Spicy Noodles with Tofu, Spring Onions, and Watercress

These saucy noodles will bring a fiery kick to your spring menu and show that delicious plant-based eating can spill over into different cuisines of the world. Dandelion greens or tender spring spinach are good stand-ins for watercress. Place the bottle of chili sauce on the table for anyone who wants to really bring the heat.

Spicy Noodles with Tofu, Spring Onions, and Watercress

Votes: 0
Rating: 0
You:

Rate this recipe!

Gluten free & vegan

Servings

4

Print Recipe

Ingredients

• 6 oz rice noodles or soba noodles
• 12 oz pkg extra-firm tofu
• 1 Tbsp grapeseed or avocado oil
• 6 oz oyster mushrooms sliced
• 3 spring onions or green onions, sliced whites and greens separated
• 2 garlic cloves peeled and minced
• 2 Tbsp minced fresh gingerroot
• 2 Tbsp chili sauce
• 3 cups no-salt-added vegetable broth
• 2 Tbsp tamari or soy sauce
• 1 tsp coconut sugar or turbinado sugar
• 1 Tbsp cornstarch
• 1 bunch watercress roughly chopped
• 1/2 cup cilantro
• 2 Tbsp Sesame seeds
• 1 lime

Ingredients 6 oz rice noodles or soba noodles 12 oz pkg extra-firm tofu 1 Tbsp grapeseed or avocado oil 6 oz oyster mushrooms sliced 3 spring onions or green onions, sliced whites and greens separated 2 garlic cloves peeled and minced 2 Tbsp minced fresh gingerroot 2 Tbsp chili sauce 3 cups no-salt-added vegetable broth 2 Tbsp tamari or soy sauce 1 tsp coconut sugar or turbinado sugar 1 Tbsp cornstarch 1 bunch watercress roughly chopped 1/2 cup cilantro 2 Tbsp Sesame seeds 1 lime

Servings 4 Print Recipe

Instructions

1. Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
2. Grate tofu over large holes of box grater.
3. In large skillet over medium, heat oil. Add mushrooms and heat until softened, about 3 minutes. Add spring onion whites, garlic, ginger, and chili sauce to pan; heat for 30 seconds. Add crumbled tofu and cook for 5 minutes. Add broth, tamari or soy sauce, and sugar; bring to a simmer.
4. In small bowl, mix cornstarch with 1 Tbsp water and add to pan. Cook, stirring frequently, until slightly thickened, about 1 minute. Stir in reserved noodles and watercress; heat for 1 minute.
5. Divide among serving bowls and serve topped with onion greens, cilantro, and sesame seeds. Serve with lime wedges.

Recipe Notes

Per serving: 214 calories; 10 g protein; 10 g total fat (1 g sat. fat); 24 g total carbohydrates (4 g sugars, 4 g fiber); 388 mg sodium

Rinse away

As opposed to regular pasta, Asian-style noodles, such as rice and soba, should be rinsed after cooking to remove excess starch that can cause them to clump and taste pasty.