Real African Dishes: [MC-AllEthnic-Recipes] Asian Tamari Tofu Stir-Fry with Rice Noodles

Tuesday, August 14, 2012

[MC-AllEthnic-Recipes] Asian Tamari Tofu Stir-Fry with Rice Noodles

* Exported from MasterCook *

Tamari Tofu Stir-Fry with Rice Noodles

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 30%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup wheat-free tamari sauce -- Wa Ja Shan
1 tablespoon hot sauce -- to 2 tablespoons
1 tablespoon minced garlic
1 tablespoon minced ginger root
14 ounces firm tofu -- (1 package) cut into 1/2-inch dice
kosher salt
1 head broccoli -- florets separated, stems peeled, squared, and cut into thin strips
8 ounces rice vermicelli -- (1 package)
2 tablespoons grapeseed oil -- or canola
1 bunch scallions -- sliced thin, white and green parts separated
freshly ground black pepper
1 lemon -- cut into wedges (optional)

In a medium bowl, combine the tamari, hot sauce, garlic and ginger. Add
the tofu, stir gently, and marinate for 15 minutes.

Meanwhile, fill a large bowl with water and add ice cubes. Bring abundant
salted water to a boil in a wok. Add the broccoli, blanch for 30 seconds,
and using a large strainer, transfer the noodles to the ice water. When
the broccoli is cold, drain, and set aside. Don't drain the wok water.

Add more ice cubes to the bowl, if necessary. Add 2 cups cold water to the
wok. Add the noodles and allow them to soften, about 10 minutes. Using the
strainer, transfer the noodles to the ice water, and when cold, drain them
and set aside.

Drain the water from the wok and dry it. Heat the wok over high heat, add
the oil, and swirl to coat the pan. When the oil is hot, add the scallion
whites and stir-fry until soft, about 30 seconds. Add the tofu with its
marinade and stir-fry until heated through, about 2 minutes. Return the
broccoli and noodles to the wok, toss gently to combine, and heat through,
about 2 minutes. Season with salt and pepper.

Transfer the stir-fry to four individual serving bowls, garnish with
scallion greens, and serve with the lemon wedges, if using, for squeezing
over the dish.

Serves 4

AuthorNote: I love rice noodles in all their forms. This dish features
rice vermicelli, which are long and thin and have a wonderfully chewy
texture. Tofu, the dish's centerpiece, receives ample flavoring from the
tamari, which also enhances the broccoli's sweetness - and hot sauce adds
its kick. Tofu skeptics will be instantly won over by this delectable
dish.

To Drink: Robert Mondavi Riesling

ChupaNote: I added a handful of minced red bell pepper to the scallions
and oil in the wok for some color. Some minced carrots would be nice too.

Source:
"Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 398 Calories; 12g Fat (25.4%
calories from fat); 15g Protein; 64g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 1155mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean
Meat; 2 Vegetable; 0 Fruit; 2 Fat.

Nutr. Assoc. : 1476 0 0 0 0 0 0 26633 0 0 0 0