10. Asian Noodle Bowls with Crispy Tofu

Dayna McLeod – contributing chef to the NY Times bestselling “The Lean: A Revolutionary (and Simple!) 30-Day Plan for Healthy, Lasting Weight Loss” by Kathy Freston – shares with us this scrumptious recipe for Asian Noodle Bowls with Crispy Tofu.
Dayna McLeod – contributing chef to the NY Times bestselling “The Lean: A Revolutionary (and Simple!) 30-Day Plan for Healthy, Lasting Weight Loss” by Kathy Freston – shares with us this scrumptious recipe for Asian Noodle Bowls with Crispy Tofu.

Ingredients:

16 oz extra firm tofu, drained and pressed, sliced into small triangles
2 tbsp Mirin
2 tbsp cornstarch
2 tbsp canola oil
1 tsp salt
1/4 tsp black pepper
1 box rice noodles
1/2 yellow onion, 1/4 inch dice
1/2 cup shiitake mushrooms, thinly sliced
2 garlic cloves minced
1/2 cup zucchini, 1/4 inch dice
1 cup of broccoli, cut into small florets
1 red bell pepper, 1/4 inch dice
1 green pepper, 1/4 inch dice
handful of roasted peanuts, roughly chopped
fresh cilantro, minced
bean sprouts (about a handful per bowl)

for sauce—

1/2 cup soy sauce
1 tbsp vegan oyster sauce (available at most Asian markets and on Amazon)
1/4 cup warm water
2 tsp sesame oil
2 tbsp fresh minced ginger
1 tsp hot chili sauce (sriracha)
2 tbsp maple syrup

Directions:

Whisk the cornstarch and Mirin into a shallow bowl. Add the tofu and let marinate for 20 minutes.

Next, make the sauce by mixing all of the sauce ingredients together into a small bowl. Set aside.

Bring a large pot of salted water to a boil. Once boiling, add the rice noodles and turn off the heat. Let noodles sit in hot water for about five minutes, then drain and rinse thoroughly with water. Squeeze excess water from the noodles and set aside until serving.

Heat 1 tbsp of the oil in a large skillet or wok over medium heat until hot (but not smoking). Place the tofu in the hot wok and sprinkle with salt and pepper. Sauté for about 4 minutes per side, or until golden brown. Remove from oil, and drain on a paper towel. Place another paper towel on top of the tofu to keep warm and set aside.

Now heat the remaining tbsp of oil over medium heat. Sauté the onions and mushrooms for 5 minutes or until the onions are translucent. Stir in the garlic and sauté for an additional minute. Add in the zucchini, broccoli and peppers to the walk. Sauté until vegetables are al dente. Pour 1/4 of the sauce over the vegetables and stir for an additional minute. Add in noodles and tofu, and pour the remaining sauce over the
mixture. Toss to combine. Heat for an additional two minutes or until everything is heated through. Be careful not to over cook, as the noodles will stick to the pan.

To assemble the Asian noodle bowls, place a handful of bean sprouts in the bottom of each bowl. Top with noodles, veggies and tofu. Garnish with cilantro and chopped peanuts.

Visit vegan chef Dayna Mcleod’s website: www.aveganchef.com

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