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Tofu & Shiitake Stir-fry with Soba Noodles

February 12, 2014 by Epicurean Vegan

Tofu and Shiitake Stir-fry with Soba Noodles -- Epicurean VeganThis is such an easy and tasty dinner to throw together—as long as you remember to give the veggies time to marinate. Even it’s just an hour, that’s quite all right. Feel free to use your own favorite veggies, but keep in mind, that you may have to marinate certain vegetables separate, depending on whether or not they need longer cooking time. The vegetables I chose could be all cooked together at the same time, so it made this dish a breeze.

INGREDIENTS
Marinade:
1/2 C tamari
2 Tbs brown rice vinegar
2 tsp agave
2 tsp sesame seed oil
2 Tbs sherry
1 tsp vegan Worcestershire sauce
2 cloves garlic, minced
1 Tbs ginger root, grated
1/2 C green onion, sliced
The rest:
8-oz shiitake mushrooms, sliced
14-oz pkg. extra firm tofu, drained, pressed and cubed
3/4 C snowpeas, cut in half
6 to 8 oz buckwheat soba noodles ( I like Hakubaku brand. They come in a package of 3 separate rolls of noodles. I used 2 of the 3)
1 Tbs olive oil
2 Tbs arrowroot

DIRECTIONS:
Combine all of the marinade ingredients in a resealable bag. Mix it up well, then add the mushrooms, tofu and snowpeas. Coat the vegetables thoroughly and lay flat in the refrigerator for at least an hour, turning over once, half way through.

Tofu and Shiitake Stir-fry with Soba Noodles -- Epicurean VeganIn a large skillet, heat the olive oil. Drain and reserve the marinade in a measuring cup; you should have about a 1/3 of a cup; set aside. Saute the vegetables over medium heat for 8-10 minutes, or until they begin brown. Meanwhile, heat the water for the noodles. They’ll only take 4 minutes to cook once adding them to boiling water, so it will all come together pretty quickly.

When the vegetables are about done, whisk the arrowroot into the reserved marinade. Make sure you don’t have any clumps. Pour it into the skillet, coat the vegetables well, and reduce the heat to low.

Tofu and Shiitake Stir-fry with Soba Noodles -- Epicurean VeganDrain the soba noodles and serve with the vegetable mix on top. Enjoy!

Tofu & Shiitake Stir-fry with Soba Noodles
 
Print
This is such an easy and tasty dinner to throw together---as long as you remember to give the veggies time to marinate. Even it's just an hour, that's quite all right. Feel free to use your own favorite veggies, but keep in mind, that you may have to marinate certain vegetables separate, depending on whether or not they need longer cooking time. The vegetables I chose could be all cooked together at the same time, so it made this dish a breeze.
Author: Epicurean Vegan
Ingredients
  • Marinade:
  • ½ C tamari
  • 2 Tbs brown rice vinegar
  • 2 tsp agave
  • 2 tsp sesame seed oil
  • 2 Tbs sherry
  • 1 tsp vegan Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 Tbs ginger root, grated
  • ½ C green onion, sliced
  • The rest:
  • 8-oz shiitake mushrooms, sliced
  • 14-oz pkg. extra firm tofu, drained, pressed and cubed
  • ¾ C snowpeas, cut in half
  • 6 to 8 oz buckwheat soba noodles ( I like Hakubaku brand. They come in a package of 3 separate rolls of noodles. I used 2 of the 3)
  • 1 Tbs olive oil
  • 2 Tbs arrowroot
Directions
  1. Combine all of the marinade ingredients in a resealable bag. Mix it up well, then add the mushrooms, tofu and snowpeas. Coat the vegetables thoroughly and lay flat in the refrigerator for at least an hour, turning over once, half way through.
  2. In a large skillet, heat the olive oil. Drain and reserve the marinade in a measuring cup; you should have about a ⅓ of a cup; set aside. Saute the vegetables over medium heat for 8-10 minutes, or until they begin brown.
  3. Meanwhile, heat the water for the noodles. They'll only take 4 minutes to cook once adding them to boiling water, so it will all come together pretty quickly.
  4. When the vegetables are about done, whisk the arrowroot into the reserved marinade. Make sure you don't have any clumps. Pour it into the skillet, coat the vegetables well, and reduce the heat to low.
  5. Drain the soba noodles and serve with the vegetable mix on top. Enjoy!
3.4.3177

 

Filed Under: Dinners Tagged With: Asian, fast and easy, make ahead, marinade, shiitake, snowpeas, Stir-fry, tofu, vegetable stir-fry

Mushroom and Snow Pea Soup

December 19, 2011 by epicureanvegan

Mushroom and Snow Pea Soup -- Epicurean VeganThis soup is perfect if you want a comforting meal in no time. I used lots of my favorite ingredients and like most soups, it will taste even better the next day.

