Recipe of Homemade Rice noodles with crispy tofu, Enoki mushroom vegetable broth

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, rice noodles with crispy tofu, enoki mushroom vegetable broth. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vegan and gluten free rice noodles with crispy pan-fried tofu, shiitake mushrooms, edamame and a spicy, umami sesame glaze. It's especially easy to do that with recipes like these vegan rice noodles. He's perfectly happy with everything but the tofu, so I simply cook a separate protein for him. In search of a one-pan weeknight meal?

Rice noodles with crispy tofu, Enoki mushroom vegetable broth is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Rice noodles with crispy tofu, Enoki mushroom vegetable broth is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook rice noodles with crispy tofu, enoki mushroom vegetable broth using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Rice noodles with crispy tofu, Enoki mushroom vegetable broth:

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

Add the drained rice noodles, prepared sauce, and fried tofu cubes back to the skillet. Carefully stir and toss the contents of the skillet until everything is combined and. Spicy almond noodles cooked with julienned carrot, bell pepper and cabbage, topped with crispy tofu cubes. Add tofu cubes and fry a few minutes per side until golden brown.

Instructions to make Rice noodles with crispy tofu, Enoki mushroom vegetable broth:

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 😉

Spicy almond noodles cooked with julienned carrot, bell pepper and cabbage, topped with crispy tofu cubes. Add tofu cubes and fry a few minutes per side until golden brown. Some people hear tofu and run for the hills. But if they knew how tasty this crispy tofu is atop a bed of tender rice noodles, they'd be running for the dinner table. Our secret weapon is the heavenly mixture of tamarind and Sriracha.

So that’s going to wrap it up for this exceptional food rice noodles with crispy tofu, enoki mushroom vegetable broth recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!