This is one of the recipes that I said I would post the other day. Originally, the recipe calls for a soup, however I adapted it using some of the farmer’s market veg we had in the fridge.

It turned out seriously delicious. I feel like I’m seriously learning how to work with tofu and really give it flavor. L. gobbled it up and said the leftovers were excellent as well.

Tofu with Noodles and Vegetables
Adapted from Soupy Noodles with Silken Tofu and Bok Choy

For Marinade:
1 tbsp dark sesame oil, divided
1 tbsp minced peeled fresh ginger
2 garlic cloves, minced
2 tbsp low-sodium soy sauce
Sirracha, to taste (About 1 tbsp)

1 package firm tofu, drained and cut into 1/2-inch strips
2 medium squashes, quartered
1 medium onion, cut into slices
1 hot pepper, sliced
1 pepper, sliced
1 package Chinese-style noodles (12 oz)

Mix together items for marinade in a large tupperware or bowl. Put the tofu slices in the marinade and toss gently to coat. Put the tofu in the fridge for about an hour.

Heat 3 quarts of water in a large pot and begin heating it.

Remove tofu from marinade, reserving marinade. Place about 1 tsp of sesame oil in a pan. Brown tofu on both sides. Remove tofu from pan and set aside.

If needed, add more oil to the pan and stir-fry vegetables until just tender. Remove vegetables from pan and set aside.

Put the marinade into the saucepan and let it reduce until it begins to become a thick sauce.

Place noodles in boiling water and cook for about five minutes.

Return the vegetables and tofu to sauce and mix together to combine.

Drain noodles and portion out about 1 cup each, for four servings. Divide the tofu and vegetables into 4 servings and serve over pasta.

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