Monday, June 20, 2011

Meatless Monday: Stir Fried Sesame Broccoli with Rice Noodles

I've mentioned before that some sort of stir fry dish makes a weekly appearance in our household.  While they're pretty easy to put together, sometimes they can get a little old and boring.  When I saw this recipe on the Dana Treat website I knew I had to give it a try.  The noodles were a nice break from using rice and the dish itself had great flavor.  Don't let the long-ish list of ingredients scare you away - this meal was really easy to make and didn't take much time at all.

Stir-Fried Sesame Broccoli and Tofu with Rice Noodles
From Dana Treat

10 ounces extra-firm tofu
6 tbsp. soy sauce
1 tbsp. rice wine vinegar
1 tbsp. brown sugar
2 tsp. roasted sesame oil
8 ounces very thin rice noodles
1 pound broccoli, cut into florets
Kosher salt
8 dried shiitake mushrooms, covered with near-boiling water
1 tbsp. vegetable oil
2-inch knob of fresh ginger, peeled and finely minced or grated
1 large garlic clove, minced
1 jalapeño pepper, seeded and finely diced
4 scallions, including the greens, thinly sliced
2 tbsp. mirin
2 tbsp. minced fresh cilantro
Sesame seeds, for garnish

1.  Cut the tofu into ¾-inch cubes.  In a shallow dish, whisk together 2 tablespoons of the soy sauce, the rice wine vinegar, brown sugar and the sesame oil.  Add the tofu to the dish and turn to coat.  Allow to marinate for at least 30 minutes and up to 2 hours, turning occasionally.

Note:  This didn't make a whole lot of marinade and the tofu soaked it all up pretty quickly.  Next time I'll probably make double the amount of marinade.

I also added some asparagus because we had some leftover in the fridge.  

2.  Meanwhile, bring a medium pot of water to boil.  Have a bowl of ice water ready.  Put the dry noodles in a large bowl.  Add the broccoli florets to the boiling water and allow to cook for 1 minute.  Turn off the heat and scoop the broccoli into the ice water bath.  Take the very hot water and carefully pour it over the rice noodles.  Drain the broccoli and set aside.  Once the noodles are tender, drain them as well and add them to the broccoli.

3.  Heat a large non-stick skillet over medium-high heat.  Add the tofu (no need for any oil at this point) and dry fry until the tofu is browned on all sides.  Add the remaining marinade to coat the tofu, then scrape it out onto a plate and season with salt.

4.  Replace the skillet to the burner.  Add the vegetable oil followed by the ginger, garlic, jalapeño, and scallions.  Stir fry for 2 minutes, then add the mushrooms and their soaking liquid, taking care to hold back any sediment at the bottom of the bowl.  Cook for 3 minutes.  Add the tofu, noodles, and broccoli and toss well to combine.  Stir together the remaining soy sauce and mirin and pour over the noodles.  Toss well again.  Stir in the cilantro and garnish with the sesame seeds.



  1. healthy and delicious? say no more :)

  2. That looks really good! I tried having vegetarian Thursdays but I couldn't keep up with it after a few weeks. Maybe the alliteration of meatless Mondays would help :)

  3. oh so yummy. I love rice noodles. I have never been good at cooking tofu. I think I would have more food options if I would.