Isa's Tofu Drunken Noodles
Thick, chewy rice noodles tossed with seared tofu, blistered string beans and wilted basil in a spicy, savory red miso and tamari sauce. My version gets topped with peanuts stolen from pad thai, crisp radish and a big squeeze of lime.
Notes
~ Have everything prepped before you turn on the heat. Once you start, it goes fast.
~ Cook the noodles just to al dente. They'll finish softening in the sauce.
~ Swap the tofu for tempeh, seitan, oyster or king trumpet mushrooms, or your favorite store-bought vegan chicken or beef.
~ Check your miso label if you need this to be gluten-free. Some miso is made with barley.
Ingredients
For the Sauce
- 6 tablespoons red miso paste
- 1/2 cup tamari
- 1/3 cup brown sugar
- 3/4 cup vegetable broth plus more to thin if needed
For the Noodles
- 16 ounces wide rice noodles
- 12 ice cubes for cooling the noodles
For the Stir-Fry
- 1 14 ounce package extra-firm tofu drained and cut into cubes
- 4 tablespoons refined coconut oil divided
- 1/4 teaspoon salt plus a big pinch for the string beans
- 1/2 pound string beans trimmed and cut into 2-inch pieces
- 1/4 cup sliced garlic
- 1 large red onion quartered and sliced
- 1 large red bell pepper sliced
- 1 teaspoon red pepper flakes
- 1 cup loosely packed fresh basil leaves
For Garnish
- 1 cup roasted peanuts finely chopped
- 5 radishes cut into matchsticks
- Fresh basil leaves
- Lime wedges
Instructions
Make the Sauce:
- Blend the miso, tamari, brown sugar and vegetable broth until completely smooth. A small blender like a Magic Bullet works really well here, but you can also whisk it in a bowl with a fork. Set aside.
Cook the Noodles:
- Bring a large pot of water to a boil. Cook the rice noodles just until al dente according to the timing on the package, being careful not to overcook them. Drain and rinse immediately with very cold water. Spread the noodles out on a large rimmed baking sheet or tray and scatter a handful of ice cubes over them. Use your hands to gently toss and separate the noodles until completely cool, then remove any unmelted ice and drain off any water. Set aside.
Sear the Tofu:
- You'll need a large wok. If you don't have one, a large cast iron pan is the next best thing. Otherwise, use the largest pan you've got that can take very high heat. Preheat the wok over high heat. Once it's good and hot, drizzle in 1 tablespoon coconut oil. Add the cubed tofu and sprinkle with 1/4 teaspoon salt. The tofu should immediately sizzle when it hits the hot wok. If it doesn't, turn the heat up. Cook for about 7 minutes, tossing often, until nicely browned on several sides. Transfer to a plate and set aside.
Sear the String Beans:
- Return the wok to high heat. Add 1 tablespoon coconut oil and a big pinch of salt. Add the string beans and cook for about 5 to 7 minutes, tossing often, until blistered and nicely seared in spots but still crisp-tender. Transfer to a plate and set aside.
Make the Stir-Fry:
- Lower the heat to medium. Add the remaining 2 tablespoons coconut oil. Add the garlic and cook for about 30 seconds, just until lightly toasted. Add the bell pepper, red onion and red pepper flakes and cook for about 5 minutes, until seared and softened.
- Pour in the sauce and bring to a low simmer, stirring often so it doesn't catch on the bottom of the wok. Add the basil and let it wilt.
- Add the noodles and use tongs to toss everything together until the noodles are hot and completely coated in sauce. If the sauce seems too thick, add a splash more vegetable broth. Fold in the tofu and string beans and toss just long enough to heat them through and coat them in sauce.
- Serve immediately, garnished with chopped peanuts, radish, fresh basil and lime wedges.
Tried this recipe?Let us know how it was!
