MUSHROOMS TOFU WINE AND RICE NOODLES ENJOY DAN:

MUSHROOMS AND TOFU IN WINE WITH RICE NOODLES by CHEF DAN:

Serves 4

Ingredients:

8 ounces rice noodles

1 extra firm tofu, cubed

2 tablespoon grape-seed oil, divided

2 garlic cloves, minced

1 onion, chopped

10 baby portabella mushrooms, sliced

1 red bell pepper, thinly sliced

1/2-cup white wine

1/4-cup soy sauce

1 thumb-size fresh ginger, grated

1/2-teaspoon cumin

1 teaspoons Italian seasoning

1/2-teaspoon red pepper flakes

2 teaspoons sesame oil

1/4-cup dried peanuts

DIRECTIONS:

1.   Place rice noodles in a bowl of hot water and let set 12-15 minutes.

2.   Drain and set aside.

3.   Heat 1 tablespoon grape-seed oil in a wok, over medium-high heat, and when sizzling.

4.   Add cubed tofu and stir fry for about 5 minutes or until crispy.

5.   Remove and set aside.

6.   Add remaining oil over medium-high heat and when sizzling.

7.   Add garlic and onion, sauté for 4 minutes.

8.   Add mushrooms, bell pepper, wine, soy sauce, ginger, cumin, Italian seasoning, red pepper flakes, and sesame oil.

9.   Mix all ingredients thoroughly, reduce heat, cover and simmer for 8-10 minutes.

10.                Dissolve cornstarch in a splash of water, and stir into the wok.

11.                Add cooked tofu, cover and simmer for 2-3 minutes.

12.                Add drained rice noodles and stir to combine.

13.                Heat through, serve and top with peanuts.

ENJOY DAN:                                    BON-APPETITE!!