![]() A diet that contains a variety of plant-based foods helps contribute to overall health and wellbeing, and lowers the risk of obesity, diabetes and heart disease. Tofu is a valuable plant-based source of iron and calcium. Tofu is made from soy bean curds and is an excellent source of protein (especially for vegans and vegetarians) – it also contains all nine essential amino acids! I just love the idea of these noodles – they are so simple to put together and create an outstanding dish that is both flavorful and filling! In my opinion, making your own noodles at home beats take out any day! The benefits of tofu Even though drunken noodles have no alcohol in them, that doesn’t make them any less delicious! Why are they called drunken noodles you ask? One theory is that they are so spicy, people get drunk in the process – trying to quench their thirst. I regret to inform you that although the name of this dish is Tofu Drunken Noodles, no alcohol was actually used in the making. The sauce was super yum and provided great a contrast to the braised tofu (not as tricky to cook as I imagined).Tofu Drunken Noodles! Spicy, succulent Udon noodles made with Tofu and an array of bright veggies. Quick and tasty week-day meal with a little flair. Served it with rice and roasted miso basted brussels sprouts. Delishĭouble the sauce as it reduces significantly. Next time, I'll double the recipe so that there are more leftovers! It will become a staple in our household. This was delicious! Very easy and very flavorful. I sliced up some zucchini and peppers and sautéed them in the sauce with the tofu. I took everyone's advice and doubled the sauce, only to find that I still had a lot of sauce. Sauce also would be good on other things, such as scallops Didn’t double the sauce, but will next time. The texture of the fried tofu was not what I expected (a bit tough on the fried sides) but not as pleasing to me as silken tofu.Įxcellent flavors, easy recipe to make. This recipe hasn't really given me much of a reason to do it again. It was my first time making firm tofu in a long time. Tried it twice, one time using Mirin and one time using Kotteri Mirin the sauce gets thicker with the latter. My picky child even likes it which is really freaky! I make it with baby bok shoy or pea tips (shoots). Not only do I love it, my whole family does and every single guest I have made it for. I thought this was fantastic! I get the magazine, so I have been making it for a while. ![]() the sauce was so divine except not spicy. It's a great replacement for meat in a meal.Ībsolutely loved this. Might make again if I'm craving some spice. I enjoyed it but didn't get rave reviews from my husband. Substituted 3/4 teaspoon cayenne pepper for the Korean red pepper flakes and found this plenty spicy. I doubled the sauce and probably could have tripled it. I will make this often and will use the sauce on other things too. ![]() I added a heaping tablespoon of the Koreanred pepper powder which was perfect. I cooked it in my non-stick grill pan which worked well. I added a little togarashi and spicy chile crisp for some kick at the end. I used a really big nonstick skillet, pushed the tofu to the side, and added in the sliced baby bok choy and braised it alongside the tofu for the last 4 minutes and it was perfect. I didn't think I would like this as much as I did as I thought the sauce would be a bit too simple and soy-sauce heavy, but it was quite tasty, and was on the table about 30 minutes, too. I used more green onions because that's my preference, and I also cooked some rice and baby bok choy alongside as suggested. ![]()
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