Ginger Noodles With Tofu

Submitted by kathleenkirbyturner

"A Filling and delicious Asian-inspired Vegan Recipe from Every Day with Rachael Ray Magazine"

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 (14 ounce) package tofu, extra-firm, cut into 3/4 inch cubes
• salt and pepper
• 1⁄4 cup soy sauce
• 3 tablespoons ginger, finely grated
• 1 tablespoon sesame oil
• 3⁄4 lb fettuccine pasta
• 1 1⁄2 tablespoons vegetable oil
• 8 ounces mushrooms, sliced
• 12 ounces broccoli, cut into tiny florets and julienned stalks

directions

1. Season the tofu with salt and pepper.
2. In a small bowl, combine the soy sauce, 1 tablespoon ginger and the sesame oil.
3. In a large pot, bring 4 quarts salted water and the remaining ginger to a boil. Add the pasta and cook until al dente. Drain, reserving 2 cups of cooking water. Return the pasta to the pot.
4. Meanwhile blanche the broccoli.
5. In a large nonstick skillet, heat the vegetable oil over medium-high heat. dd the tofu in a single layer and cook, undisturbed, until browned on one side, about 5 minutes. Repeat turning until all sides are browned. Transfer cooked tofu to a plate.
6. Add the mushrooms to the skillet and cook, stirring occasionally, until browned about 5 minutes.
7. Add the broccoli, mushrooms, ginger-soy mixture and reserved pasta water to the pasta and toss to coat. Divide the pasta and broth among 4 bowls. Top with tofu.

Reviews

[jennyblender]

This is quite good! It was relatively easy, healthy and had surprisingly good flavor (considering the few ingredients)! I used buckwheat noodles and they were great! Thanks for the wonderful recipe!