Asparagus Tofu Noodles
I admit I was a bit put off by the long list of ingredients in this recipe. Upon closer inspection, I had almost everything I needed in the pantry. If you are feeling like being in the kitchen with all the rain outside, give this recipe a go! Also, I didn’t try this, but I bet you could add in some carrots (grated or slivered) and/or broccoli (small florets) to the stir fry.
8 scallions or small onions, minced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper
3 tablespoons sesame oil
1/4 cup lemon juice
3 tablespoons water
3 teaspoons sugar or honey
1/2 teaspoon salt
1/2 pound soft tofu, cut into a small dice
5 to 6 oz. uncooked vermicelli or linguine
1 1/2 tablespoons cornstarch
2 tablespoons peanut or canola oil
All the asparagus from your box
12 to 15 oz. fresh mushrooms, sliced and quartered (or sub for your broccoli!)
3 tablespoons toasted sesame seeds
- In a small bowl, combine scallions, garlic, ginger, soy sauce, red pepper, lemon juice, sesame oil, water, sugar or honey, and salt. Set aside for 15 minutes at least.
- Cook the noodles in plenty of boiling water until al dente. Drain and rinse under cold water. Drain again.
- Place the cornstarch in a small bowl. Add about 1 cup of the marinade and whisk until smooth. Return this mixture to the marinade, leaving the whisk in the bowl.
- Place a wok over medium heat and wait a minute or two. Add 2 tablespoons oil, and wait 1 minute more. Turn up the heat and add the asparagus, mushrooms and tofu. Stir fry for several minutes until the asparagus is just tender and bright green.
- Add the noodles and stir fry for 3 minutes more, keeping the heat high.
- Whisk the marinade from the bottom of the bowl, and pour the entire mixture into the wok. Continue to stir fry for 5 - 8 minutes more, or until everything is well coated and the sauce thickens.
- Serve immediately, topped with the sesame seeds.
Recipe from Still Life with Menu Cookbook, by Mollie Katzen.