Rad Na Rice Noodles with Brown Gravy
Ingredients
- 2 servings of fresh flat rice noodles or dried ones
- 1 cup chopped broccoli or Chinese broccoli
- 7oz firm tofu
- 3 cloves garlic, finely minced
- 1 teaspoon dark soy sauce
- cornstarch slurry
- 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 or sub with miso or doenjang
- a pinch of sugar
- 1 cup vegetable broth
- 1 cup water
Preparation
Massage tofu with the marinade and let sit for at least 20 minutes, then pan-fry until golden brown on both sides.
For noodles: If using fresh noodles, separate to loosen strands, rub with sauce, heat a non-stick pan with 1 tablespoon oil, add noodles and toss until charred, then set aside.
Using the same pan, add 3 teaspoons of oil and sauté garlic until aromatic.
Add broccoli and pan-fried tofu, and sauté for 30 seconds.
Add sauce, taste test, and season accordingly.
Slowly add cornstarch slurry (about 5 tablespoons) and simmer until thickened.
Add noodles and toss with sauce until fully incorporated.
Serve warm with pickled chili or chili flakes.
