Just reporting from home base here in Upstate New York, where less than a week ago we had our first snow! Now it's sunny, cold, and beautiful.
But the day just got even more beautiful when... I received my acceptance letter to Boston University's Master of Liberal Arts in Gastronomy! I'll be headed to the Bean Town for Spring Semester... so so so excited. As always, I'll keep you posted through my blog of all my foodie adventures :)
Now for the recipe. You MUST make this! It is a new favorite of ours, a p&q original!
Asian Rice Noodles & Crispy Tofu with Leeks and Mushrooms (or Golden sunset over noodle, as my mom calls it)
½ of an 8.8oz package Thai rice noodles, or other thin Asian-style noodles (such as udon or soba)*
Salt, to taste
1 TBSP olive or other oil
3 small leeks (white and light green parts only), thinly sliced
3 large cloves garlic
8 oz (weight) mushrooms, sliced
1 TBSP cilantro, plus more to taste
1 cup water
¼ cup gluten-free tamari or soy sauce
3 TBSP cornstarch
16 oz block extra firm organic tofu
Cook the rice noodles as package directions indicate. I use salt as I would in cooking regular pasta. Set aside.
Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and garlic, and sauté a few minutes until slightly softened. Add the mushrooms and continue to sauté, stirring occasionally, until they brown and shrink, a few minutes more (just before they start to juice). Add cilantro and mix well.
In a measuring cup or small mixing bowl, combine the cup of water, tamari or soy sauce, and cornstarch until mixed well. I find it's easiest if you pour the cornstarch in slowly, mixing all the while. Add the tamari-cornstarch mixture to the vegetables in the skillet. It will be very liquid-y. Leave on the stove, stirring very occasionally, until thickened. It should become quite thick.
Drain the tofu and pat all over with paper towels to remove excess liquid. Cut crosswise into approximately ⅓-inch thick slices. Turning the slices on their sides, cut on the diagonal into triangles. Remove the vegetables and sauce to a bowl, but don't turn the burner off. Leave the residue of the sauce in the pan. Add the tofu slices, in one layer, to the skillet. Cook over medium heat (you may want to raise the heat slightly for a crispier crust) for a few minutes on each side, until golden and crispy. Serve the sauce and tofu over the cooked pasta. Enjoy!
*A note about the noodles: I made the entire box of noodles, but found it to be way too much. Next time I would make only half the 8.8oz box.