• Cuisine: Asian
• Course: Main Course
• Features: Fast, Healthy, Meatless

Ingredients:

• 6 ounces wide, dried rice noodles (may substitute wheat or egg noodles)
• 14 ounces firm tofu packed in water, drained and diced into 1/2-inch cubes
• 2 teaspoons mushroom soy sauce or tamari
• 3 tablespoons naturally brewed soy sauce, such as San-J
• 2 tablespoons light brown sugar
• 3 tablespoons chopped garlic
• 3 tablespoons chopped tarragon
• 1/2 teaspoon salt, or to taste
• 1 teaspoon freshly ground black pepper
• 4 teaspoons peanut oil or vegetable oil
• 3/4 to 1 pound assorted fresh mushrooms, including shiitake, if possible
• 1/2 cup finely diced shallots
• 4 finely slivered scallions, both white and green parts, for garnish

Directions:

In a large pot of boiling salted water, cook the rice noodles until tender, about 4 minutes. Drain, rinse with cold water and set aside.

In a large skillet half-filled with salted water on medium-low heat, gently simmer the tofu for 2 minutes. Using a slotted spoon, transfer the tofu cubes to a colander to drain.

In a small bowl, combine the soy sauces and brown sugar, and set aside.

In a separate small bowl, combine the garlic, tarragon, salt and pepper and set aside.

In a wide nonstick skillet over medium-high heat, heat the peanut or vegetable oil. Add the garlic mixture and cook, about 20 seconds. Add the mushrooms and shallots, stirring often, until the mushrooms are brown and their juices have been released and reabsorbed, about 7 minutes. Add the tofu, the soy-sugar mixture and the cooked noodles, stirring gently to combine until just heated through. Adjust seasonings to taste. Transfer to a platter, garnish with scallions and serve.

Recipe Source:

Adapted from "Vegetarian Suppers From Deborah Madison's Kitchen" (Broadway Books, 2005).

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