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My Vegan Kitchen

Buckwheat noodles with broccoli tofu chilli and mushrooms

Imogen Taylor - Thursday, August 13, 2020

I don’t often cook Asian dishes; I tend to go the Italian, Indian or Mexican route as a default “line of least resistance “. These are the cooking styles I am most familiar with.


But Asian dishes are a great option for vegans!

 

Ingredients:

organic peanut oil (used several times so have the bottle handy)
1 head of broccoli, cut into small pieces and quickly blanched in boiling water
          - drain and put straight into an ice bath to refresh, then drain again and put aside
1 small bowl of mushrooms, cut in halves or thirds depending on size
         - Sauté these in hot peanut oil till they start to caramelise, season with salt and take off the heat. Put aside.
1 quantity buckwheat noodles depending on how many you are cooking for
         - Boil these till just tender, drain and put aside

half a block of tofu, cut into dice
1 clove garlic, sliced
1 level tbsp szechuan pepper

Tamari
Rice vinegar
sambal oelek
maple syrup

Heat the tofu, garlic and szechuan pepper in hot peanut oil till the tofu takes on a good colour. Add a generous dash of tamari, a good glug of rice vinegar, a tsp sambal oelek, and a drizzle of maple syrup. Allow the liquids to merge and let them reduce, stirring the tofu around in the sauce.. (the tofu will absorb alot of the tangy, spicy flavour).

While there is still plenty of liquid; add the broccoli, mushrooms and noodles and cook till they are heated through and have likewise absorbed some of the sauce.

Pour everything into a serving dish and add the prepared condiments; see below..



Add the last five ingredients once the dish is served.

1 lime, portioned
Half cup roasted peanuts
Half a bunch fresh coriander 
1 green chilli, finely sliced 
1 spring onion, finely sliced

Serve and devour while piping hot!

 @thegastronomicalworkshop

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