crispy tofu with mushrooms, greens and noodles
This quick meal is comforting and delicious. The tofu is crispy on the outside and creamy on the inside. With the earthy flavors of the mushrooms, garlic and ginger and the filling warmth of the noodles, this will be a go-to weeknight meal for sure.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 package udon noodles
4 tablespoons extra virgin olive oil
1 package extra firm tofu
½ cup corn startch
Salt and pepper, to taste
2 heads bok choy cabbage, chopped
2 cloves garlic, grated
1 inch piece of fresh ginger, peeled and grated
1 bunch green onions, chopped
1 cup shiitake mushrooms, sliced
Red Pepper flakes, to taste
3 tablespoons tamari
Splash of rice vinegar
1 tablespoon sesame oil
Instructions
Cook the noodles according to the package instructions. Drain and drizzle with sesame oil, coating well, then set aside.
Heat 4 tablespoons olive oil in a cast iron skillet over medium high heat. Drain the tofu, and press out the extra moisture on paper towels. Cut the tofu into squares. Mix corn starch with salt and pepper to taste, then dip each tofu square in the mixture, making sure to cover all sides. Pan fry the tofu squares until browned and then place on paper towels to drain the oil. Keep warm while you cook the vegetables.
Add a bit of oil to the same skillet (if necessary…there may still be some left from the tofu) and cook the ginger and garlic until fragrant. Add the mushrooms and cook for 2-3 minutes until soft. Next, add the bok choy and cook until just wilted. Add the green onions, red pepper flakes, tamari, and vinegar and toss until coated. Serve the noodles with some of the vegetables and 1-2 squares of tofu on top. Enjoy!
Keywords: dinner, vegetarian, noodles, tofu