How to Cook Tasty Rice noodles with crispy tofu, Enoki mushroom vegetable broth

Rice noodles with crispy tofu, Enoki mushroom vegetable broth. Great recipe for Rice noodles with crispy tofu, Enoki mushroom vegetable broth. A delicious and light vegan/vegetarian meal. The noodles will get silky and glazy and become a perfect complement to the crispy tofu and pickled cucumbers.

In savory pancakes, soups, and noodle dishes, they are easy to cook with for hearty meals. Sprinkle the cornstarch, panko and sesame seeds, if using, and toss gently so the tofu cubes are coated. While the tofu bakes, start the noodles: Put the dry rice noodles in a big, wide bowl. You can cook Rice noodles with crispy tofu, Enoki mushroom vegetable broth using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Rice noodles with crispy tofu, Enoki mushroom vegetable broth

1. You need 1 pack of cooked rice noodle (you can buy them in most supermarket).
2. Prepare 1 box of vegetable stock (or you can use cube version or make your own).
3. You need 1 block of medium soft tofu.
4. You need 1 tbsp of cooking oil.
5. Prepare 1 pack of Enoki mushrooms.
6. It's 1 handful of peasnaps (cut off top and tail).
7. Prepare 3 of raddish (thin slices).
8. You need 2-3 tbsp of soysauce.
9. You need 1 tbsp of fish sauce (optional, leave this out if vegan and use salt instead).
10. You need 1 tsp of sugar.
11. It's 2-4 stalk of coriander.
12. Prepare 1 tsp of Shichi-mi (Japanese chilli seasoning) or you can just use chilli flakes.

Order online from Noodles Party on MenuPages. Meanwhile, prepare sauce: To a bowl, add broth and honey; whisk until honey dissolves. Whisk in soy sauce, vinegar, garlic, ginger, chile-garlic sauce, sesame oil and black pepper; set aside. Reduce the heat to medium-high, and stir-fry one to two minutes until the tofu begins to brown.

Rice noodles with crispy tofu, Enoki mushroom vegetable broth instructions

1. Cut up tofu in 3 cm cubes. Pan on medium heat, add cooking oil and pan fry tofu until outside skin crisp up..
2. On a saucepan, add vegetable stock leave it until boil. Add rice noodles, mushrooms, peasnaps. Leave it cook for about 3-4 min..
3. Seasoning with soy sauce, fish sauce (optional), sugar.
4. Place noodles with soup, mushrooms and peasnaps in a bowl, add crispy tofu, radish, coriander and shici-mi or chilli flakes and enjoy 😉.

Add the peppers, and stir-fry two minutes. Add the broth mixture, the drained noodles, the scallions, salt and sugar. Remove from the water and place into serving bowls. Arrange the vegetables, tofu and dumplings onto the noodles. Ladle the curry broth but do not overfill as this coconut curry broth is quite rich and filling.