Easy Glass Noodle Stir-Fry
Ingredients:
- 2 lb Firm Tofu
- 24 oz Glass Noodles
- 1 lb Mushrooms
- 1 Large Carrot
- 2 Shallots
- 5 Scallions
- 8 oz Bamboo Shoots
- 1 lb Organic Spinach
- 0.5 cup Soy Sauce
- 1 tbsp Vanilla
- 3 tbsp Olive oil
- 4 tbsp Brown sugar
- 4 Cloves garlic
- 1 tbsp Fresh ground ginger
- 1 tsp Fresh ground turmeric
Directions:
1. Prepare the sauce by combining the soy sauce, vanilla, brown sugar, minced garlic, freshly grated ginger and turmeric in a bowl or mason jar. Stir or shake until the sugar dissolves. Set aside.
2. Drain the tofu and press between clean kitchen towels to remove excess moisture. Cut into bite-sized cubes.
3. Clean and slice the mushrooms, julienne the carrot, thinly slice the shallots and chop the scallions, keeping the green tops separate for garnish. Drain the bamboo shoots and wash the spinach.
4. Prepare the glass noodles according to package directions, cooking just until tender. Drain and rinse briefly with cool water to stop the cooking process. If the noodles are particularly long, use kitchen scissors to cut them into more manageable lengths.
5. Heat 2 tablespoons of olive oil in a large wok or deep skillet over medium-high heat. Add the tofu and cook until lightly golden on all sides. Remove from the pan and set aside.
6. Add the remaining tablespoon of olive oil to the skillet. Add the shallots, carrot and mushrooms. Stir-fry for approximately 4–5 minutes, until the vegetables begin to soften and the mushrooms release their moisture.
7. Add the bamboo shoots and the white portions of the scallions. Continue cooking for another 2 minutes.
8. Add the spinach in batches, tossing gently until wilted. It will look like an enormous amount at first, but it cooks down considerably!
9. Return the tofu to the skillet and pour approximately half of the prepared sauce over the vegetables. Toss gently to combine.
10. Add the cooked glass noodles and remaining sauce. Using two large spoons or tongs, gently toss everything together over medium heat until the noodles are evenly coated and have absorbed some of the lovely sweet and savory sauce.
11. Continue cooking for another 2–3 minutes, until everything is heated through. If the noodles begin sticking together, add a splash of water to loosen them.
12. Sprinkle with the reserved scallion greens and serve hot.
A big beautiful pan of slippery noodles, crispy tofu and plenty of vegetables. Who needs takeout?