Description
These tofu rice noodles with miso-tamari sauce and greens, are the perfect comfort dish, full of flavour and super easy to make. Great meal for the whole family! Vegan & gluten-free.
Ingredients
150 grams of firm tofu cut in cubes
4 garlic cloves diced
1 small thumb of fresh ginger diced
3-4 stems of broccolini chopped
8 mushrooms cut in slices
2 bok choys chopped
1 spring onion sliced
2 servings of vermicelli rice noodles
Sesame seeds
Miso-tamari sauce
1 tbsp of miso paste
2 tbsp of tamari
3 tbsp of veggie stock
1 tbsp of maple syrup or honey
Instructions
- Prepare the miso-tamari sauce: Combine all the sauce ingredients in a glass, and stir well to combine.
- Stir fry the tofu: Heat a non-stick pan on high heat and add a bit of coconut oil. Add the tofu and a couple of tablespoons of the sauce. Stir fry for a few minutes until the tofu is cooked. It should end up crispy on the outside. Set aside.
- Stir fry the veggies: Add a bit more of coconut oil to the pan, and add the ginger and garlic. Cook for a couple of minutes, and add the broccolini and mushrooms with a couple more tablespoons of sauce. Stir fry for a 2-4 minutes until they are ready, and add the bok choy and another tablespoon of sauce. Stir fry for another minute or two (the thicker part of bok choy should have a crunchy texture).
- Cook the rice noodles following the packet instructions. Remove from the water when they're slightly undercooked.
- Add the tofu and the noodles to the pan, pour sauce over the noodles, and combine with the veggies.
- Serve with spring onions and sesame seeds on top. Enjoy!
Notes
Leftover noodles? Happy days! Store them in an airtight container for up to 3 days, and you have a delicious lunch or dinner ready to go. The noodles might dry out a bit, you can make them juicier again by adding a bit of extra sauce.
My biggest tip for this recipe is to remove the noodles from the water when they're slightly undercooked. This will ensure a perfect texture after they're being combined with the veggies and sauce in the pan. I especially recommend doing this, if you're cooking this dish for meal-prep. This is because after reheating the noodles, they will become a bit soggier.
If you don't use the whole sauce, store it in the fridge in a glass jar for up to a week.