Shiitake, Broccoli, Ginger & Tofu Noodles!

Hey, there!
Monday is here and I bring you another vegetarian recipe with one of my current favorite ingredients: Shiitakes!
On my previous MeatlessMonday recipe, I explained how shiitakes are a very good source of vitamin D, the “sunshine vitamin”, you can find my recipe + extra info on shiitakes here.
This time I’m gonna be using these mushrooms combined with some broccoli, tofu and ginger to make an easy and light noodle dish.
What you’ll need (makes 3 servings):
350g tofu for stir-frying
500g broccoli
40g shiitakes (they’re sold dry, so make sure to soak them in water for at least 20 minutes before using)
1/2 onion
5 garlic cloves
3 teaspoons fresh ginger
125g noodles
1/4 cup vegetables broth
1 teaspoon honey
2 teaspoons soy sauce
Salt and pepper to taste
Rice oil for stir-frying
Procedure:
Cut the broccoli into small pieces and start by cooking it in boiling water with a bit of salt until it becomes of a bright green color. Don’t cook it for too long so that they’ll remain crunchy. Remove it from the hot water and wash them with ice cold water. Set aside.
Cut the onion and garlic into very small pieces.
I’m using fresh ginger, so do the same with it. Remove the peel and cut it into small pieces until you got 3 teaspoons of it.
Cut the tofu into small squares.
Combine the vegetable broth, soy sauce and honey.
In a wok pan, heat up some rice oil and start by stir-frying the ginger, onion and garlic for a couple of minutes. Then add the previously-soaked shiitakes and broccoli pieces. The last thing you’ll add is the tofu since it doesn’t have to be cooked for long. Make sure to keep mixing all the ingredients in the pan. You can now season it with some salt and pepper to taste.
*In the side, you can already have the noodles cooking, ready to be added to the main wok pan.
Pour the vegetable broth mixture into the shiitakes, broccoli, and tofu combination and let cook for a bit until the liquid is partially evaporated. Add the cooked noodles and mix very well so that the vegetables are distributed between the noodles.
Let cook for a couple more minutes and you’re done!
Optional: Serve with a fried egg.
This noodles have a spicy side to it due to the fresh ginger, combined with a tiny bit of a sweet touch from the honey. Their taste surpassed my expectations, really nice combination!
Hope you like this recipe, buen provecho!

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1 comment

  1. [...] a very good source of vitamin D which is rarely found in food, you can find those recipes here: – Shiitake, Broccoli, Ginger & Tofu Noodles – Shiitakes, Eggs & Veggies Stir Fry: Vitamin D bomb This week I’m preparing a very easy [...]

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