Spicy Noodles with Tofu, Spring Onions, and Watercress

Gluten free & vegan

Servings

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

Instructions

Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
Grate tofu over large holes of box grater.
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.
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.
Divide among serving bowls and serve topped with onion greens, cilantro, and sesame seeds. Serve with lime wedges.

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.