Cellophane Noodles with Tofu and Veggies

Cellophane Noodles with Tofu and Veggies Recipe - Vegetarian Chinese Dish

Region / culture: China | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cellophane noodles with tofu and veggies is a delicious and nutritious dish that is perfect for a quick and easy weeknight meal. This recipe combines the delicate texture of cellophane noodles with the protein-packed tofu and a variety of colorful vegetables for a satisfying and flavorful dish.

History

Cellophane noodles, also known as glass noodles or bean threads, have been a staple in Asian cuisine for centuries. Made from mung bean starch, these translucent noodles are popular in dishes such as stir-fries, soups, and salads. Tofu, a versatile and nutritious ingredient made from soybeans, has also been a staple in Asian cuisine for thousands of years. When combined with vegetables and flavorful seasonings, cellophane noodles with tofu and veggies create a delicious and healthy meal.

Ingredients

8 oz (227 g) firm tofu, drained and cubed
1 tbsp sesame oil
3 tbsp reduced sodium soy sauce
1 can chicken broth, 14 oz (397 g)
1 pack bean threads or cellophane noodles
1 lb (454 g) vegetables (e.g. broccoli, carrots, red pepper), your favorites
0.25 cup rice wine vinegar
0.5 tsp crushed red pepper

How to prepare

Place tofu on a shallow plate and drizzle with oil and 1.5 tsp of soy sauce.
In a deep skillet or large saucepan, combine chicken broth and the remaining 1.5 tsp of soy sauce. Bring to a boil over high heat.
Reduce the heat and add bean threads (cellophane noodles). Simmer uncovered for 7 minutes or until the noodles absorb the liquid, stirring occasionally to separate the noodles.
Stir in the vegetables and vinegar, and heat through.
Stir in the tofu mixture and crushed red pepper, and heat through for about 1 minute.

Variations

Add shrimp, chicken, or beef for additional protein.
Use different vegetables such as broccoli, snow peas, or mushrooms.
Experiment with different seasonings such as ginger, garlic, or chili paste for a spicy kick.

Cooking Tips & Tricks

Be sure to drain the tofu well before cubing it to remove excess moisture.

- To add extra flavor to the tofu, marinate it in a mixture of sesame oil and soy sauce before cooking.

- When cooking the noodles, be sure to stir occasionally to prevent them from sticking together.

- Feel free to customize this recipe by adding your favorite vegetables or adjusting the seasonings to suit your taste preferences.

Serving Suggestions

Serve cellophane noodles with tofu and veggies hot as a main dish or as a side dish with steamed rice. Garnish with fresh cilantro or green onions for added flavor.

Cooking Techniques

Stir-frying: Cook the tofu and vegetables in a hot skillet or wok for a quick and flavorful meal.

- Boiling: Simmer the noodles in broth or water until tender, then add the tofu and vegetables for a simple and satisfying dish.

Ingredient Substitutions

Use tempeh or seitan instead of tofu for a different protein option.

- Substitute tamari for soy sauce for a gluten-free version of this recipe.

- Use vegetable broth instead of chicken broth for a vegetarian or vegan option.

Make Ahead Tips

Prepare the tofu and vegetables ahead of time and store in the refrigerator until ready to cook.

- Cook the noodles in advance and store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve cellophane noodles with tofu and veggies in individual bowls garnished with sesame seeds and sliced green onions. - Arrange the dish on a platter with fresh herbs and a side of chili sauce for a colorful and appetizing presentation.

Pairing Recommendations

Pair cellophane noodles with tofu and veggies with a side of steamed rice and a crisp cucumber salad for a complete and balanced meal.

- Serve with a glass of chilled white wine or green tea for a refreshing and complementary beverage.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through, adding a splash of water or broth to prevent the noodles from drying out.

