Broccoli, Mushroom and Tofu Noodles
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 8 ozs Rice noodles
- 1 Tbsp vegetable oil
- 16 ozs extra firm Tofu (cut into cubes)
- 1 onion (sliced)
- 2 cloves garlic cloves (crushed)
- 1 ¼ inches fresh ginger (grated)
- 2 red Bell pepper (seeds removed & cut into strips)
- 7 ozs Broccoli
- 7 ozs Mushrooms (sliced)
- 1 cup vegetable stock
- 1 Tbsp dark brown sugar
- 1 Tbsp gluten-free tamari
- 2 tsps Corn starch
Preparation steps
1.
Place the noodles in a large bowl and cover with warm water. Soak for 20 minutes, until soft. Drain and cut into 15cm|6"lengths and set aside.
2.
Heat half the vegetable oil in a wok until hot.
3.
Add the tofu, and cook for about 4 minutes, gently tossing until heated through and lightly golden. Drain on absorbent kitchen paper and set aside
4.
Heat the remaining oil in the wok. Add the onions, garlic, ginger, peppers, broccoli and mushrooms. Cook for 5 minutes, stirring frequently, until tender.
5.
Add the tofu and drained noodles to the wok. Pour in the stock, sugar, tamari sauce and cornflour. Heat to boiling and cook for 2 minutes, stirring, to heat through and thicken.
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