Monday, May 4, 2015

Thai Rice Noodles with Asparagus, Broccoli, Mushrooms, and Tofu

Last week I had intended to publish a new post every other day. You may have noticed that I fell a bit (okay, okay a lot) short of that goal, as in I didn't publish a single post last week. Well, I'm going to get back on that horse and try again. And this time it looks like things make turn out but maybe it's too soon to make that assumption :P 

This is a wonderfully light meal that still gives you protein and veggies, plus, it's gluten-free! :O

This dish is perfect for Spring! It seems like we've bypassed the spring weather here and have gone straight to the shorts and sundress weather.

How's the weather where you are? Regardless, this is a tasty and simple dish!

Thai Rice Noodles with Broccoli, Asparagus, Tofu, and Mushrooms 
adapted from Vegetarian Gastronomy 

1 package of thick rice noodles
1 cup of button mushrooms, cleaned, de-stemmed, and thinly sliced
1 bunch of asparagus, washed and chopped
1 head of broccoli, washed and chopped
1 small onion, diced
2 cloves of garlic, minced
2 tbsp olive oil + more
1 package of non-GMO tofu

4 ½ tbsp. hoisin sauce
½ cup soy sauce or tamari for gluten-free
¼ cup water
1-2 tsp Sriracha sauce or other chili sauce
2 tsp cornstarch

Cook the rice noodles according to the instructions on the package. Drain,  rinse with cold water, and toss with a little oil so they don’t stick together. 

Prepare the tofu according to these directions from Connoisseurus Veg for crispy tofu.

Heat 2 tbsp of olive oil in a large skillet over medium heat. Once the oil is heated, add the garlic and fry until fragrant but not browned. Add the onions, broccoli, asparagus, and mushrooms. Stir to combine. Cook until the vegetables are tender but still crisp. About 10 minutes.

Whisk all the sauce ingredients together in a medium-sized bowl. The cornstarch should be completely dissolved.

Turn the heat on the pan to medium-low. Add the rice noodles and tofu to the vegetables and toss. Pour the sauce over the noodles, tofu, and vegetables, stirring until the sauce thickens. It won’t thicken too much; it’ll take only a few minutes.

Remove from heat and serve!

1 comment:

  1. YUM! I've been on a noodle kick lately, and these sound absolutely delicious!
    Thank you for the tofu link love!


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