Drunk Tofu Noodles

This is a stir fry using Tofu Noodles.

Diet
[x] Flexitarian + Omnivore
[x] Vegan
[x] Vegetarian
[x] Pescatarian
[x] Gluten free
[x] Weight Maint
[O] Keto Diet: high protein, but high carbs too
[x] Mediterranean 
[O] Lectin Avoidance: Soy, peppers, peanut oil
[O] Oxalate Avoidance: Peanut oil
[O] Purine Avoidance: fish sauce

Drunk Tofu Noodles

A tofu noodle dish with broccoli, mushrooms, and other veggies.

Sauce

  • 1.5 T Sesame oil (Only for the sauce, do not fry with this oil)
  • 1/4 C Tamari (gluten free)
  • 1 T Fish sauce
  • 1 T Brown sugar
  • 1 T Honey
  • 1 T Garlic Chili sauce (I prefer the Korean kind)
  • 1/4 C water

Veggie

  • 2 T Peanut oil (good for stir frying at high temps)
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 1 red bell pepper (slice thin)
  • 2 cups broccoli (florets + cubed stem parts)
  • 1/2 cup snap peas
  • 1 cup mushrooms (slice)

Drunken Noodles

  • 3 to 4 C Organic Hodo Yuba Sheets (Cut into thin noodles)

Serving

  • 2 stems scallions (chop white and green parts)
  • 1 C bean sprouts
  • freshly ground pepper

Sauce

  1. In a small bowl whisk all the sauce ingredients together. Then set aside.

Tofu Noodles

  1. Slice Hodo ORGANIC YUBA SHEETS into thin noodles and fluff with your fingers so they unstick. Set aside.

Veggies

  1. Dice the onions, thinly slice the red bell pepper, slice the mushrooms, cut the snap pea in half at a diagonal, and peel + dice the garlic.

  2. Cut off the broccoli florets, then take the stem and peel it. Cut off the very bottom pithy part, then cut the tender part of the stem into cubes.

  3. Have everything ready as the next steps move fast.

Cooking

  1. In a large skillet or a wok, heat peanut oil. Add the onion until it starts to look translucent, then add garlic until aromatic.

  2. Add broccoli and snap peas. Once the broccoli looks a bit brighter add the red pepper and mushrooms. Mix a few times, then turn the heat down and add the noodles. Let the liquid from the mushrooms evaporate. Mix well.

  3. Once there is little liquid left in the skillet pour the sauce over all the food. Toss and remove from heat.

Serve

  1. Serve the food topped with bean sprouts, freshly ground pepper and green onions.

I have used this recipe for Tofu Noodles and also with Shirataki Konjac angel hair pasta (the brand Miracle Noodles). This recipe works well with both although the texture is very different. Please see my recipe for Drunk Miracle Noodles.