Mushrooms

Carrot

Salt

Add bok choy; stir-fry 1 minute. Stir in noodles, remaining mushroom liquid, soy sauce, and tofu; cook for 2 minutes.

Ingredients you will need

Soy Sauce

Bok Choy

Mushrooms

Pasta

Tofu

Combine 3 tablespoons water and cornstarch; pour into pan. Bring to a boil; cook 2 minutes or until slightly thick.

Ingredients you will need

Corn Starch

Water

Equipment you will use

Frying Pan

Drizzle with sesame oil.

Ingredients you will need

Sesame Oil

Equipment

Ingredients

Servings:

57grams

uncooked bean threads (cellophane noodles)2liters

(1-inch) sliced bok choy 710milliliters

(1/4-inch) diagonally sliced carrot (about 1 pound)1teaspoon

dark sesame oil or chili oil 2teaspoons

cornstarch 14grams

dried wood ear mushrooms (about 6)2teaspoons

minced peeled fresh ginger 2

garlic cloves, minced 1Tbsp

minced seeded jalapeño pepper 2Tbsps

low-sodium soy sauce 237milliliters

coarsely chopped onion 0teaspoons

salt 349grams

package reduced-fat firm tofu, cubed 2teaspoons

peanut oil or vegetable oil 237milliliters

boiling water 3Tbsps

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Delaire Graff Chenin Blanc with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.