Rice Noodles with Tofu
Rice noodles with tofu and vegetables in a bowl
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Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese, Japanese
Keyword: Pasta, Tofu, Vegetables, Vegetarian
Servings: 4 servings
Calories: 519kcal
Author: Chef Bill Collins

Ingredients

  • 8 oz rice noodles, preferably linguine size
  • 1 tbsp vegetarian fish sauce (or see homemade recipe below)
  • ¼ cup soy sauce
  • ¼ cup water
  • 1 tsp sesame oil
  • 1 tsp agave or honey
  • 2 tbsp rice wine or white wine
  • 2-3 tsp Five Spice Powder, divided
  • 3-4 tbsp canola oil, or other vegetable oil
  • 16 oz extra firm tofu, cut into ½ inch slices
  • 1 small onion, peeled and sliced
  • 1 red pepper, seeded and sliced
  • 1 Chinese eggplant, cut into ½ inch slices
  • 4 oz shiitake mushroom caps, sliced
  • ½ cup peas (if frozen, don’t thaw)
  • ¼ cup unsalted peanuts (optional)

Homemade Vegetarian Fish Sauce

  • 2 tbsp Umami Puree with Togarashi Pepper
  • 4 tbsp Braggs Liquid Aminos

Instructions

  • Cover noodles in water while preparing the other ingredients
  • In separate bowl, combine the fish and soy sauces, water, sesame oil, agave, wine and ¼ teaspoon five spice powder. Set this aside
  • If the tofu is wet, pat or press it dry before slicing. Sprinkle the tops of the tofu slices with the five spice powder and set aside
  • Whisk together the soy sauce, water, agave, vinegar (or sherry), sesame oil, Bragg’s Liquid Aminos, and corn starch until there are no lumps. Set aside
  • Heat a large skillet or wok, over a medium heat. When it’s heated, add 1 tablespoon of oil, then the tofu to the pan, with the five spice powder facing down. Sprinkle the top with five spice powder
  • When the tofu is golden brown on the bottom, 3-5 minutes, turn it over, and repeat this with the other side. When it’s cooked, remove from the pan and set aside
  • Add another tablespoon of oil, and add the onion and red pepper. Sautee until they start to soften
  • Add the eggplant and mushrooms. After about 1 minute, when the vegetables are all combined, add the sauce. Cook for another 2 minutes, and add the noodles. When the noodles are cooked through, add the chicken, peas, and peanuts. When they are all combined and warmed, serve immediately

Homemade Vegetarian Fish Sauce

  • Combine these ingredients and set aside

Notes

Yield: Approximately 3-4 servings
Note: There are many things you can add or substitute with recipe, including fresh tomatoes, Italian or globe (American) eggplants, carrots, celery, bean sprouts, etc.
Nutrition Facts
Rice Noodles with Tofu
Amount per Serving
Calories
519
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
10
g
Sodium
 
1412
mg
61
%
Potassium
 
763
mg
22
%
Carbohydrates
 
69
g
23
%
Fiber
 
8
g
33
%
Sugar
 
10
g
11
%
Protein
 
18
g
36
%
Vitamin A
 
2276
IU
46
%
Vitamin C
 
50
mg
61
%
Calcium
 
101
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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