If you haven’t tried Thai food, these VEGAN THAI RICE NOODLES WITH TOFU, ASPARAGUS, BROCCOLI & MUSHROOMS will make you an instant fan!
This is a crowd pleaser! The combination of flavors on this salty/sweet sauce, and the crunch of the sautéed vegetables make for a warm and hearty bowl of goodness.
I was missing this type of meal. I’m a huge Thai food fan. One of my favorite restaurants in Puerto Rico is Mai Pen Rai, a local Thai place in the middle of Santurce. Though it’s not a vegan restaurant, they can make the majority of the menu vegan for you. Plus, they have tofu as a protein choice... win! It is so good, I go there almost every week.
With the lockdown, it’s been over three months since I last visited them. So, this recipe is a nice way to Thai me over until I can go back. Pun totally intended.
You can customize this recipe by switching up the veggies for different flavor combinations. You could try cauliflower, snap peas, edamame, or even add cashews or peanuts for crunch. It is super simple to make, yet it is quite delicious.
Let’s get cooking!
VEGAN THAI RICE NOODLES WITH TOFU, ASPARAGUS, BROCCOLI & MUSHROOMS
WHAT YOU'LL NEED:
For the noodles:
8 oz. brown rice noodles
8 oz. mushrooms
Bunch asparagus (about 10-15)
1 medium head of broccoli, cut into florets
1/2 white onion, diced in large pieces
3 cloves garlic, minced
2 Tbsp olive oil
1/4 Cup fresh basil, chopped
For the tofu:
2 block extra firm tofu, drained, pressed and cubed
Garlic powder for seasoning
Oil and low sodium soy sauce for cooking
For the sauce:
1/4 Cup + 2 Tbsp low sodium soy sauce
3 1/2 Tbsp hoisin sauce
1/4 cup water
2 tsp corn starch
1/2 tsp garlic chili sauce (more for more heat)
HOW TO MAKE IT:
First, cook the noodles by bringing a large pot of salted water to boil. Add the rice noodles and cook for about 4 to 5 minutes, stirring frequently. Avoid cooking too long as overcooked rice noodles get mushy. Once cooked, drain the water and wash the noodles with cold water. Add a drizzle of olive oil and toss the noodles. This will prevent them from sticking together. Set aside.
Prepare the tofu by heating about a tablespoon of oil in a large skillet. Generously sprinkle your pressed and cubed tofu with garlic powder. Add cubes to the hot pan and cook on one side until it starts to brown. Flip cubes to cook on the other side. About a minute or two after flipping, drizzle soy sauce over the tofu. This will cause the oil to react and give some color and taste to the tofu. After a few seconds, toss the tofu to brown on all sides. Add a bit more soy sauce, if desired. Cook until browned on all sides. Remove from heat and set aside.
If you haven’t chopped your vegetables, do so now. Trim about one inch of the bottom of the asparagus spheres and discard. Chop the remainder of the asparagus into 2-inch pieces. Dice the onion into large pieces, slice the mushrooms, and cut and trim the broccoli into medium sized florets.
Whisk together the sauce by combining the soy sauce and hoisin sauce. Dilute the cornstarch in the water before adding to the mixture. Then, whisk in the garlic chili sauce. Set aside.
Heat 2 tablespoons of olive oil in a large in a large wok over medium-high heat. Add the garlic and cook until fragrant. Add the onions, mushrooms, asparagus, and broccoli and toss to combine. You want to sauté until all the vegetables are cooked and tender, yet still remain crispy.
Once the vegetables are tender and crispy, turn the heat down to medium-low. Add the cooked tofu, and start adding the cooked noodles making sure that they are not sticking together. Toss to combine everything.
Start to add the sauce slowly and toss with the vegetables and noodles. Keep adding the sauce and mixing until everything is coated and the sauce begins to thicken, about a few minutes.
Remove from the heat, add the chopped fresh basil. Toss again, and serve with a sprinkle of sesame seeds on top.