Tangy Pho Noodles With Dry Sauted Vegetables

Tangy Pho Noodles


This is a great lunch dish that my whole family enjoys.

Serves 4

Ingredients:

1/4 chopped onion
1 clove garlic (chopped)
1 tsp chopped ginger
1/2 C diced carrots
1/2 C sliced celery
1/2 C yellow pepper
1/2 C broccoli
1/2 package extra firm tofu

Sauce:
1/4 C light soy sauce
1 T maple syrup
1 T brown rice vinegar
1 tsp onion powder
1 tsp garlic powder
1 tsp ginger

Noodles:

1 package GLUTEN FREE Vietnamese Brown Rice Noodles with Organic Green Tea
You can purchase these from Amazon http://www.amazon.com/GLUTEN-Vietnamese-Brown-Noodles-Organic/dp/B003CRKNPK/ref=pd_sim_gro3
or some Whole Foods markets.

Directions:

Prepare the Tofu

1.  Heat oven to 425 F
2.  Press block of tofu between paper towel to absorb extra moisture, then cut tofu into 1/2 inch cubes.
3.  Combine sauce and whisk all ingredients until combined.  Place in bowl with tofu until all tofu is coated; let stand for five minutes. 
4.  Use a slotted spoon or your fingers to place tofu on a cookie sheet lined with parchment paper.  Save the extra liquid for the saute portion of the recipe.
5.  Bake tofu for 20 minutes.

Saute the Vegetables

While the tofu is cooking, dry saute the following.  Refer to this video for dry saute method: http://www.youtube.com/watch?v=4Sv1wXU_gLo

1.  Saute onion, until translucent and slightly golden.
2.  Add a tsp of reserved sauce, as needed, as you dry saute.
3.  Add carrots, celery, and pepper.
4.  Add broccoli, ginger and garlic.
5.  Continue adding sauce until everything is cooked but not mushy.
6.  Mix in the baked tofu.
7.  Stir in the noodles.

Prepare the Noodles

About 5 minutes before the tofu is finished baking, prepare the noodles for 4 people
per the instructions on the box.

Enjoy!