Last year in September I began a lifestyle change of becoming a vegetarian, I loved my new sense of positivity with food that becoming a vegetarian brought me. I loved getting my protein from kidney beans and of course my much loved marinated tofu! I have sadly left behind some of the vegetarian lifestyle I had just a few months ago. I do like to get my protein from tofu, and the added bonus that it is beyond cheaper then meat products helps. After moving in with Michael who is a die hard meat eater (I can tell you Michael has sat down for dinner, and solely eaten pork roast by itself) it has become a slight issue for me to cook vegetarian still. Having to cook in this summer heat in the kitchen is hard enough, but adding the fact of having to cook a vegetarian and non vegetarian meal is sometimes to much for this very pregnant mom to be.
There is one recipe, (Ok maybe it’s not much of a recipe) that I am willing to make two ways. I became obsessed with making this dish when I was fully vegetarian, I would eat it for dinner once a week and the leftovers for lunch the next day. I love the protein and taste of this tofu, and this was the first recipe I had used rice noodles in, which I have fallen in love with.
- Cubed, already pressed tofu (I use half a block for myself for two meals)
- Rice Noodles (I mostly eye ball it because some days I like more, some days I like less)
- Fresh cleaned stir fry vegetables (I like baby corn on the cobs, green beans, carrots
- Garlic Hoison (Or regular hoison) Eyeball how much you would like
- I normally begin this recipe two days in advance, or really early the day before. I begin by pressing my tofu, which I normally do by unwrapping the tofu brick, wrapping it in damp paper towels and wrapping that in a dish towel (to collect the water in tofu) put on a plate and on top of the tofu bundle put a heavy pan (I use a cast iron pot) and place in your fridge. I like doing this 24 hours in advance but if you are strapped for time, half a day should do fine.
- The night before, or morning of cube the pressed tofu and place in a Ziploc bag and pour in hoison sauce to marinate.
- When ready to cook the dinner, in an oiled saucepan pour in cubed tofu and sear.
- In a pot boil the water for the rice noodles and cook the noodles. (I find that if you strain the rice noodles they just mold together, so I leave the noodles in the water until I need them and just scoop the noodles out of the pot right into the tofu frying pan)
- When tofu is seared pour in your vegetables and sear them also. (Sometimes I like to add a little tsp. of hoison sauce to the tofu and vegetables just to add a little bit more flavor!)
- Add the noodles into the frying pan and pour in the wanted amount of hoison sauce. Cook all together for a minute or so stirring occasionally and then plate and enjoy!
This meal is easy to also change into a non-vegetarian meal and just use chicken, beef or pork instead of the tofu, which makes it a great meal for an ex (or current) vegetarian to cook while living or visiting a meat eater! All you have to do is use separate frying pans for each protein.
I’d love to have your opinions on this recipe, and if you have tried it I would love your take on it!