
Seared Tofu and Mushroom Sauté with rice noodles

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With this recipe you can have a good dinner in less time than it takes to fill a tortellini. The amounts of garlic and tarragon look huge, but they're not. They meld into the dish. For wine, a spicy, dry Gewurztraminer from Navarro in Mendocino would be a good choice.
ingredients
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serves: 4
6 ounces wide dried rice noodles
1 carton firm tofu packed in water (draine and diced into small cubes)
2 teaspoons mushroom soy sauce or tamari
3 tablespoons naturally brewed soy sauce, such as San-J
2 tablespoons brown sugar
3 tablespoons chopped garlic
1 teaspoon freshly ground black pepper
3 tablespoons chopped tarragon
sea salt
4 teaspoons plain or roasted peanut oil
3/4-1 pound assorted fresh mushrooms, including shiitake, if possible
1/2 cup finely diced shallot or onion
4 finely slivered scallions, including the greens
Servings Per Recipe: 4
Amount per Serving
Calories: 410
- Total Fat: 12.4 g
- Saturated Fat: 1.9 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 951.8 mg
- Total Carbs: 60.2 g
- Dietary Fiber: 5.6 g
- Sugars: 9.4 g
- Protein: 18.8 g
preparation

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