Seared Tofu and Mushroom Sauté with rice noodles
by:
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
1. Cook the rice noodles in boiling salted water until tender, about 4 minutes. Drain, then rinse with cold water and set aside.
2. Gently simmer the tofu in a skillet of salted water for 2 minutes, then lift the cubes into a colander and set them over a bowl to drain. Mix together the soy sauces and sugar in a small bowl. Chop the garlic, pepper, and tarragon with 1/2 teaspoon salt.
3. Heat the oil in a wide nonstick skillet. When hot, add the garlic mixture, stir-fry for 20 seconds or so, then add the mushrooms and shallot. Sauté over high heat, stirring often, until their juice has been released and reabsorbed and the mushrooms are brown, about 7 minutes. Add the tofu, followed by the soy-sugar mixture and the cooked noodles. Gently mix everything together and heat through. Taste for salt. Transfer to a platter, garnish with the scallions, and serve.
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