Ingredients
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For the sauce:
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1 tablespoon brown rice vinegar
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2 tablespoons maple syrup (or agave nectar)
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2 teaspoons red miso paste
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2 teaspoons hoisin sauce
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2 teaspoons soy sauce (gluten-free tamari if needed)
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1/4 teaspoon crushed red pepper flakes (omit for less spice)
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1/4 teaspoon ground ginger
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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Salt and pepper, to taste
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For the filling:
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1 block extra firm tofu, drained and cubed
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2 cloves garlic, minced
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1 tablespoon cornstarch
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1 cup water
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For the vegetable mixture:
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1 large bell pepper, sliced into thin strips
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1 medium onion, sliced into thin wedges
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1 small onion, sliced into thin rings
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8 ounces cremini mushrooms, sliced
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1/4 cup sliced water chestnuts (canned are fine), drained
Directions
Subtitle: Gluten-free, Soy-free, High-protein, Kid-friendly
Description: This budget-friendly, oil-free, vegan version of the classic Chinese dish features fermented black beans, tofu, and loads of fresh vegetables like bell peppers, onions, and mushrooms. It’s perfect for busy weeknights!
Ingredients:
For the sauce:
1 tablespoon brown rice vinegar
2 tablespoons maple syrup (or agave nectar)
2 teaspoons red miso paste
2 teaspoons hoisin sauce
2 teaspoons soy sauce (gluten-free tamari if needed)
1/4 teaspoon crushed red pepper flakes (omit for less spice)
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
For the filling:
1 block extra firm tofu, drained and cubed
2 cloves garlic, minced
1 tablespoon cornstarch
1 cup water
For the vegetable mixture:
1 large bell pepper, sliced into thin strips
1 medium onion, sliced into thin wedges
1 small onion, sliced into thin rings
8 ounces cremini mushrooms, sliced
1/4 cup sliced water chestnuts (canned are fine), drained
Instructions:
1. For the sauce: Whisk all ingredients together until smooth. Set aside.
2. For the filling: In a blender or food processor, combine tofu, garlic, and cornstarch. Pulse until mostly smooth. Add water and process until completely combined. Set aside.
3. Heat a wok or large skillet over high heat. Swirl in 1 tablespoon oil, if using. Add bell pepper and cook for about 2 minutes, stirring occasionally. Transfer to a plate lined with paper towels.
4. Add onion and salt to the same hot pan you used for the bell peppers. Cook for about 2 minutes, stirring frequently. Add garlic and ginger and cook for another minute. Transfer to the plate with the bell peppers.
5. Wipe out the pan again and return it to the burner. Add the remaining 1 tablespoon oil, if using. Add mushrooms and cook for about 2 minutes, stirring occasionally. Transfer to the plate with the bell peppers and onions.
6. Pour the prepared sauce over the vegetables and mix well. Bring the heat up to medium-high and simmer for 1-2 minutes, allowing the flavors to come together.
7. To assemble: Divide the cooked noodles among individual bowls. Top each serving with equal amounts of the vegetable mixture and tofu filling. Garnish with green onions, water chestnuts, and additional chopped cilantro if desired. Serve immediately, accompanied by steamed rice or cauliflower rice.
Serving Size: Makes enough for 4 main course servings as part of a balanced meal
Difficulty Level: Easy
Nutrition Facts per serving (without rice): Calories: 405, Protein: 20 grams, Fat: 13 grams, Carbohydrates: 50 grams, Dietary Fiber: 11 grams, Sugars: 11 grams, Sodium: 1,100 milligrams
Steps
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1
Done
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For the sauce: Whisk all ingredients together until smooth. Set aside. |
|
2
Done
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For the filling: In a blender or food processor, combine tofu, garlic, and cornstarch. Pulse until mostly smooth. Add water and process until completely combined. Set aside. |
|
3
Done
|
Heat a wok or large skillet over high heat. Swirl in 1 tablespoon oil, if using. Add bell pepper and cook for about 2 minutes, stirring occasionally. Transfer to a plate lined with paper towels. |
|
4
Done
|
Add onion and salt to the same hot pan you used for the bell peppers. Cook for about 2 minutes, stirring frequently. Add garlic and ginger and cook for another minute. Transfer to the plate with the bell peppers. |
|
5
Done
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Wipe out the pan again and return it to the burner. Add the remaining 1 tablespoon oil, if using. Add mushrooms and cook for about 2 minutes, stirring occasionally. Transfer to the plate with the bell peppers and onions. |
|
6
Done
|
Pour the prepared sauce over the vegetables and mix well. Bring the heat up to medium-high and simmer for 1-2 minutes, allowing the flavors to come together. |
|
7
Done
|
To assemble: Divide the cooked noodles among individual bowls. Top each serving with equal amounts of the vegetable mixture and tofu filling. Garnish with green onions, water chestnuts, and additional chopped cilantro if desired. Serve immediately, accompanied by steamed rice or cauliflower rice. |
