Turn your ‘tude to tofu around with this truly delish VEGGIE SATAY NOODLE SOUP WITH SWEET N SALTY TOFU AND MUSHROOMS.
Tofu and legumes count toward your daily intake of veggies – but they also count toward protein intake so you do get more bang for your buck!
VEGGIE SATAY NOODLES WITH SWEET N SALTY TOFU AND GOLDEN MUSHROOMS
Serves 2
200g button mushrooms, sliced into 1/4s
350-400g tofu, cut into 1 cm cubes
1 tbsp extra virgin olive oil
2 tsp tamari or soy sauce
1 tsp maple syrup
175g thick rice noodles (or your choice)
Broth:
2 tsp sesame oil
2 cloves garlic, finely sliced
1 tsp ginger, finely grated
1 green shallot, finely sliced
1/2 jar @byronbaypeanut butter satay sauce or 1/3 cup peanut butter
1x 400ml tin coconut milk
500ml @undividedfoodco Chicken or Vegetable Broth
1 tbsp Tamari or soy sauce
1/2 bunch choy sum, trimmed and sliced into 5ths
1 large carrot, shredded
2 tsp crispy chilli oil
Heat a frypan on medium heat add, 2 tsp extra virgin olive oil to coat and the mushrooms, give a good pinch of salt, then cook until golden on each side, tossing throughout. Transfer to a plate, then add another 2 tsp extra virgin olive oil and the tofu and toss, then pour over Tamari and maple and cook 5-6 minutes until golden and the liquids have been absorbed. Cook the rice noodles and rinse with cold water. Make the broth. Heat a saucepan on medium heat, add sesame oil, garlic, ginger and white part of the shallot and cook for 1 minute then add the satay sauce/peanut butter and cook 1 min, stirring. Pour in the coconut milk, stir and bring a boil to dissolve the coconut into the satay. Add the stock, 1tbsp Tamari/soy, choy sum and carrot and cook for 2-3 minutes to wilt the vegetables. Add the rice noodles and turn off the heat. Stir, then spoon into bowls. Divide the mushrooms and tofu between the bowls, sprinkle with green shallot and finish with a hit of crispy chilli oil.
