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3 Cup Tofu Stewed Noodles | Tofu de 3 Tazas Guisado de Fideos

7/12/2019 0 Comments
 
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Are you in for a treat, a unique inspired dish from the Gods! 3 Cup Tofu Stewed Noodles. I quite enjoy a good cooking movie, especially for the inspiration received, this meal is one of those moments. I artisticveganized it and made it unique for us all to enjoy a vegan variety that is worthy of sharing. My favorite message of the cooking movies is a reminder to put your heart and soul into it, that's the difference in creating a blissful bite.
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So gather your ingredients, get into your heart space and make a meal to remember. Onions, ginger, garlic and green onions with soy sauce, sesame oil and rice vinegar with the infusion of basil create a flavorful aromatic powerhouse. Let's cook! See the recipe below in English and Spanish below or watch what you have time for,  a 1 minute demo on IG, 3 minute on FB and the full shebang on YouTube and make it with me!

From my big heart to your big heart,
Christa  
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Ingredients:
  • ½ Cup Soy Sauce  
  • ½ Cup Water
  • 1 Block Tofu (Firm)
  • 150 g Mung Bean Noodles (Vermicelli)
  • ½ Cup Potato Starch (or favorite)
  • 2 Tbsp Sesame Oil
  • 1 Small Red Onion – Chopped
  • 1 Tbsp Minced Ginger
  • 3 Cloves Garlic – Minced
  • 1 Cup Green Onions - Chopped
  • ½ Cup Rice Vinegar
  • 1-2 Sprigs Fresh Basil
Peaceful Preparation:
  1. Combine the soy sauce and water together. Open the tofu, drain it, slice it into cubes or preferred shape. Place in a container and cover with the soy sauce and water mixture. Cover. Refrigerate overnight or a minimum of 2 hours.
  2. Bring a pot of water to a boil. Prepare the mung bean noodles as per the package. Drain, set inside a casserole dish with a tight-fitting lid to stay warm.
  3. Drain the marinade from the tofu, set aside ½ cup and pour the rest over the noodles. Cover and set aside on the stove.
  4. Leave the drained tofu in the container its marinated in. Add the potato starch. Put the lid on, shake to coat.
  5. Heat the sesame oil in a non-stick pan. Once hot, add the tofu. Cook on medium heat for 10 minutes or until crispy.
  6. After 10 minutes, add the onions, cook for a few minutes. Add the ginger, cook for a couple minutes. Add the garlic and green onions. Then the ½ cup marinade. Allow it come together for another 5-10 minutes until desired consistency.
  7. Pour the tofu mixture on top of the noodles. Add the sprigs of basil on top. Put the lid on. Pour the rice vinegar on top of the lid so it seeps in. Cover the edge of the lid with a rolled up towel so no steam escapes. Wait 5 Minutes. Serve hot!
Pro Tips:
  • Add a little vegetable broth powder to your potato starch for added flavor. 
  • Bake vs. frying for oil-free or use an air-fryer.
  • Keep your tofu crunchy, only add the sauce to the noodles for crispy tofu.
  • Don't care if it's crisp? Add all the sauce to the stir-fry/tofu, add it to the pot, then the noodles, basil, seal with a lid and add the vinegar. Cover with a towel, serve! 
Print Friendly and PDF
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Ingredientes:
  • ½ taza de salsa de soya
  • ½ taza de agua
  • 1 bloque de tofu (firme)
  • 150 g de fideos de frijol mungo (fideos)
  • ½ taza de almidón de patata / fecula de papa (o favorito)
  • 2 cucharadas de aceite de sésamo
  • 1 Cebolla Roja Pequeña - Picada
  • 1 cucharada de jengibre picado
  • 3 dientes de ajo - picados
  • 1 taza de cebollas verdes - picadas
  • ½ taza de vinagre de arroz
  • 1-2 ramitas de albahaca fresca

Preparación pacífica:
1. Combine la salsa de soja y el agua juntos. Abra el tofu, escúrralo, córtelo en cubos o la forma que prefiera. Colocar en un recipiente y cubrir con la salsa de soja y la mezcla de agua. Cubrir. Refrigere durante la noche o un mínimo de 2 horas.
2. Hierva una olla con agua. Preparar los fideos de frijol mungo según el paquete. Escurrir, colocar dentro de un plato de cazuela con una tapa ajustada para mantenerse caliente.
3. Escurra la marinada del tofu, reserve ½ taza y vierta el resto sobre los fideos. Cubrir y dejar a un lado en la estufa.
4. Deje el tofu escurrido en el recipiente que está marinado. Agregue el almidón de patata. Poner la tapa, agitar para cubrir.
5. Calentar el aceite de sésamo en una sartén antiadherente. Una vez caliente, agregar el tofu. Cocine a fuego medio durante 10 minutos o hasta que estén crujientes.
6. Después de 10 minutos, agregue las cebollas, cocine por unos minutos. Agregue el jengibre, cocine por un par de minutos. Añadir el ajo y las cebollas verdes. Luego la media taza de adobo. Permita que se junten durante otros 5-10 minutos hasta obtener la consistencia deseada.
7. Vierta la mezcla de tofu encima de los fideos. Añadir las ramitas de albahaca en la parte superior. Ponga la tapa. Vierta el vinagre de arroz sobre la tapa para que se filtre. Cubra el borde de la tapa con una toalla enrollada para que no salga vapor. Espera 5 Mintues. ¡Servir caliente! 
Consejos profesionales:
  • Agregue un poco de caldo de verduras en polvo a su almidón de patata para darle sabor. 
  • Bake vs fritura para sin aceite o usar una freidora de aire. 
  • Mantenga su tofu crujiente, solo agregue la salsa a los fideos para un tofu crujiente. 
  • No te importa si está crujiente? Agregue toda la salsa al salteado/tofu, agréguela a la olla, luego los fideos, albahaca, selle con una tapa y agregue el vinagre. ¡Cubra con una toalla, sirva! ​

Gracias Sahara Douglas por ayudar a traducir! 
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The above photo has the sauce added just to the noodles for extra crispy tofu. 
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    Meet Christa

    Hi! Welcome to ArtisticVegan.com where you can find hundreds of vegan recipes. I love cooking, am a yoga teacher, structural integrator and so much more. It's my desire to help you find a healthy lifestyle. Thank you for being here!

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  • Blog
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    • Bread
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