Stir-Fried Noodles with Fresh and Baked Tofu

Name: Stir-Fried Noodles with Fresh and Baked Tofu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 large broccoli, the head cut into florets, the stem peeled and sliced; 2 carrots, peeled and thinly sliced; 59 milliliters coarsely chopped cilantro plus long, pretty sprigs for garnish; 1 Tbsp heaping tablespoon chopped garlic; 1 Tbsp heaping tablespoon chopped ginger; 1 jalapeño chile, seeded and diced; 1 onion, thinly sliced; 3 Tbsps hoisin or oyster sauce; 3 Tbsps roasted peanut oil; 1 Tbsp rice wine or sherry; 4 servings Salt; 1 bunch scallions, including the firm greens, cut into 1-inch lengths; 6 shiitake mushrooms, stems discarded, thinly sliced; 113 grams snow peas, trimmed; 2 Tbsps soy sauce; 59 milliliters stock or water; 2 teaspoons sugar; 2 Tbsps tamari; 1 carton firm tofu, drained and cut into large cubes; 2 chunks baked tofu, thinly sliced; 227 grams package Chinese wide-cut egg noodles; 1 red or yellow bell pepper, cut into narrow strips, then halved

Stir-Fried Noodles with Fresh and Baked Tofu might be just the main course you are searching for. This recipe makes 4 servings with 498 calories, 24g of protein, and 15g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of stock, carrots, ginger, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Mix the sauce ingredients together and set aside.

Ingredients you will need

Sauce

Bring a pot of water to boil for the noodles and tofu. Reduce it to a simmer, add the cubed tofu and simmer gently for 4 minutes. Lift out the tofu with a strainer and set aside. Return the water to a boil, add the noodles and cook until tender-firm, following the package directions.

Ingredients you will need

Pasta

Water

Tofu

Equipment you will use

Sieve

Pot

Drain and rinse under cold water. Toss with 1 tablespoon of the oil and set aside.

Ingredients you will need

Water

Cooking Oil

Set a wok or skillet over high heat.

Equipment you will use

Frying Pan

Wok

Add the remaining oil, swirl it around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry around. When hot, add the ginger, garlic, chile, and baked tofu. Stir-fry for 1 minute, then add onion, mushrooms, broccoli, bell pepper, and carrots. Season with a few pinches of salt and stir-fry, rapidly tossing the vegetables in their pan, for 3 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Mushrooms

Broccoli

Carrot

Garlic

Ginger

Chili Pepper

Onion

Salt

Tofu

Cooking Oil

Equipment you will use

Frying Pan

Now add the snow peas, scallions, and boiled tofu. Stir-fry for 1 minute more, then add the noodles and the sauce. Reduce the heat, toss so that everything is evenly mingled, then cover and cook until the noodles are heated through, a matter of just a few minutes. Turn onto a large platter and garnish with sprigs of cilantro.

Ingredients you will need

Green Onions

Snow Peas

Cilantro

Pasta

Sauce

Tofu

Taste

Book, using the USDA Nutrition Database

Deborah Madison's Vegetarian Cooking for Everyone and The Savory Way, each earned the IACP's Julia Child Cookbook of the Year award. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, her most recent book. She is also the author of the James Beard Award nominee This Can't Be Tofu! and The Greens Cookbook, which is now a classic. She lives in Galisteo, New Mexico.

Ingredients you will need

Greens