HOT RECIPE TIP
Soba noodles with tofu and mushrooms
You'll need:
· 1 Large pot (for cooking noodles)
· 1 Colander
· 1 Wok (or large skillet)
Ingredients:
· 10 oz soba noodles
· 2 tablespoons vegetable oil
· 24 oz any mushrooms, sliced
· 6 cloves garlic (finely sliced)
· 1-inch knob ginger (cut into thin strips)
· 4 tablespoon maple syrup
· 2 tablespoon rice vinegar
· 1 tablespoon hot sauce
· 3 tablespoons soy sauce
· 2 tablespoon sesame seeds
· 14 oz baked tofu
· Salt to taste
Instructions:
1. Boil a large pot of salted water. Cook the soba noodles according to package instructions until soft but firm (al dente). Run cold water over the noodles so they don't stick. Set aside in a colander
2. Heat the wok over high heat and add the vegetable oil. Cook the mushrooms and cook. The mushrooms will express a lot of juices initially, so let the juices evaporate completely. Let the mushrooms cook until they caramelize and become golden-brown. Be patient. Everything else is quick.
3. Once the mushrooms have caramelized, add the ginger and garlic and stir-fry for a few seconds. Stir in the tofu.
4. Add in all the sauce ingredients--maple syrup, sriracha, vinegar and tamari or soy sauce and stir in. Stir in the sesame seeds.
5. Add the drained noodles to the pot and stir-fry for 3-4 minutes over high heat. Check salt and add more if needed.
6. Turn off heat and garnish with cilantro or green onions. Serve hot or warm.
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