VEGAN SPICY THAI DRUNKEN NOODLES WITH SEARED TOFU
When I am in the mood for Thai food, I make my favorite dish, Vegan Spicy Thai Noodles with Seared Tofu. In fact, I love all This food, but most Thai restaurants cook with a ton of oil. Despite having my favorite
“go to” Thai restaurants near my house, the best Thai is the Thai food I make at home, at least nutritionally. HOW TO MAKE SURE YOUR THAI FOOD IS VEGAN AT A THAI RESTAURANT Although most Thai dishes are made with fish sauce, if you are eating Thai food at a Thai restaurant, you just need to request no fish sauce, or request a vegan dish. If you say “no oil,” most restaurants will accommodate your wishes. Another quick tip is to simple ask if the Thai restaurant has a vegan menu. Sometimes, there is a secret, hidden menu. One of my favorite Thai restaurants, for instance, has just such a menu. WHY COOK AT HOME
Not only is cooking at home a guarantee of the ingredients in your dish, its cheaper. Instead of going out, save some money, and stay in for some Vegan Spicy Thai Drunken Noodles with Seared Tofu. Even more important than cost, making Thai at home is easy and much more healthier. The rice noodles, for instance, highlight this dish, and the tofu is used as a condiment. Similarly, the fresh basil and lime cool down the Thai chili pepper, while the sweet soy and brown sugar add a sweet element. To be honest, its the perfect marriage between sweet and spicy with a hint of savory. HOW SPICY IS SPICY?
Spicy Thai Vegan Drunken Noodles, however, are actually “drunk” with a variety of flavors and spices. As a result, these fat-free rice noodles are hearty and filling. But, if you are spice sensitive, add the spicy slowly. Tasting while you cook, is a great way to gauge your taste buds. Remember, you can always add more spice; you can’t take it away. TOFU PREPARATION MAKES OR BREAKS DRUNKEN NOODLES
In order to choose the best tofu for this dish, always choose extra firm tofu. In fact, the only time I choose another tofu texture is when making a dressing or pie. So, when in doubt, get extra firm tofu. Sprouted tofu, for instance, is even better than extra firm tofu, as it is already pressed and much more firm. Sometimes, though, sprouted tofu is difficult to find. In addition, if you are using a tofu press, follow the directions on The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet. Indeed, correctly pressing the tofu makes or breaks your tofu experience. Moreover, pressed tofu marinates, cooks, and tastes better. RICE NOODLES; THE PERFECT NOODLE In my opinion, Taste of Thai Wide Rice Noodles are the best for a multitude of recipes. More importantly, rice noodles are gluten-free, fat-free, oil-free, high in protein, fiber, zinc and iron. As a result, I call them the perfect noodle.
Actually, if you enjoy this recipe, you may like Skinny Thai Curry Noodle Bowl, Thai Red Curry Vegetables, Thai Red Curry Vegetables or Vegan Zoodle Pad Thai.
INGREDIENTS ● 1 Package Wide Rice Noodle ● 1 package, pressed with a Tofu Press and cut into small cubes Extra-firm tofu
TOFU MARINADE ● ● ● ●
1/4 cup Tamari, Liquid Aminos, or Soy Sauce 2 Tablespoons Sriracha 1 Lime juiced 1 Lime zested
DRUNKEN NOODLE SAUCE ● ● ● ● ● ●
4 Tablespoons Rice Vinegar 1/4 cup Organic Vegetable Broth 1/4 cup Tamari, Liquid Aminos, or Soy Sauce 4 Tablespoons Brown Sugar 1 (more if you like it extra hot) Thai Red Chili, diced 2 Tablespoons Sriracha
VEGETABLES ● ● ● ●
1 large, diced Yellow Onion 6 cloves, minced Garlic 1 Lime, juiced 1 cup, fresh, chopped Basil
INSTRUCTIONS PREPARE TOFU IN ADVANCE: The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet
● Press tofu ( using a tofu press) thoroughly BEFORE cutting into cubes
● Cut tofu into small cubes. ● Marinate by covering with the specified tofu marinate indicated above. ● Cover and refrigerate for at least an hour PREPARE NOODLES ● ● ● ● ● ● ● ● ● ● ●
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I used Taste of Thai Wide Rice Noodles. Rice noodles are much more delicate and fragile than a typical spaghetti noodle. Place all your rice noodles in a wide mixing bowl. Bring 4 cups of water to boil. Pour the boiling water over the rice noodles until they are completely submerged. Every few minutes, stir to loosen the noodles a bit, so they don't stick together. When they are completely limp, give them a taste to see if they’re cooked through. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they’ll become mushy if they overcook. The noodles are being stir-fried for the drunken noodles , so you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry. Once the noodles are tender, drain them and run them under COLD water to stop the cooking.
PREPARE THE DRUNKEN NOODLE SAUCE ● Whisk Drunken Noodle sauce ingredients together. ● When noodles are drained and rinsed in COLD water, pour sauce over noodles prior to cooking. ● Stir sauce into the noodles and let sit while you cook the tofu. COOKING IN THE WOK ● ● ● ● ● ●
Heat wok to medium high. Add onion and garlic, and cook until translucent. Add red thai chili pepper. Add tofu and sauce, and sear tofu. Let it cook before tossing it around in the wok. Add rice noodles and sauce to tofu.
SERVING ● ● ● ● ●
Add 3/4 cup basil, reserving 1/4 cup for garnish. Add noodles mixture to a bowl. Sprinkle with extra basil. Serve with a wedge of lime. Serve with a side of red pepper flakes for those who want to add a little more heat. ● I also serve Sriracha on the side, because I like it hot.
source:https://www.kathysvegankitchen.com/vegan-spicy-thai-drunken-noodles-searedtofu/