Mushroom And Tofu Laksa With Noodles Recipes

MUSHROOM AND TOFU LAKSA WITH NOODLES

Mushroom and Tofu Laksa With Noodles image

Another delicious-sounding Thai recipe from my Cooking School Thai cookbook. Love the flavor combination in the spice paste and the addition of coconut milk to the vegetable broth.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 1/2 cups vegetable stock
1 3/4 cups coconut milk
9 ounces shiitake mushrooms, thinly sliced (stalks removed)
1 cup firm tofu, cubed
2 tablespoons tomato paste
6 ounces fine egg noodles
salt and pepper
sliced scallions and shredded cabbage (to garnish)
2 fresh red chilies, seeded and chopped
1 1/2 inches piece fresh ginger, chopped
2 large garlic cloves, chopped
2 lemongrass, stalks inner stalks chopped (tough outer layers discarded)
1 teaspoon coriander seed, crushed
6 macadamia nuts, chopped
1 small handful fresh cilantro, chopped
3 tablespoons vegetable oil

Steps:

Puree the spice paste ingredients in a food processor pulsing several times, until smooth.
Heat a wok over medium-high heat, add the spice paste and stir fry for 30 seconds. Pour in the stock and coconut milk and bring to a boil. Add the mushrooms, tofu, and tomato paste and season with salt and pepper to taste. Simmer gently for 5 minutes.
Meanwhile, cook the noodles according to the package directions. Divide among four large soup bowls. Ladle the spicy broth over the noodles and serve immediately, garnished with scallions and shredded cabbage.

Nutrition Facts : Calories 515.9, Fat 35.4, SaturatedFat 20.9, Cholesterol 36, Sodium 97.3, Carbohydrate 42.6, Fiber 4.2, Sugar 4.7, Protein 13.1

MUSHROOM, TOFU, AND NOODLE STIR-FRY

Mushroom, Tofu, and Noodle Stir-Fry image

A vegetarian stir-fry that's easy to make. This comes together really quickly so have all of your ingredients prepped and ready to go. Don't be fooled by the amount of time this takes, most of it is hands off.

Provided by Bren

Categories World Cuisine Recipes Asian

Time 1h

Yield 2

Number Of Ingredients 12

Ingredients

¾ cup water
6 tablespoons liquid soy seasoning (such as Bragg®)
1 tablespoon arrowroot powder
1 (1 inch) piece minced fresh ginger root
1 large clove garlic, crushed
½ (12 ounce) package firm tofu
5 ounces medium-width rice stick noodles
2 tablespoons avocado oil, or as needed
2 cups chopped portabello mushrooms
1 (8 ounce) package cremini mushrooms, sliced
1 red bell pepper, thinly sliced
½ white onion, thinly sliced

Steps:

Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 82.9 g, Fat 18.8 g, Fiber 7.3 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 2169.3 mg, Sugar 6.6 g

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