Teriyaki Tofu Triangles with Broccoli and Cellophane Noodles
This recipe is a Frankenstein monster of several recipes, created one night when I was hungry, didn't feel like ordering out, and didn't feel like making do with foraging. On the one hand, I'm a little bit horrified that my kitchen contained everything I needed to make this creation (full disclosure: I used frozen Brussels sprouts instead of broccoli the first time, and would do again), but on the other hand, I'm rather proud that my kitchen contained enough healthy stuff for me to cook amazing things on a whim. Terribly conflicting.
Anyway. Give it a go. It only makes two meals, so it's a bit of work for a one-off, but by the same token, I can make the whole mess in about 15 minutes, so it's not really THAT much work. Especially not when you consider the pay-off, which is just plain delish.
Ingredients
The Main Cast
1 large head broccoli, cut into florets
3 oz dry cellophane noodles
7-10 oz extra firm tofu, patted dry
The Noodle Bath
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp lime juice
A few shakes' red pepper flakes
The Tofu Glaze
2 tbsp soy sauce
1 tbsp olive oil
1 tsp sesame oil
1 tbsp maple syrup
2 tsp rice/white wine vinegar
1/2 tsp grated ginger
The Tofu Glaze
2 tbsp soy sauce
1 tbsp olive oil
1 tsp sesame oil
1 tbsp maple syrup
2 tsp rice/white wine vinegar
1/2 tsp grated ginger
The Finishing Touches
3 eggs
2 tbsp vegetable oil for stir-frying
10 oz tinned bamboo shoots in chili oil, drained
Instructions
- Start boiling ~3 cups water in a small saucepan. Put the noodles in once the water's at a nice boil. Set a timer for 5 minutes' cook-time.
- Cut up the broccoli into florets. You don't want any that are ridiculously large, but you don't want them tiny, either. Dump them into your steamer and leave them there for 15ish minutes (however long the rest of this recipe takes you).
- Drain the tofu, pat it dry, and cut it in half. Put the other half away to use later. Slice the half you have out still into 6 slices.
- In a small mixing bowl, combine soy sauce, sesame oil, lime juice, and red pepper flakes for the noodles.
- The noodles are probably close to done by now. When they are, drain and rinse them, then put them into the mixing bowl with the noodle bath in it.
- Toss them in the bath and let them sit there, soaking it all up.
- Lightly grease with olive oil a 10" frying pan over medium-high heat (8.5 on my stove).
- When the pan's hot, put the tofu slices in it and set a timer for 4 minutes. Use this cook-time to make your glaze.
- To make the glaze, combine all the glaze ingredients listed above into a cereal bowl. Mix 'em up nice.
- Flip the tofu at the 4-minute mark. It should be nice and golden brown.
- Cook on that side an additional 4 minutes.
- While that's cooking, start heating the oil in your wok.
- Whip, in a cereal bowl, 3 eggs.
- Dump them into the now-hot wok. They'll bubble up and start cooking. Let them do that for a bit, then stir them some. Repeat until they're mostly cooked.
- Your tofu is probably done with its second cook-cycle by now. Dump the teriyaki glaze over it and reduce your heat a little (7 on my stove). Let it cook while you finish the strif-fry.
- Add the noodles, bamboo shoots (drained), and broccoli to the egg in the wok. Stir-fry it so it's all playing nice.
- I cheat, because I'm a lazy bastard, and get into the noodles with a pair of kitchen shears, cut those bastards up so they're not long and impossible to stir-fry/eat. Don't tell anyone.
- Serve out the stir-fry between two bowls. Be a jerk and give yourself more egg.
- Once the glaze has cooked down completely, turn off the heat under the tofu and serve out three slices per bowl.
Yay also beer.
3 eggs
2 tbsp vegetable oil for stir-frying
10 oz tinned bamboo shoots in chili oil, drained
Instructions
- Start boiling ~3 cups water in a small saucepan. Put the noodles in once the water's at a nice boil. Set a timer for 5 minutes' cook-time.
- Cut up the broccoli into florets. You don't want any that are ridiculously large, but you don't want them tiny, either. Dump them into your steamer and leave them there for 15ish minutes (however long the rest of this recipe takes you).
- Drain the tofu, pat it dry, and cut it in half. Put the other half away to use later. Slice the half you have out still into 6 slices.
- In a small mixing bowl, combine soy sauce, sesame oil, lime juice, and red pepper flakes for the noodles.
- The noodles are probably close to done by now. When they are, drain and rinse them, then put them into the mixing bowl with the noodle bath in it.
- Toss them in the bath and let them sit there, soaking it all up.
- Lightly grease with olive oil a 10" frying pan over medium-high heat (8.5 on my stove).
- When the pan's hot, put the tofu slices in it and set a timer for 4 minutes. Use this cook-time to make your glaze.
- To make the glaze, combine all the glaze ingredients listed above into a cereal bowl. Mix 'em up nice.
- Flip the tofu at the 4-minute mark. It should be nice and golden brown.
- Cook on that side an additional 4 minutes.
- While that's cooking, start heating the oil in your wok.
- Whip, in a cereal bowl, 3 eggs.
- Dump them into the now-hot wok. They'll bubble up and start cooking. Let them do that for a bit, then stir them some. Repeat until they're mostly cooked.
- Your tofu is probably done with its second cook-cycle by now. Dump the teriyaki glaze over it and reduce your heat a little (7 on my stove). Let it cook while you finish the strif-fry.
- Add the noodles, bamboo shoots (drained), and broccoli to the egg in the wok. Stir-fry it so it's all playing nice.
- I cheat, because I'm a lazy bastard, and get into the noodles with a pair of kitchen shears, cut those bastards up so they're not long and impossible to stir-fry/eat. Don't tell anyone.
- Serve out the stir-fry between two bowls. Be a jerk and give yourself more egg.
- Once the glaze has cooked down completely, turn off the heat under the tofu and serve out three slices per bowl.
Yay also beer.
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