Last week I had intended to publish a new post every other day. You may have noticed that I fell a bit (okay, okay a lot) short of that goal, as in I didn't publish a single post last week. Well, I'm going to get back on that horse and try again. And this time it looks like things make turn out but maybe it's too soon to make that assumption :P
This is a wonderfully light meal that still gives you protein and veggies, plus, it's gluten-free! :O
This dish is perfect for Spring! It seems like we've bypassed the spring weather here and have gone straight to the shorts and sundress weather.
Thai Rice Noodles with Broccoli, Asparagus, Tofu, and Mushrooms adapted from Vegetarian Gastronomy
Ingredients1 package of thick rice noodles1 cup of button mushrooms, cleaned, de-stemmed, and thinly sliced 1 bunch of asparagus, washed and chopped1 head of broccoli, washed and chopped1 small onion, diced2 cloves of garlic, minced2 tbsp olive oil + more1 package of non-GMO tofu
Sauce4 ½ tbsp. hoisin sauce½ cup soy sauce or tamari for gluten-free¼ cup water1-2 tsp Sriracha sauce or other chili sauce 2 tsp cornstarch
DirectionsCook the rice noodles according to the instructions on the package. Drain,rinse with cold water, and toss with a little oil so they don’t stick together. Prepare the tofu according to these directions from Connoisseurus Veg for crispy tofu.Heat 2 tbsp of olive oil in a large skillet over medium heat. Once the oil is heated, add the garlic and fry until fragrant but not browned. Add the onions, broccoli, asparagus, and mushrooms. Stir to combine. Cook until the vegetables are tender but still crisp. About 10 minutes. Whisk all the sauce ingredients together in a medium-sized bowl. The cornstarch should be completely dissolved. Turn the heat on the pan to medium-low. Add the rice noodles and tofu to the vegetables and toss. Pour the sauce over the noodles, tofu, and vegetables, stirring until the sauce thickens. It won’t thicken too much; it’ll take only a few minutes. Remove from heat and serve!