Nutrition Information

Calories per serving

- Approximately 300 calories per serving

Carbohydrates

- Cellophane noodles: 40g

- Tofu: 2g

- Vegetables: 10g

- Total Carbohydrates per serving: 52g

Fats

- Cellophane noodles: 0g

- Tofu: 6g

- Sesame oil: 7g

- Total Fats per serving: 13g

Proteins

- Tofu: 14g

- Total Proteins per serving: 14g

Vitamins and minerals

Cellophane noodles: Iron, Calcium

- Tofu: Iron, Calcium

- Vegetables: Vitamin C, Vitamin A

- Total Vitamins and Minerals per serving: Varies

Alergens

Soy (tofu, soy sauce)

- Wheat (noodles)

Summary

Cellophane noodles with tofu and veggies is a nutritious dish that is high in protein and low in fat. It is a good source of carbohydrates, vitamins, and minerals, making it a healthy and satisfying meal option.

Summary

Cellophane noodles with tofu and veggies is a delicious and nutritious dish that is easy to prepare and full of flavor. With a combination of protein-packed tofu, colorful vegetables, and delicate cellophane noodles, this dish is sure to become a favorite in your meal rotation. Enjoy this healthy and satisfying meal for a quick and easy weeknight dinner.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a hot summer day, and I was visiting my friend Alice in her cozy little kitchen. She had just returned from a trip to Asia and brought back with her a treasure trove of exotic ingredients and recipes. As we chatted over cups of fragrant jasmine tea, she pulled out a worn, dog-eared notebook and handed it to me with a mischievous smile.

"Here, you have to try this recipe for cellophane noodles with tofu and veggies," she said, her eyes sparkling with excitement. "It's one of my favorites, and I know you'll love it too."

I flipped through the pages of the notebook, my eyes widening at the colorful pictures and exotic ingredients listed for the dish. Cellophane noodles, also known as glass noodles, were something I had never heard of before. But the combination of soft tofu and crunchy vegetables, all tossed in a tangy, spicy sauce, sounded absolutely delicious.

Alice must have sensed my hesitation, as she reached out and gently squeezed my hand. "Trust me, you won't regret making this dish. It's easy to prepare and bursting with flavor. Just follow the recipe and let your taste buds do the rest."

And so, with Alice's encouragement ringing in my ears, I set out to make cellophane noodles with tofu and veggies for the first time. I gathered all the ingredients listed in the recipe: cellophane noodles, firm tofu, carrots, bell peppers, scallions, garlic, ginger, soy sauce, rice vinegar, sesame oil, and a few other pantry staples.

As I chopped, minced, and sautéed my way through the recipe, the kitchen filled with the heady aromas of garlic and ginger. The noodles soaked up the flavorful sauce, turning translucent and slippery as they cooked. The tofu absorbed the tangy marinade, taking on a golden hue and a slightly crispy texture.

When the dish was finally ready, I couldn't wait to dig in. I scooped a generous portion onto my plate, the colors vibrant and inviting. The first bite was a revelation – the noodles were silky and chewy, the tofu creamy and savory, the vegetables crisp and fresh. The sauce was a symphony of flavors, balancing sweet, salty, sour, and spicy in perfect harmony.

I closed my eyes and savored each mouthful, transported to a faraway land where the sun beat down on rice paddies and the scent of spices lingered in the air. This was more than just a meal – it was a culinary adventure, a journey of the senses that touched my heart and soul.

From that day on, cellophane noodles with tofu and veggies became a staple in my kitchen. I made it for family gatherings, potluck dinners, and quiet Sunday suppers. Each time, I added my own twist to the recipe – a sprinkle of toasted sesame seeds, a drizzle of chili oil, a handful of fresh herbs from my garden.

And as I cooked, I thought of Alice and the magical notebook she had given me. I imagined her traveling through bustling markets and bustling alleyways, tasting new dishes and learning new recipes. I pictured her smiling at me from afar, her eyes twinkling with pride as I recreated her favorite dish in my own kitchen.

In the years that followed, I shared the recipe for cellophane noodles with tofu and veggies with friends and neighbors. I taught my grandchildren how to make it, passing down the tradition of good food and good company. And as I stirred the pot and chopped the vegetables, I felt a deep sense of gratitude for the gift of cooking – a gift that had brought me joy, nourishment, and connection with loved ones near and far.

So the next time you're feeling adventurous in the kitchen, why not give cellophane noodles with tofu and veggies a try? Who knows – you might just discover a new favorite dish, a new memory to cherish, a new story to share with those you love. And as you cook and eat, remember the words of my dear friend Alice: "Trust me, you won't regret making this dish. Let your taste buds do the rest."