The following recipe is from the May 12 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Cooking from The Gloriously Gluten-Free Cookbook by Vanessa Maltin has rekindled my love for tofu. It's something that rarely prepare at home since the results are typically a mixed bag but, the recipes that I've tried so far from The Gloriously Gluten-Free Cookbook have been nothing short of tofu perfection.
One of the keys to enjoying tofu at home lies in manipulating the texture. In this recipe for Rice Noodles with Black Bean Sauce and Tofu the tofu is coated with a rich, dark fermented black bean sauce and baked briefly to add a bit of crispness to the outer crust and infuse it with flavor before it is added to the rice noodles. While the recipe is wonderful on its own, I think that adding a handful of pea shoots or some steamed baby bok choy would make this into a complete quick, vegetarian, gluten-free weeknight dinner.
Rice Noodles with Black Bean Sauce and Tofu
About This Recipe
- One 14-ounce package rice noodles
- One 14-ounce package extra-firm tofu
- 2 cups vegetable stock
- 1/2 cup canned fermented black beans, drained
- 2 tablespoons rice wine
- 1 tablespoon minced garlic
- 1 teaspoon sugar
- 2 tablespoons gluten-free soy sauce
- 1 teaspoon cornstarch
Preheat the oven to 350ºF.
Cook the rice noodles according to the package instructions. Drain and set aside.
Slice the tofu lengthwise into quarters. Pat the tofu dry with a paper towel, place in a glass baking dish, and set aside.
In a small saucepan, combine the stock, black beans, wine, garlic, and sugar and bring to a boil, stirring occasionally. In a separate small bowl, combine the soy sauce and cornstarch. Mix well and pour slowly into the black bean mixture. Cook, stirring frequently, over medium-high heat until the sauce has thickened.
Pour 1 tablespoon of the sauce over each slice of tofu. Place the tofu in the oven and bake for 15 minutes.
Pour the remaining sauce over the noodles and toss well. Put a heaping spoonful of noodles on each of the 4 plates. Top each serving with a slice of baked tofu.