September 12, 2007
Ginger Hoisin Rice Noodles
This filling, nutritious entree is perfect for people with wheat allergies.
1/4 cup Hoisin sauce (in the Asian section of the supermarket)
2 teaspoons tamari soy sauce
3-4 tablespoons fresh ginger, minced
1/4 cup seasoned rice vinegar
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
Water as needed
Noodles and Veggies
1/2 pound dry rice vermicelli (also called "rice sticks") or other thin rice noodles
Enough water to boil noodles
1 block extra firm tofu, cubed
3 medium-large garlic cloves, minced
2 large carrots, julienned
2 large celery stalks, thinly sliced
2 medium bell peppers, thinly sliced
1 cup green onions, thinly sliced (optional)
Sea salt, to taste
Water for sautéing
Lemon wedges (optional)
In a bowl, combine all the ingredients for the sauce, stir well, and set aside. Prepare a pot of boiling water, and add noodles when ready. (See variation below for another serving option.)
While waiting for the water to boil, in a non-stick skillet over medium heat, add the tofu and cook until brown. In a separate skillet while the tofu is cooking, heat some water for sautéing the veggies. Give it a few moments to get hot, and then add the garlic, carrots, celery, peppers and green onions, if using.
Let the veggies cook for a couple of minutes, until they are a little softer but still crispy. You don't want limp veggies. Reduce heat to medium-low, and add the sauce mixture. Cook for a few minutes. Return the tofu to the pan, and stir to coat. Turn off heat.
Once the noodles are cooked, drain and add them to vegetable mixture; combine well.
Finish with sea salt, black pepper, and a squeeze of lemon juice.
This stir-fry is perfect over brown rice if you don't want to use rice noodles. If using rice instead of noodles, just put the rice on a plate and top with the veggie mixture—don't add the rice to the pan as you do with the noodles in Step 4.
Courtesy of Dreena Burton, author of Eat, Drink & Be Vegan; Vive le Vegan; and The Everyday Vegan