Thai Noodles In Gravy
I never trust anything with a gravy outside of a vegetarian restaurant because I don’t trust the broth, so I never get to enjoy those delicious Thai rice noodles with gravy unless I am going to a vegan restaurant or I make it myself. I have been enjoying this style of Asian noodles lately, a little break from peanut and coconut milk sauces. I think you’ll like it, too. Feel free to use whatever veggies you like. If you want more gravy in your dish, opt for the increased broth option.
1 pound Asian rice noodles, soaking or cooking as described on package
1 tablespoon toasted sesame oil, divided
1 pound super-firm tofu or extra-firm tofu, pressed, cut into cubes
3 tablespoons tamari or soy sauce, divided
12 ounces broccoli, cut into florets
4 carrots, peeled and sliced
5 - 6 scallions, sliced
1 tablespoon garlic, minced
1 tablespoon rice wine vinegar
4 tablespoons cornstarch
3 - 4 cups Asian-flavored vegan broth or vegetable broth
In a large pot, heat ½ tablespoon sesame oil and spread to cover the bottom over medium heat. Add the tofu and spread out so the cubes aren’t overlapping. Cook without stirring for five minutes. Stir with a spatula and add one tablespoon of tamari. Cook five additional minutes, stirring as needed.
Add the broccoli, carrots, scallions, garlic, additional ½ tablespoon sesame oil and one tablespoon tamari. Cook for five minutes, stirring often. In a bowl, add the cornstarch and then the broth, a little bit to begin with, while stirring to break up lumps. Add the cooked and drained noodles, the broth mixture, the last tablespoon of tamari and vinegar to the pan and stir, cooking often, until the gravy thickens, about six minutes.
Serve with toasted peanuts, extra soy sauce, chili sauce and/or minced scallion greens.
I never trust anything with a gravy outside of a vegetarian restaurant because I don’t trust the broth, so I never get to enjoy those delicious Thai rice noodles with gravy unless I am going to a vegan restaurant or I make it myself. I have been enjoying this style of Asian noodles lately, a little break from peanut and coconut milk sauces. I think you’ll like it, too. Feel free to use whatever veggies you like. If you want more gravy in your dish, opt for the increased broth option.
1 pound Asian rice noodles, soaking or cooking as described on package
1 tablespoon toasted sesame oil, divided
1 pound super-firm tofu or extra-firm tofu, pressed, cut into cubes
3 tablespoons tamari or soy sauce, divided
12 ounces broccoli, cut into florets
4 carrots, peeled and sliced
5 - 6 scallions, sliced
1 tablespoon garlic, minced
1 tablespoon rice wine vinegar
4 tablespoons cornstarch
3 - 4 cups Asian-flavored vegan broth or vegetable broth
In a large pot, heat ½ tablespoon sesame oil and spread to cover the bottom over medium heat. Add the tofu and spread out so the cubes aren’t overlapping. Cook without stirring for five minutes. Stir with a spatula and add one tablespoon of tamari. Cook five additional minutes, stirring as needed.
Add the broccoli, carrots, scallions, garlic, additional ½ tablespoon sesame oil and one tablespoon tamari. Cook for five minutes, stirring often. In a bowl, add the cornstarch and then the broth, a little bit to begin with, while stirring to break up lumps. Add the cooked and drained noodles, the broth mixture, the last tablespoon of tamari and vinegar to the pan and stir, cooking often, until the gravy thickens, about six minutes.
Serve with toasted peanuts, extra soy sauce, chili sauce and/or minced scallion greens.
Vegan, Recipe, Vegan Recipe, Thai, Noodles, Thai Noodles, Gravy, Entree, Dinner