On a lighter note, with all of the things we had going on this month, I made this dish a few weeks back. Out of curiosity, I had purchased one pack of Lotus Foods: Organic Millet and Brown Rice Ramen Noodles. I really love their Forbidden Black Rice and decided to give their noodles a try. Some people cringe at the idea of Ramen Noodles, but I was pleasantly surprised at how tasty this were. You could easily sub these with rice noodles. So basically with this dish, in one pot I made a simple veggie broth to blanch the veggies in and to boil the noodles in. And in a cast iron skillet, I lightly browned tofu that I cut into small cubes and then tossed them in the sauce I prepared and served them over my noodle and veggie mix(which is also great by it’s lonesome). All this takes about 30 minutes and is enough to feed 2 people. So if you’re feeding more people, then adjust your quantities accordingly.
Recipe: Serves 2
1 Package of Firm Tofu (press any excess liquid off)
1 tablespoon of oil for frying (I used coconut oil, but use whatever you choose)
1 (2.8 oz) package of Ramen Noodles (again, I used only one of these Lotus Foods Ramen Noodle Packets but you can use whatever you see fit. I like an even amount of veggies and noodles to keep it lighter tasting. Discard any spice packets.)
3 cups of Vegetable Broth (water can be substituted)
1 tablespoon of Tamari (Shoyu or Soy Sauce can be substituted)
For the Sauce:
1 tablespoon of Chile Garlic Sauce
1 teaspoon of Toasted Sesame Oil
1 teaspoon of Tamari (Shoyu or Soy Sauce can be substituted)
2 tablespoons of Agave Nectar (or Honey for Non-Vegan)
1 teaspoon of Sesame Seeds
1 teaspoon of fresh Lime Juice (1/2 of a lime)
For the Veggies, you can honestly use whatever you have on hand, but this is what I used:
1 cup of Carrots (shredded or julienned)
2 cups of Savoy Cabbage (sliced in thin strips – 1/2 inch x 2 inch)
1/3 cup of Red Bell Pepper (sliced thin)
1 cup of Mushrooms – your choice (sliced thin)
In a medium bowl, mix together all of your ingredients for you sauce, and set to the side.
In a medium pot, bring broth/water to a boil and add in your veggies. Blanch them lightly for 1 or 2 minutes. And with a slotted spoon remove your veggies from the broth and put them into a medium bowl. Once all of the veggies are all out of broth then add in your pack of noodles(discard the spice packet, if there is one) and boil them according to the package or just to the point that they are tender) About 5 – 8 minutes. Then with your slotted spoon, add the noodles in with your bowl of veggies and lightly mix them in together with a pair of tongs. Be sure to drain out any excess broth.
On a medium heat, in a cast iron skillet, heat your oil and fry your tofu on several sides until they are golden brown. About 4 – 5 minutes on each side. I like to use a cast iron skillet because it gives it an even and crispy crust, but you can use what you have. Once done, place the tofu in your medium bowl with the sauce and lightly mix/coat them with your sauce.
Now plate your veggie and noodle mixture and top it with your awesome tasting tofu and enjoy!