@plantbasedrd)tofu and glass noodles with lime and vegetables
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Makes 4-6 servings. I admit, this recipe takes some time but very worth it. There are a lot of pans in this recipe. It takes time to chop, shred, and roast. You can do much of it ahead of time, leaving the assembly to just before serving. Leftovers also hold up well in the fridge. Slightly adapted from @plantbasedrd on Instagram (She's fabulous! Go follow her!)
Ingredients
  • TOFU PREP: 1 pound super firm tofu
  • 1 tablespoon rice vinegar or red wine vinegar
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon smoked paprika
  • 1 tablespoon cornstarch
  • sprinkle of salt
  • 1 tablespoon oil (avocado)
  • NOODLE SALAD: 225 g mung bean thread noodles or rice vermicelli (original recipe says 180 g)
  • 3 medium leeks, chopped and rinsed well
  • 4 cups purple cabbage, shredded
  • 2 shallots, thinly sliced (sweet onions are a good replacement)
  • 1 medium sweet potato, peeled and cut into 1 cm cubes
  • 1 to 4 tablespoons oil (avocado), divided
  • 1 teaspoon lemon pepper seasoning, salt-free
  • 1 teaspoon smoked paprika
  • 2 medium carrots, julienned
  • 2 radishes, thinly sliced, if you want more pepperiness (optional)
  • 2 scallions, thinly sliced on the cross section
  • 1 jalapeno, thinly sliced (optional)
  • ½ cup cilantro leaves, chopped
  • ¼ cup fresh mint leaves, chopped (may need to use less or none -- can be overpowering)
  • salt and pepper
  • SAUCE (This is a double recipe - I like extra to add to each dish when serving):
  • 2 tablespoons hoisin or oyster sauce
  • 3 tablespoons soy sauce or tamari
  • 3 tablespoons coconut aminos
  • 2 tablespoons rice vinegar or red wine vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons sesame oil
  • 2 teaspoons fresh ginger, grated
  • juice from half of a juicy lime
  • ROASTED TAJIN CASHEWS:
  • ½ cup roasted cashews, unsalted and chopped
  • zest and juice from half of a lime
  • ½ teaspoon Tajin
Instructions
  1. ROAST THE TOFU AND VEGETABLES:
  2. Preheat the oven to 425 def F.
  3. Use a box grater over the sheet pan to grate the tofu on the largest holes.
  4. Mix vinegar, soy sauce, smoked paprika, cornstarch, oil, and salt into the tofu, to coat each of the pieces.
  5. Spread out and bake for 15-20 min. Stir and bake for 10 min more. The edges will be crispy.
  6. On a separate sheet pan in an even layer, add the shredded cabbage, shallots, lemon pepper seasoning, and salt.
  7. Move this mess over a bit, or get another pan (so many pans!), and add the cubed sweet potatoes tossed with smoked paprika, salt, and oil.
  8. Mix/toss, and bake for 20 to 25 min, stirring halfway.
  9. Meanwhile, cook the leeks in a skillet drizzled with oil. Sprinkle with salt and pepper and cook until softened.
  10. MAKE THE SAUCE: Put all the sauce ingredients (hoisin, soy sauce, aminos, vinegar, maple syrup, sesame oil, ginger, and lime juice) into a small jar, cap tightly, and shake to mix.
  11. **The above steps can be done ahead of time. The tofu won't be as crispy if you cool and refrigerate, but still tastes good. You can chop the carrots, radishes, scallions, and jalapeno ahead of time (a day or so) too, but wait on the cilantro and mint until nearer to serving.**
  12. WHEN READY TO SERVE:
  13. Add the cashews to the lime juice, zest, and tajin and toss. Set aside.
  14. Now, cook the noodles according to package instructions and drain. My favored mung bean vermicelli brand says to soak in hot water to make pliable, then flash boil for 20 seconds. I find I usually don't need to do the flash boil.
  15. Mix the noodles, tofu, cabbage, scallions, carrots, radish, sweet potato, leeks, cilantro, and mint to the noodles in a large bowl. Add half of the sauce and toss.
  16. Portion out the noodles to bowls, sprinkle cashews on top, Add more sauce if desired.
  17. Can be served warm, cold, or room temperature. The leftovers hold up well in the fridge for a few days.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/crunchy-tofu-and-glass-noodles-with-lime-and-vegetables/