INGREDIENTS:
6 C vegetable broth
1 Tbs olive oil
6 green onion, sliced
3 C Shiitake and white mushrooms (or cremini), sliced
2 C snow peas, cut into pieces (and ends snipped)
1 Tbs fresh ginger, grated
3 tsp garlic, minced
2 Tbs yellow miso
6-oz Angel hair pasta

DIRECTIONS:
In a large soup pot, heat the oil and garlic. Add the green onion, mushrooms, and snow peas. Cook until the veggies are tender.

Mushroom and Snow Pea Soup -- Epicurean Vegan

Add the ginger and miso, and combine well. Pour in the broth and bring to a boil.

Mushroom and Snow Pea Soup -- Epicurean Vegan

Add the pasta and cook another 3-5 minutes. Serve and enjoy!

Mushroom and Snow Pea Soup
 
Print
This soup is perfect if you want a comforting meal in no time. I used lots of my favorite ingredients and like most soups, it will taste even better the next day.
Author: Epicurean Vegan
Ingredients
  • 6 C vegetable broth
  • 1 Tbs olive oil
  • 6 green onion, sliced
  • 3 C Shiitake and white mushrooms (or cremini), sliced
  • 2 C snow peas, cut into pieces (and ends snipped)
  • 1 Tbs fresh ginger, grated
  • 3 tsp garlic, minced
  • 2 Tbs yellow miso
  • 6-oz Angel hair pasta
Directions
  1. In a large soup pot, heat the oil and garlic. Add the green onion, mushrooms, and snow peas. Cook until the veggies are tender.
  2. Add the ginger and miso, and combine well. Pour in the broth and bring to a boil.
  3. Add the pasta and cook another 3-5 minutes. Serve and enjoy!
3.5.3208

Filed Under: Dinners, Lunches, Soups Tagged With: fast and easy, miso, mushrooms, Pasta, shiitake mushrooms, snowpeas, vegan soup

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice

April 5, 2010 by epicureanvegan

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice -- Epicurean VeganThis was one of those “clean-out-the-fridge” meals that despite the different flavors, meshed extremely well together. I had an abundance of fresh vegetables in the crisper (I swear they multiplied in there) and some baked tofu. Add some pilaf and there you go–an easy, satisfying and healthy meal.

INGREDIENTS:
Any veggies you want. I cut up (thickly): asparagus, red onion, green and yellow bell peppers, and mushrooms. If using potatoes, I recommend cooking them a bit first since they take longer to cook. Other ideas: zucchini, yellow squash, carrots, sweet potatoes, or brussel sprouts. I coated them with some olive oil, salt, pepper, dried thyme and dried rosemary.

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice -- Epicurean Vegan2 pkgs Westsoy Baked Tofu, Italian Garlic & Herb flavor
1 C snow peas, cut into 1″ pieces
Near East brand Sesame-Ginger Pilaf

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 400. Line a large baking sheet with foil and placed prepared vegetables on the pan and bake for about 20-25 mins. Potatoes can take about 40-45 mins. The rice took about 20 mins and in the meantime, I diced up the tofu and added it to a large skillet over medium heat and a tiny bit of olive oil. After a couple of minutes, I added the snow peas. Saute until tofu is golden brown. Enjoy!

Roasted Veggies and Baked Tofu with Sesame-Ginger Rice -- Epicurean Vegan

Filed Under: Dinners Tagged With: asparagus, baked tofu, rice, roasted vegetables, snowpeas, Vegan, vegetarian

Green Tea Rice with Lemon, Snowpeas and Tofu

March 31, 2010 by epicureanvegan

Green Tea Rice with Lemon, Snowpeas and Tofu -- Epicurean VeganSushi rice isn’t a requirement, but it does work nicely–giving it a risotto texture. Cooking it in green-tea’d water gives it a welcomed, subtle flavor. This would also make a great lunch as well, serving it with vegetable spring rolls.

INGREDIENTS:
3 C water
4 green tea bags
1-1/2 C white sushi rice
2 Tbs canola or grapeseed oil (I used olive oil)
8 oz extra-firm tofu, drained and cut into 1/4″ dice
3 green onions, minced
2 C snow peas, trimmed and cut diagonally into 1″ pieces
1 Tbs fresh lemon juice
1 tsp lemon zest
Salt and pepper, to taste

DIRECTIONS:
In a large saucepan, bring the water to a boil. Add the tea bags and remove from the heat. Let stand for 7 mins and remove and discard the tea bags. Rinse the rice under running water until the water runs clear (I used a fine-mesh strainer) then add to the brewed tea. Cover and cook over medium heat until tender, about 25 mins (15-20 mins was perfect). Remove from heat and set aside.

In a large skillet, heat the oil over medium heat. Add the tofu and cook until golden  brown, 5 mins. Add the green onions and snow peas and cook until softened, 3 mins. Stir in the lemon juice and zest.

Green Tea Rice with Lemon, Snowpeas and Tofu -- Epicurean VeganIn a large bowl, combine the cooked rice with the tofu and snowpea mixture. Season with salt and pepper to taste, and serve immediately. Enjoy!

Recipe source: 1000 Vegan Recipes

Filed Under: Dinners, Lunches Tagged With: fast and easy, snowpeas, sushi rice, tofu, Vegan

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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