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Stir Fried Tofu Noodles

Joanne Molinaro
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Ingredients
  

  • 8 tofu rolls
  • 1 tbsp extra virgin olive oil
  • 1/4 cup red onion, julienned
  • 2 tbsp minced garlic
  • 2 tbsp gochugaru use less if too spicy
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 4 shiitake mushrooms, sliced
  • 1 cup chopped broccoli
  • 1/2 cup julienned carrot
  • 1/2 cup julienned cabbage
  • 1/2 cup julienned kale
  • 5 shishito peppers
  • 1 tbsp maple syrup
  • 1 tsp sesame oil

Instructions
 

  • Slice each of the tofu rolls lengthwise into three (3) 1/3-inch rolls. Unroll them so they look like fettuccini.
  • Add olive oil to a large pan over medium high heat. Next, add onions and garlic and cook until the onions become translucent, about 3 minutes.
  • Add gochugaru and stir for about 30 seconds, and then add soy sauce and mirin and cook for an additional 1 minute. Then add mushrooms.
  • Cook mushrooms in soy sauce for approximately 3 minutes, until they start to turn brown. Then, add broccoli, carrots, cabbage, kale, and 1/2 cup water. Cook the vegetables in the broth for about 3 minutes, until cabbage and kale become soft.
  • Add the tofu "fettuccini" and incorporate the noodles into the vegetables and sauce. Add maple syrup and cook until the sauce reduces down completely, about 4 minutes, mixing the noodles so they are evenly covered in sauce.
  • Drizzle sesame oil over the noodles just before serving.
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