NOODLE BOWL ENJOY DAN:

                VEGETABLE TOFU NOODLE BOWL by CHEF DAN:

Serves 2-4

 

INGREDIENTS:

8 ounces firm tofu

3 tablespoon soy sauce, divided

1 tablespoon grape seed oil

8- baby portabella mushrooms, finely chopped

2 carrots, finely chopped

1 onion, finely chopped

1 garlic clove, minced

1 thumb-size fresh ginger, grated

1/4-teaspoon red pepper flakes (optional)

3 tablespoons dry sherry

12 tablespoon lime juice

4 cups vegetable broth

1 cup snow peas

4 ounces soba noodles or rice noodles

4 scallions thinly sliced on the bias.

 

DIRECTIONS:

1.   Rinse and drain tofu.

2.   Cut tofu into 1/2-inch thick slices and place between paper towels.

3.   Place a heavy object on top to press out excess liquid, let sit 20 minutes

4.   Place the cut tofu in a bowl with 2 tablespoon soy sauce.

5.   Lightly oil a baking sheet and spread the tofu cubes evenly on.

6.   Bake 15 minutes and flip over, and bake 10-15 minutes longer.

7.   In a skillet, heat oil over medium-high heat.

8.   Add mushrooms, carrots, onion, garlic, ginger, and red pepper flakes.

9.   Cook stirring frequently for about 10 minutes.

10.                Add sherry, lime juice, remaining soy sauce and cook 1 minute longer to loosen bits from the bottom of the pan.

11.                Add broth, cover and simmer for 45 minutes.

12.                Add snow peas the last 3 minutes.

13.                Meanwhile prepare soba noodles according to package directions, drain and set aside.

14.                Stir tofu, soba noodles, and scallions into the broth: simmer for 3 minutes.

 

ENJOY DAN:                 BON-APPETITE!!