I stumbled upon this rice noodle recipe in the September issue of Vegetarian Times. I seldom, and I do mean seldom, pick up an issue of Vegetarian Times, but this months cover screams quick and tasty noodle bowls, and that pulled me in. I love noodle bowls. Mostly I love how you can transform a few simple ingredients into a really great meal. In a bowl. I hope you love this recipe as much as I did! It's easy to put together, and it really is satisfying. To add a little extra protein, I placed a hard boiled egg on top of each noodle bowl along with some garlic chives from the garden. Enjoy!
Rice Noodles with Seared Tofu and Coconut
8 oz brown rice vermicelli noodles
2 cups thinly sliced Napa cabbage (I used kale and rainbow chard)
1 cup chopped cilantro
1 stalk celery, quartered lengthwise and thinly sliced
2 small shallots, peeled and thinly sliced
1 1/2 tsp vegetable oil
8 oz firm tofu, drained and cubed
1/2 cup fresh lemon juice
4 tsp sugar
2 tsp sriracha sauce or other Asian hot sauce
3/4 tsp kosher salt
2 cloves garlic, minced (2 tsp)
1/2 cup toasted unsweetened coconut flakes
1. Cook the noodles according to the package directions. Drain and rinse noodles under cold water, then drain again. Transfer noodles to a large bowl, and add cabbage, cilantro, celery and shallots. Gently toss to mix.
2. Heat oil in a medium nonstick skillet over medium-high heat. Add tofu, and cook 12 to 15 minutes, or until golden brown on two or three sides, turning occasionally. Remove from heat and set aside.
3. Whisk together the lemon juice, sugar, sriracha, salt and garlic in a small bowl. Pour sauce over noodle mixture and toss to coat. Divide noodle mixture among serving bowls. Top with tofu, coconut flakes and the optional hard boiled egg.
4. Belly up!!