Tofu Stir Fry Noodles with Dried Plum Sauce
Friday, April 5, 2019
Edit
The recipe below creates a large batch of the dried plum sauce, which you probably won't use all at once. Use any leftover stir fry sauce for another dish. It will keep in the fridge for a week.
Ingredients
Vegan, Gluten free
∙ Serves 4
Produce
2 cups Broccolini
1 Carrot, large
1/2 tsp Coriander, ground
1 tsp Garlic powder
1 1/2 tbsp Ginger
1 tsp Onion powder
5 tbsp Prune puree
2 Scallions
2 Thai chilis
1/2 cup Yellow onions
2 Zucchini, medium
Refrigerated
14 oz Tofu, extra firm
Condiments
3 1/2 tbsp Soy sauce
3 tbsp White miso paste
Pasta & Grains
8 oz Rice noodles
Baking & Spices
1 pinch Salt
Oils & Vinegars
2 1/2 tbsp Olive oil
2 tsp Rice vinegar
2 tsp Sesame oil, toasted
Liquids
3/4 cup Water
Ingredients
Vegan, Gluten free
∙ Serves 4
Produce
2 cups Broccolini
1 Carrot, large
1/2 tsp Coriander, ground
1 tsp Garlic powder
1 1/2 tbsp Ginger
1 tsp Onion powder
5 tbsp Prune puree
2 Scallions
2 Thai chilis
1/2 cup Yellow onions
2 Zucchini, medium
Refrigerated
14 oz Tofu, extra firm
Condiments
3 1/2 tbsp Soy sauce
3 tbsp White miso paste
Pasta & Grains
8 oz Rice noodles
Baking & Spices
1 pinch Salt
Oils & Vinegars
2 1/2 tbsp Olive oil
2 tsp Rice vinegar
2 tsp Sesame oil, toasted
Liquids
3/4 cup Water