I need to start this post by mentioning how much I enjoy Deborah Madison’s recipes. Her recipes are vegetarian, which means I have to skip over some of the recipes that contain eggs, but I still enjoy reading her recipe books.
Brown rice is a staple for us for weeknight dinners. Occasionally, I will make the rice in the morning before I head out for work but if that doesn’t work out, I usually look for different options for dinner. I recently came across Annie Chun’s Brown Rice Noodles at Whole Foods, and I love that the only ingredients are brown rice flour and water and that they are so quick to make.
So back to Deborah Madison – her book “Vegetarian Suppers” has a recipe for Tofu and Mushroom Noodles. I was out of mushrooms, but did have Chinese broccoli, so opted to use that instead. The most interesting part of the recipe was that she recommended simmering cubed tofu in salted water for 2 minutes and then draining prior to adding to the stirfry. I loved the chewy texture of the tofu after this technique, and it did not fall apart in the stir fry afterwards either. I love new tofu techniques!
I followed her recipe fairly closely, but of course, I added my own touch.
For the sauce:
- 3 tbsp mushroom soy sauce
- 2 tbsp brown sugar
- 3 tbsp garlic
- 1tsp black pepper
- sea salt to taste
- Follow the package directions to make 1/2 a box of the rice noodles.
- After draining the noodles in a colander, bring more water to boil, and salt it generously before adding the diced tofu. Simmer.
- Stir fried 1/2 an onion in a bit of oil, and then add the tofu to the mix.
- Once the tofu had browned around the edges, add the sauce to the mix.
- While that simmers on low heat, quickly stir fry the Chinese broccoli in a separate pan.
- Mix the noodles into the tofu and stir gently so the noodles and tofu were completely covered in the sauce.
- Add some fresh scallions for an additional bite. There’s a lot of garlic in the sauce, but you’ll enjoy the garlicky goodness!