TOFU DRUNKEN NOODLES
Steps:
- Make the sauce: In a small bowl whisk all the sauce ingredients together.
- Cook the tofu: To a large skillet or wok add the olive oil and sesame oil and heat over medium-high heat. Add the tofu and cook until browned on all sides, should take about 3 to 5 minutes. You might need to do this in batches.
- Cook veggies: Add the onion to the skillet and cook until the onion begins to soften a bit, another 2 to 3 minutes. Next, bell pepper and mushroom and continue sautéing the pepper starts to soften and mushrooms begin to brown a bit, stirring occasionally. Finally, add the broccoli, baby corn and snap peas. Toss everything together and cook for another 5 minutes.
- Finish and Serve: Add the cooked udon noodles to the skillet and pour in the sauce. Toss and cook for 2 to 3 minutes then remove from heat. Sprinkle with green onions and serve.
Nutrition Facts : Calories 497 kcal, Carbohydrate 69 g, Protein 23 g, Fat 17 g, SaturatedFat 2 g, Sodium 2226 mg, Fiber 8 g, Sugar 19 g, ServingSize 1 serving
CREAMY VEGAN TOFU NOODLES
There is no need to reserve this recipe exclusively for vegans: This noodle dish will win over any crowd, regardless of dietary dispositions. Here, tofu is blended with garlic, five-spice powder and water for a creamy yet weightless sauce that wraps around each noodle. The same technique can be used to create a lush dairy-free pasta sauce (just add nutritional yeast and fresh herbs) or a ranch-like dip (blitz silken tofu with garlic, onion powder and herbs). For this recipe, be sure to use firm tofu, as it has more body and makes for a heartier sauce. The creamy noodles provide the perfect backdrop for the spicy, punchy black vinegar sauce.
Provided by Hetty McKinnon
Categories dinner, lunch, quick, weeknight, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until the noodles are just tender, about 6 minutes. Drain, rinse with cold water and drain well again.
- As noodles cook, prepare the topping: Add vinegar, soy sauce, chile oil, scallion, ginger and 1 tablespoon water to a small bowl and stir to combine.
- Place the tofu, garlic, sugar, five-spice and 3/4 teaspoon salt into a blender or food processor and blend, adding about 6 tablespoons of water, 1 tablespoon at a time, until the sauce is completely smooth and creamy. (You may need up to 12 tablespoons of water, depending on your tofu.)
- Place the noodles in a large bowl and pour the tofu sauce on top. Add the cilantro and sesame oil, and toss until coated.
- To serve, divide the noodles among bowls. Top with the spicy soy-vinegar sauce, sesame seeds and cilantro sprigs.
CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU
Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, noodles, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
- Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
- Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
- Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
- Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
- Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.
SWEET AND SPICY TOFU WITH SOBA NOODLES
If you don't cook tofu often (or even if you do), this unfussy tofu dish is for you: There's no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil's high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What's more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.
Provided by Sarah Copeland
Categories dinner, weekday, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
- Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
- Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
- Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
- Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
- Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 23 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams
HUNGARIAN TOFU WITH NOODLES
I adapted this from a recipe I saw on The Polymath Chronicles for Hungarian Chicken. I sized it down for 2 big servings or 3 small servings, and made it vegetarian-friendly (it originally called for 4 chicken breasts to serve 4-6), and wanted to use up some leftover cabbage from making Hungarian noodles...and made it authentic with liberal use of paprika. You can easily make this vegan by using egg-free noodles or pasta. Prep time includes noodle cooking time.
Provided by the80srule
Categories Soy/Tofu
Time 1h20m
Yield 2-3 , 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Boil a quart of salted water and cook the noodles for 8 minutes, you don't want them too soft. Drain and set aside.
- Cut the tofu into cubes or chunks of your liking, and drain well. Make sure all the excess water is out.
