Rice Noodles with Veggies and Glazed Tofu
Ingredients
- 6 cups of water
- 1 thumb sized piece ginger
- 2-3 garlic cloves
- 4 dried chilis or 1 fresh chili
- 2 heaping tbsp organic miso paste
- ~ 2 cups veggies of choice (I used baby bok choy, mushrooms, snow peas, rainbow carrots and spring onion)
- 2 servings of rice noodles
- 1/2 block organic extra firm tofu
- 1-2 tbsp coconut aminos
- 1 tsp mushroom umami seasoning (optional)
Preparation
Cut garlic and ginger into thin slices and add them to a large pot together with the chilis and water. Bring to a boil, then reduce heat to low and simmer for about 20 minutes.
While broth is simmering, wash and cut veggies and prepare rice noodles (cook for about 6 min in boiling water, rinse and set aside).
After 20 minutes add miso paste (stir until dissolved) and all veggies to the broth. Simmer for another 5 - 10 minutes depending on the type of veggies you are using and the desired level of tenderness.
In the meantime, cut tofu into cubes and pan fry in a non stick skillet with coconut aminos and seasoning (if using) until slightly browned and caramelized.
Add noodles to a bowl, top with broth, veggies, glazed tofu and enjoy!
