Tuesday, October 25, 2011

Vegan MoFo #22: Chinese Noodles with Mushrooms & Cabbage + Orange-Glazed Tofu

Chinese night at my house! Maybe this isn’t all that authentic or anything but it is a delicious meal. I just love Chinese style stir-fries because they are so quick and easy. Easy enough to make two dishes at once!

The noodle dish comes from A Year in a Vegetarian Kitchen by Jack Bishop. Let me just say that I love this cookbook! Especially because it is organized by season. Also, this cookbook has recipes from many different cultures. I believe he is more of a connoisseur of Italian cooking, but I like his Asian dishes the best.

Chinese Noodles with Mushrooms & Cabbage
Adapted from A Year in a Vegetarian Kitchen

12 oz chow mein noodles
1 tbls + 1 tsp peanut oil, divided
1 oz dried shiitake mushrooms
1 cup boiling water
3 tbls tamari or soy sauce
3 tbls hoisin sauce
1 small head green cabbage, sliced
½ bunch green onions, sliced, white & green parts separated
4 cloves garlic, minced
1 tsp fresh ginger, minced

Cook chow mein according to package directions.

Place mushrooms and boiling water in a small bowl. Cover and let sit for 15 minutes. Remove softened mushrooms with a slotted spoon and slice. Pour water through a strainer lined with a paper towel or coffee filter into another bowl. Add the soy sauce and hoisin and mix. Set aside.

Heat 1 tbls peanut oil in a large skillet over medium-high heat. Add mushrooms and sauté for several minutes. Add cabbage and sauté for 5-10 minutes, or until softened. Make a clear space in the center of the pan and add the remaining teaspoon of oil. Add the white sections of the green onions, the garlic, and ginger. Saute for a minute or two then mix in with the cabbage and mushrooms.

When the noodles are cooked and drained, add them to the skillet along with the mushroom water sauce and the green parts of the green onions.

Cook and stir for several minutes. Turn off heat and serve.

The tofu is something I have been making for many years so I don’t remember where I got the recipe. If anyone knows, I’m happy to give credit where credit is due. This is one of my favorite methods of cooking tofu and the possibilities for the glaze are endless. Expect to see more variations on this theme in the future!

Orange-Glazed Tofu

1 lb firm tofu, sliced
Canola or peanut oil
1/3 cup orange juice
2 tbls maple syrup
2 tsp rice vinegar
2 tsp tamari or soy sauce
2 cloves garlic, minced
Pinch of red pepper flakes

Heat oil in a large skillet over medium-high heat. Add sliced tofu. Fry until brown on one side, then flip, and brown on the other side.

Meanwhile, combine all remaining ingredients in a small bowl. Once tofu is browned, pour sauce over tofu. Reduce heat a little and continue to simmer until liquid is reduced by half. Then flip tofu and simmer until all liquid is absorbed and the tofu looks glazed.

1 comment:

  1. This looks lovely. My boys love baked tofu...I'm sure this would be a hit.