Tofu veggie surprise with rice noodles
recipe and photos by Miles Arbour
I got really hooked on rice noodles on this trip. They cook dang quick, are super cheap, and are gluten free if you need that. This dish is quick to prepare, warm, comforting, and totally healthy. It’s also super easy to swap out vegetables, add some meat instead of tofu, and use something like Pesto instead of the magic purple sauce we used.
Prep & Cook Time 20 minutes
Yield 2 portions
• 2 big fists of rice noodles
• 3 cups water
• 1 tablespoon of oil
• 200g smoked organic tofu (or your favourite protein)
• 2 big fists of kale
• 2 green onions
• Big chunk of zucchini
• Touch of salt
• Touch of pepper
• Blob of beet hummus
Start things off by prepping the veggies. By that I mean chop them up into mouth sized pieces, which may differ depending on your individual mouth size. Put those aside. Next, get those rice noodles in some boiling water, around 3 cups be fine. Once boiling, leave them to simmer. Get your frying pan out, and on low heat, add the oil. Once the oil has warmed out, add the green onions and tofu. Continue to add the remaining vegetables as soon as the onions start to look translucent and the tofu browns up a touch. Keep an eye on the rice noodles during this time, they only really take 2-3 minutes to cook, and should be removed from heat when they are just barely tender. If the noodles finish before the rest, which is likely, just strain the water and cover with a lid to keep them warm.
If you’re super pro and your two burner stove manages to keep on chugging along, everything may just finish cooking around the same time. Once the veggies look super delicious, remove from heat and toss in a bit of salt and pepper. Add the noodles to two bowls, top with the veggie mix, and add a 1-2 tablespoons of some beet hummus or another preferred topping, like pesto. Eat it.