Rad Na Rice Noodles with Brown Gravy
Ingredients
- 2 servings of fresh flat rice noodles or dried ones
- 1 cup [130g] of chopped broccoli or Chinese broccoli
- 7oz [200g] firm tofu, pressed & cut into desired shape
- 3 cloves garlic, finely minced
- 1 teaspoon dark soy sauce
- cornstarch slurry (mix 1 tablespoon cornstarch in 4 tablespoons water)
- oil for cooking, salt to taste
Tofu marinade
- 1 teaspoon soy sauce
- 1 teaspoon stir fry sauce
- cornstarch
Sauce
- 1 tablespoon stir fry sauce
- 1 tablespoon vegan fish sauce
- 1 teaspoon fermented soy bean paste (optional or sub with miso or doenjang)
- a pinch of sugar
- 1 cup [235ml] vegetable broth
- 1 cup [235ml] water
Preparation
To prepare the tofu, massage tofu with the marinade and let sit for at least 20 minutes. Then, pan-fry until golden brown on both sides.
If using fresh noodles, separate the noodles to loosen up the strands. Then, rub the noodles with sauce. Heat a non-stick pan, add 1 tablespoon of oil, add the noodles, and toss with tongs until charred. Remove from the pan and set aside.
Using the same pan, add 3 teaspoons of oil and sauté garlic until aromatic.
Add broccoli, pan-fried tofu, and sauté for another 30 seconds.
Then, add sauce, taste test, and season accordingly.
Using a spoon, slowly add the cornstarch slurry (about 5 tablespoons) and let the mixture simmer until thickened.
Finally, add the noodles and toss them with the sauce until fully incorporated.
Serve warm with pickled chili or chili flakes.
