A flavourful and delicious bowl that you’ll keep coming back to!
This delicious bowl is a friends and family fav. The tofu is exquisitely flavoured and crispy. The tofu is mixed into a bowl filled with nutritious vegetables, noodles and a deeply flavourful sauce, this is your new go to bowl!
This post is sponsored by Rasa. If you do use my affiliate links or codes, it helps me tremendously! Thank you so much!
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What’s in this vegetable noodle bowl?
- Broccolini – I love how this looks longer and slender when cooked than the regular broccoli. However you can substitute anything with this like bon choy.
- Red cabbage – I love the deep purple that cabbage offers. You can substitute green cabbage here!
- Tofu – this is my preferred choice of protein. I love tofu! So simple to get flavourful. I use organic/
- Garlic and shallots – this brings tremendous flavour to the dish! I crisped the garlic and softened the shallots.
- Zucchini – so delicious and easy to add into any dish, especially this one!
- Spring onions – I added some to the dish and also used some for garnish
- Rasa’s “Magnificent Mushrooms” this added a little earthiness — and a LOT of nutritional benefit — to the sauce.
How to make this noodle bowl
I always start with the tofu and taking the time to drain the water and press it until it’s much firm. It’s important you get extra firm tofu.
I don’t have a tofu presser, so I wrapped the tofu up with a 3 layers of paper towels, like a wrapping a present with gift wrap! Afterwards, place this “package” on a plate and then a large heavy pot on top. Prop it up against the kitchen counter walls. Leave the tofu to get “pressed”. The paper towels will become wet after 20 minutes. Repeat the process if you feel the tofu is quite wet and containing water. Some tofu brands have more water in its tofu than others. Cut into desired shapes afterwards.
The magical ingredient for this sauce is the mushroom powder by Rasa. It adds the Omani flavours with using actual mushrooms! The benefits of mushrooms are long and this beautiful powder brings all the nutrition in one teaspoon! Prepare the sauce ingredients and place into a jar with a lid. After everything has been added, shake the jar vigoursly to mix. Alternatively you can put in a bowl and mix. Mix until the powder is fully dissolved. You could try warming up the sauce before adding the Magnificent Mushrooms to speed up the process.
Crisping your tofu
Place the tofu batter for crisping in a bag or a bowl and drop the cubed tofu inside. The powdered spices and salt create flavour to the outer layer of the tofu!
This part of the process is long and a bit tedious but the results are SO WORTH IT! What you’ll have is crispy tofu outside edges and a soft inside. It’s just perfect! You’ll need to warm up your olive oil (or any neutral oil like avocado oil) on high LOW. Take your cut up tofu (you can cut them into any size but I use a cube shape!) and spread them out on the large pan. Spread them out and try not to overcrowd them as you’ll be turning them out. It takes about 2-3 minutes to crisp up each side of the tofu to a nice golden brown. I took about 15 – 20 minutes to do this entire process.
Sometimes I stare at all the noodles on the shelf and never know what to use. Happily, I’ve used almost everything and it all works!
– Udon noodles: they come in thick and a bit thinner. I like the smaller udon noodles for this one!
- Chow mien: I try to find ones that don’t have eggs or yellow food colouring!
- Rice vermicelli – a great gluten free option!
- Sweet potato vermicelli – I love this as well! It’s so tasty!
This is really the fun part! You can choose one – 4 vegetables for this meal! Anymore and the tastes get a bit too much and a bit crowded in the bowl! Other things you can use in this bowl:
- Bean sprouts
- Colourful peppers
- Matchstick carrots
- Nuts like cashews or peanuts!
I hope I’ve inspired you to make this meal!
Let me know what you think of it!
Crispy Garlic Vegan Noodle Bowl
- stove top
- 1/2 tsp salt
- 3 tbsp corn starch
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp extra virgin olive oil for frying
- 1 tsp Rasa's Magnificent Mushrooms
- 4 tbsp soy sauce
- 2 cloves garlic minced
- 2 tbsp lime juice from a fresh lime
- 3 tbsp red chili sauce
- 1 tbsp rice vinegar
Noodles and vegetables
- 2 shallots diced
- 4 cloves garlic minced
- 1/2 cup zucchini coins
- 1 cup broccolini florets
- 1/2 cup purple cabbage sliced thinly
- 2 tbsp extra virgin olive oil for frying
- 2 bunch udon noodles half a package of any noodles
- Wrap your tofu with some paper towels and sit on top of a plate and then put something heavy on top to “press” the tofu. This is necessary to remove excess moisture and keep the tofu from crumbling when cooked.
- While it is pressed, prepare the sauce ingredients and place into a jar with a lid. After everything has been added, shake the jar vigoursly to mix. Alternatively you can mix it all in a bowl with a spoon.
Noodles and Putting it Together
- Cook your udon noodles, set aside after you rinse it with cold water
- If your tofu is ready, cut them into tiny squares.
- Fill a deep bowl with your tofu ingredients. Toss in the tofu and either mix with your hands, toss the bowl gently or use a spoon to cover the tofu. This step is needed to get a crispy outside but a soft inside when frying!
- Warm up your olive oil. Spread out the tofu squares when placing them inside. Don’t overcrowd them. Using a small spoon, turn the tofu continuously until all sides are lightly browned and crisped! This whole process will take 15 minutes or so! Take your time! It’s so worth it!
- Remove to a bowl.
- In a large pan, add your olive oil, garlic and shallots. Let it soften and become fragrant. Add your other vegetables and let them soften as well.
- Add your sauce and let it simmer for 5 minutes. Add your tofu and noodles and using tongs, gently mix everything together.
- Holy Shiitake! This is good! Enjoy with sesame seed garnishes, more spring onions or red chili flakes!
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