Tofu And Vegetable Noodle Bowl Food

TOFU AND BOK CHOY NOODLE BOWL

Steps:

• Cook noodles as package directs. Drain and divide among 4 bowls.
• Combine soy sauce, sesame oil, and broth and set aside.
• Cut tofu lengthwise into 3 pieces. Cut crosswise into 1/2-in. sticks and pat dry with paper towel.
• Heat 1 tablespoons vegetable oil in a large frying pan over high heat. Brown tofu (don't stir), 4 minutes; brown on other side. Set on noodles.
• Add remaining 1 tablespoons vegetable oil to same pan over medium-high heat. Cook ginger and garlic until fragrant, 30 seconds. Add bok choy and cook until wilted, 5 minutes. Add reserved broth mixture and cook until hot, about 1 minute.
• Spoon mixture over noodles and tofu and sprinkle with onions sprinkled on top.

JAPANESE TOFU NOODLE BOWL

Steps:

• Combine the tamari or soy sauce, vinegar and mirin or sugar in a shallow bowl and stir until dissolved. Place the tofu in the marinade and turn to coat. Leave to absorb the flavours for about 30 mins or more. (If marinating for several hours, keep in the fridge.)
• When ready to cook, turn the oven on to warm. Scatter the cornflour over a plate. Remove the tofu from the marinade, reserving the marinade, and roll in the cornflour to coat all sides. Heat a wide frying pan over a medium-high and add enough sunflower oil to cover the base of the pan. Fry the tofu, using tongs to turn, until dark golden and crisp all over. Drain on kitchen paper, then keep warm in the oven.
• Place 1 litre of water in a medium saucepan with the reserved marinade and bring to the boil. Add asparagus, edamame beans, peas, ginger and noodles and return to the boil. Simmer until the vegetables are just tender, about 3-4 mins. Divide between 4 bowls and place 2 tofu cubes in each. Top with coriander leaves and serve drizzled with a little of the chilli oil.

VEGETABLE AND TOFU NOODLE BOWL WITH PEANUT SAUCE

Steps:

• Prepare the tofu: Place tofu between several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
• Cut the tofu into 1/2-inch cubes and place in a bowl. Add either soy sauce or teriyaki sauce, and toss to coat the tofu. Cover and chill for at least 1 hour.
• For the noodle bowl:.
• Cook pasta according to package directions, omitting salt and fat; drain and set aside.
• Combine teriyaki sauce, hot water, peanut butter, and hot chile sauce (or red pepper flakes), stirring with a whisk.
• Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 1 minute.
• Add tofu; sauté for 5 minutes or until tofu has browned a little.
• Add teriyaki sauce mixture, and cook for 2 minutes.
• Add pasta, vegetables, and soy sauce; cook until thoroughly heated, stirring well.
• Remove from heat and sprinkle with peanuts.