It was super-quick to prepare and very flavorful. Like most simple noodle stir-fries, you can easily adapt this recipe (I based it on Vietnamese Noodles with Tempeh and Peanuts recipe in Vegan Fire and Spice) to use whatever veggies and other ingredients you have on hand and tweak the flavors of the marinade or sauce to suit your taste. Here’s the recipe:
Vietnamese-Inspired Noodles
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light brown sugar
1 tablespoon hoisin sauce
2 teaspoons hot chili oil
1/4 to 1/2 teaspoon crushed red pepper flakes
1 (16-ounce) package extra-firm tofu, diced
1 tablespoon canola or other neutral vegetable oil
1 carrot, shredded
4 scallions (green onions), minced
3 cups steamed broccoli florets
8 ounces cooked rice noodles or linguine
2 tablespoons minced fresh cilantro
1/2 cup crushed dry-roasted peanuts
In a medium bowl, combine the soy sauce, vinegar, sugar, hoisin sauce, chili oil, and red pepper flakes. Add the tofu and toss to coat. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the carrots and scallions and stir-fry for 1 minute.
Drain the tofu, reserving the marinade. Add the tofu to the skillet and stir-fry for 5 minutes. Add the broccoli, noodles, and the reserved marinade and stir-fry to heat through. Add the cilantro and peanuts, tossing gently to combine. Taste and adjust the seasoning.
{ 5 comments… add one }
There you are! I love your recipes. I have “Some Like It Hot” and really enjoy the recipes, and wanted to see if you had anything new out. I’ll definitely be getting the updated version of SLIH.And Vietnamese. Great. It’s tough finding good vegetarian Vietnamese recipes. I found a local restaurant that had what appeared to be a vegetarian soup, only to find out it uses a pork soup base. Thanks!
This is right up my alley. Looks great, Robin!
Fulcanelli, I appreciate your kind words about my recipes. If you like SLIH, then I think you’ll love Vegan Fire and Spice, totally updated and with loads of new recipes. I know what you mean about restaurants and “vegetarian” soups. I make a point in all restaurants to ask about what kind of stock they use for their “vegetarian” soups. Fortunately, I found a Vietnamese place about an hour from where I live that takes pride in their homemade vegetable stock and the food is great. Tami, I definitely think we’d find ourselves frequently up the same alley with our mutual taste for spicy Asian food!
yummy! great flavors…a simple and delicious meal, just what i like.
Well it looks like we will be having this for dinner tonight instead of the Oriental “chicken” salad I was going to make…this looks wonderful!