- Heat the oil in a heavy-bottomed pot and add the onion. Saute until it starts to brown, about 10-15 minutes depending on how big you cut the pieces.
- Add the paprika and tomato sauce, mixing well. Add the tofu and cabbage.
- Fill the can from the sauce with water, and pour into the pot, mixing well.
- Bring the mixture to a boil, then let simmer on low heat for about 30-45 minutes, an hour if you really want the tofu and onions completely browned. Mix with the noodles for a complete meal!
Nutrition Facts : Calories 473, Fat 24, SaturatedFat 3.6, Cholesterol 31.9, Sodium 635.3, Carbohydrate 47, Fiber 6, Sugar 11.6, Protein 23.2
More about "hungarian tofu with noodles recipes"
HUNGARIAN POTATO NOODLES W/ CABBAGE & TOFU • GREEN EVI
From greenevi.com
Estimated Reading Time 4 mins
- Peel and dice potatoes. Cook them in salted water until tender, but still firm, about 15 minutes. Drain, let cool a bit, then mash them with a potato masher.
- While noodles are cooking, prepare the rest of the dish. Heat up vegan butter or oil in a large skillet, then add onion, and sauté for about 3 minutes, stirring occasionally.
HEARTY TOFU PAPRIKASH RECIPE - CHIVEG
From chiveg.com
Reviews 5Servings 4Cuisine HungarianEstimated Reading Time 4 mins
- Drain your tofu for at least 30 minutes. While it's draining prepare the marinade. In a medium bowl whisk 2 tbsp of olive oil, white wine vinegar, garlic, dill, and spices.
TOFU SOBA NOODLES - DAMN DELICIOUS
From damndelicious.net
TOFU NOODLE STIR-FRY WITH SPRING VEGETABLES - MINIMALIST …
From minimalistbaker.com
NOKEDLI (HUNGARIAN EGG NOODLES) - EATING EUROPEAN
From eatingeuropean.com
CRISPY TOFU WITH NOODLES RECIPE - PINO MAFFEO - FOOD
From foodandwine.com
CHILI GARLIC NOODLES WITH CRISPY TOFU - HOST THE TOAST
From hostthetoast.com
VEGAN STIR-FRY NOODLES (WITH CRISPY TOFU) - GATHERING …
From gatheringdreams.com
VEGETARIAN HUNAN-STYLE TOFU RECIPE - LOS ANGELES TIMES
From latimes.com
VEGAN HUNGARIAN TOFU PAPRIKASH - PLANTED AND PICKED
From plantedandpicked.com
5/5 (3)Category Main CourseCuisine HungarianPublished Apr 10, 2021
NOODLES WITH TOFU RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty 30 min
SIMPLE HOISIN TOFU NOODLES - THIS SAVORY VEGAN
From thissavoryvegan.com
TOFU STIR FRY NOODLES RECIPE (VEGAN) - BY THE FORKFUL
From bytheforkful.com
HUNAN TOFU: WHAT IS IT AND HOW TO MAKE IT
From tofubud.com
SAUCY TOFU NOODLES WITH CUCUMBERS AND CHILI CRISP
From bonappetit.com
TOM KERRIDGE’S BUDGET RECIPES FOR PEANUT NOODLES AND CHEESY …
From theguardian.com
HUNGARIAN GOULASH WITH TOFU - VEGAN EASY RECIPES - TEODORA VEGAN
From teodoravegan.com
HUNAN STYLE TOFU RECIPE CARD - SANJEEV KAPOOR
From sanjeevkapoor.com
BEST COOKING CABBAGE RECIPES: HUNGARIAN TOFU WITH NOODLES
From worldbestcabbagerecipe.blogspot.com
THE 10 MOST POPULAR RECIPES WE SHARED ON FACEBOOK IN MAY
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #main-dish #beans #hungarian #european #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #soy-tofu #low-in-something #number-of-servings #4-hours-or-less #from-scratch
You'll also love