This Asian dish is a cross between Pad Thai and Lo Mein with added veggies to make it a healthier option. It is an extremely versatile recipe. Be creative and add or exchange any veggies of your choice!
1 (14 oz.) package firm tofu
1-2 tablespoons toasted sesame oil
½ cup shoyu or tamari
6 tablespoons rice vinegar
2 tablespoons sugar
3 cloves garlic, minced
1 tablespoon ginger, minced
8 ounces rice noodles
1 small onion, minced
2 tablespoons fresh cilantro, minced
½ cup crushed dry-roasted peanuts
1 head broccoli
1 cup daikon radish, sliced *Carrot is a good substitute
½ cup snap peas
5 shitake mushrooms, cut into pieces
- Drain and squeeze the water out of the block of tofu by putting the tofu between two plates and setting something heavy on top of it. Leave to drain while making the marinade.
- Mix the shoyu, rice vinegar, sugar, and 1 clove of garlic in a small bowl.
- Take the pressed tofu, dice into small cubes and pour half the marinade over the tofu. Set aside for at least 30 minutes or longer to marinate.
- Heat one tablespoon of sesame oil in a pan and add the onion, ginger and 2 cloves of garlic. Sauté for a few minutes and add the daikon radish. Sauté on medium heat for about 5-7 minutes.
- While veggies are sautéing, cut up and slightly steam a head of broccoli (just a couple minutes so it is bright green and still slightly crunchy). And cook rice noodles according to directions. After noodles are done cooking, drain and rinse under cold water to avoid getting too clumped together.
- Add marinated tofu, slightly steamed broccoli, and rice noodles to sautéed veggies (add more oil to pan if needed). Pour the rest of the marinade over the noodles mixture and mix well till noodles are completely covered.
- Stir in shitake mushrooms and snap peas.
- Take off heat and add cilantro and peanuts and mix well.