Rice Noodles with Tofu
8 oz rice noodles, preferably linguine size
1 tablespoon vegetarian fish sauce (or see homemade recipe below)
¼ cup soy sauce
¼ cup water
1 teaspoon sesame oil
1 teaspoon agave or honey
2 tablespoons rice wine or white wine
2-3 teaspoons Five Spice Powder, divided
3-4 tablespoons canola oil, or other vegetable oil
16 ounces 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)
- 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
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.
Homemade Vegetarian Fish Sauce
2 tablespoons Umami Puree with Togarashi Pepper
4 tablespoons Braggs Liquid Aminos
- Combine these ingredients and set aside