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Spicy Noodles with Tofu, Spring Onions, and Watercress
Serves 4.
These saucy noodles will bring a fiery kick to your spring menu and show that delicious plant-based eating can spill over into different cuisines of the world. Dandelion greens or tender spring spinach are good stand-ins for watercress. Place the bottle of chili sauce on the table for anyone who wants to really bring the heat.
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Ingredients
- 6 oz (170 g) rice noodles or soba noodles
- 12 oz (350 g) pkg extra-firm tofu
- 1 Tbsp (15 mL) grapeseed oil or avocado oil
- 6 oz (170 g) oyster mushrooms, sliced
- 3 spring onions or green onions, sliced, whites and greens separated
- 2 garlic cloves, peeled and minced
- 2 Tbsp (30 mL) minced fresh gingerroot
- 2 Tbsp (30 mL) chili sauce
- 3 cups (750 mL) no-salt-added vegetable broth
- 2 Tbsp (30 mL) tamari or soy sauce
- 1 tsp (5 mL) coconut sugar or turbinado sugar
- 1 Tbsp (15 mL) cornstarch
- 1 bunch watercress, roughly chopped
- 1/2 cup (125 mL) cilantro
- 2 Tbsp (30 mL) sesame seeds
- 1 lime
Nutrition
Per serving:
- calories 214
- protein 10 g
-
total fat
10 g
- sat. fat 1 g
-
total carbohydrates
24 g
- sugars 4 g
- fibre 4 g
- sodium 388 mg
Directions
01
Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
02
Grate tofu over large holes of box grater.
03
In large skillet over medium, heat oil. Add mushrooms and heat until softened, about 3 minutes. Add spring onion whites, garlic, ginger, and chili sauce to pan; heat for 30 seconds. Add crumbled tofu and cook for 5 minutes. Add broth, tamari or soy sauce, and sugar; bring to a simmer.
04
In small bowl, mix cornstarch with 1 Tbsp (15 mL) water and add to pan. Cook, stirring frequently, until slightly thickened, about 1 minute. Stir in reserved noodles and watercress; heat for 1 minute.
05
Divide among serving bowls and serve topped with onion greens, cilantro, and sesame seeds. Serve with lime wedges.
