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)

  1. Cover noodles in water while preparing the other ingredients
  2. In separate bowl, combine the fish and soy sauces, water, sesame oil, agave, wine and ¼ teaspoon five spice powder. Set this aside
  3. 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
  4. 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
  5. 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
  6. 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
  7. Add another tablespoon of oil, and add the onion and red pepper. Sautee until they start to soften
  8. 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