Description
These tofu rice noodles with a savory miso-tamari sauce and vibrant greens are comfort food at its best! Bursting with flavor and ready in under 30 minutes, this dish is a winner for busy weeknights or family dinners. Vegan & gluten-free.
Ingredients
150 grams of firm tofu cut in cubes
4 cloves of garlic diced
1 small thumb of fresh ginger diced
3-4 stems of broccolini chopped
8 cup mushrooms cut in slices
2 baby bok choy chopped
1-2 green onions 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. Warm stock helps the miso dissolve easily.
- Stir fry tofu: Pan-fry the tofu cubes with a drizzle of coconut oil and a splash of sauce on a non-stick pan on high heat. Cook until golden brown and crispy, then set aside.
- Stir fry veggies: In the same pan, add a bit more coconut oil, and sauté garlic and ginger on medium-high heat until fragrant. Add broccolini and mushrooms with a bit of sauce, stirring until tender but still crisp. Toss in the baby bok choy plus another tablespoon of the sauce, and stir fry for another minute or two (the thicker part of the bok choy should have a crunchy texture).
- Cook the rice noodles following the package instructions. Remove from the water when they're slightly undercooked to have them al dente.
- Combine it all, pour sauce over the noodles, and combine with the veggies on medium heat.
- Serve with green onions and sesame seeds on top. Enjoy!
Notes
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat with a little extra sauce for a fresh-from-the-pan taste!
My biggest tip for this recipe is to remove the noodles from the water when they're slightly undercooked. This keeps them perfect when mixed with the sauce and veggies.
Don’t overcook the veggies, to ensure crunchy greens add freshness and texture.
If you don't use all the sauce, store it in the fridge in a glass jar for up to a week.