Teriyaki Tofu with Broccoli and Rice Noodles

This is the recipe for perfect tofu - crunchy and flavorful on the outside and tender on the inside. The fried noodles bring out the flavor of the teriyaki and broccoli.

Ingredients:

1 lb. Tofu (as fresh as possible)
8 oz. Rice Noodles (Flat Thai is best)
ľ c. Peanut Oil
Marinade:
2 T. Tamari Sauce
1 T. Soy Sauce
1 t. Hoisin Sauce
2 t. Honey (or other sweetener)
1 T. Rice Vinegar
1 T. Lemon Juice
2 T. Fresh Ginger Root, minced
2 cloves Garlic, minced
1 small Onion, minced
Vegetables: (use these or leftovers or just broccoli)
1 head of Broccoli
4 oz. Mushrooms
1 Green Pepper
1 stalk Celery

Directions:

Press tofu by placing it between 2 cutting boards (the top board should be lighter). If the weight of the top board isnít enough to make the tofu puff out slightly on the sides, place a small plate or bowl on top. Make sure the dish is in the middle so the tofu doesnít lean to one side. Allow Ĺ hour for the water to press out of the tofu (you can make the marinade while you wait). Then cut the tofu across the short side middle. Cut in half lengthwise and widthwise twice until you have 1Ē square pieces.

In a wok, heat the peanut oil until hot, but not popping. Place the tofu in the oil and keep the heat on medium. If it starts to sputter very high, turn the heat down a little. If you canít hear the oil crackling around the tofu, turn it up. Fry the tofu on all sides until golden, but not long enough to harden. Then, using a slotted spatula, place the squares on paper towels to drain off the oil, turning once. Reserve the remaining oil in the wok.

To make the marinade, in a bowl combine tamari sauce, soy sauce, hoisin sauce (available at Asian stores), honey, lemon juice and vinegar. Peel the ginger root and cut it into strips along with the garlic and onion. Place the strips of vegetables in a food processor and spin until minced. Add to marinade.
Place the tofu in a wide, shallow container and pour the marinade over the top. Allow it to marinate for at least 2 hours, turning the tofu once.

In a large saucepan or Dutch oven, boil water (adding a small amount of salt and vegetable oil). Place noodles in boiling water for 3 to 4 minutes. Watch them closely so that you donít over cook them. They should be flexible and translucent, but not completely cooked. Drain in colander and wash with cold water, separating them as they cool. Set aside.

In the wok with the peanut oil, stir fry the broccoli, green peppers and celery for about 3 minutes. Add the mushrooms and stir fry another minute. Add the tofu and stir fry another 2-3 minutes. Add the rice noodles and pour in the remaining marinade and stir fry another 2-3 minutes (time varies based on how crispy you want your vegetables). Serve.

See other recipes submitted by Lisa Dietz