Mochi Meals
10 Ounces Baked tofu, cubed
12 Ounces Fresh chow mein style noodles (see hint below)
1 Tbsp Soy sauce (optional)
1/4 Cup Vegan Worcestershire sauce
2 Tbsp Ketchup
2 Tbsp Mirin
1/2 Cup Vegetable broth, divided
1 Tbsp Ginger, minced
4 Cups Cabbage, shredded
1 Cup Mushrooms, sliced
1 Cup Carrots, shredded
3/4 Cup Julienned red bell pepper strips
1/2 Cup Green onions, sliced in 1 inch pieces
Handful Spring pea shoots (optional)
Directions
Here’s a laid-back guide to whipping up a mouthwatering tofu and veggie stir-fry:
- Prep the Tofu:
- Start by baking your tofu until it’s golden and crispy. Slice your tofu into cubes and let it soak up a mix of soy sauce, rice vinegar, and agave nectar. Pop it in the oven at 375 degrees for about 25-30 minutes until it’s nice and browned.
- Get Your Veggies Ready:
- While your tofu is baking, let’s get those veggies sautéing. Grab a large sauté pan and pour in some veggie broth. Toss in ginger, cabbage, mushrooms, carrots, bell peppers, and green onions. Cook ’em up until they’re soft and flavorful.
- Mix Things Up:
- Once your veggies are tender, drain your fresh noodles and toss them into the pan along with the tofu and a tasty sauce made from soy sauce, veggie broth, Worcestershire sauce, ketchup, and mirin. Give everything a good stir and let the flavors mingle for a few minutes.
- Hint:
- If you can’t find fresh noodles, dried ones work just fine! Just cook them up before adding them to the mix. Buckwheat soba noodles are also a great alternative.
- Serve and Enjoy:
- Once everything is heated through and the flavors have melded, it’s time to dish up your delicious stir-fry. Garnish with pea shoots for an extra pop of color and flavor.
This recipe is super versatile, so feel free to mix things up with different veggies and seasonings. And trust us, homemade baked tofu beats the store-bought stuff any day. Plus, you can save any extra marinade for later—it’ll keep in the fridge for days. Enjoy your tasty creation! 🥢🌱 #TofuStirFry #VeggieDelight #HomemadeGoodness