Recipe: Teriyaki Tofu Rice Noodles and Teriyaki Stir-Frying and Dipping Sauce

TERIYAKI TOFU RICE NOODLES

12 ounces brown rice spaghetti, uncooked
8 ounces tofu
1 1/2 teaspoons toasted sesame oil
3/4 cup Teriyaki Stir-Frying and Dipping Sauce (recipe follows)
2 cups spinach, stems removed and finely chopped
1 1/2 cups red cabbage, shredded
1 cup carrot, shredded
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
2 tablespoons raw sesame seeds

Fill a large saucepan two-thirds full of water and bring to a boil over medium-high heat. Add spaghetti and cook, stirring occasionally, according to package directions or until just tender. Drain spaghetti in a colander, but do not rinse.

Meanwhile, crumble tofu into a large nonstick skillet using your fingers. Add toasted sesame oil and cook over medium heat, stirring often, for 5 to 7 minutes or until lightly browned.

Pour 1/4 cup Teriyaki Stir-Frying and Dipping Sauce over tofu and cook for 1 or 2 minutes or until liquid is absorbed. Remove from heat.

Add hot spaghetti to tofu, along with remaining 1/2 cup Teriyaki Stir-Frying and Dipping Sauce, and stir well to combine. Cook over medium heat, stirring often, for 1 or 2 minutes or until sauce is absorbed. Remove from heat.

Add spinach, red cabbage, carrot, cilantro, parsley and sesame seeds and stir well to combine. Serve hot.

TERIYAKI STIR-FRYING AND DIPPING SAUCE
Makes 1 cup.

1/3 cup tamari
1/4 cup brown rice vinegar or mirin
1/4 cup turbinado sugar
2 tablespoons toasted sesame oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon dry mustard
1/4 teaspoon crushed red pepper flakes (optional)

In a small bowl, place tamari, vinegar, sugar, toasted sesame oil, garlic, ginger, dry mustard and red pepper flakes and whisk well to combine.

Use as a dipping sauce for tofu, vegetables or spring rolls; add to stir-fries or toss with pasta or grains, or use as a marinade for baked or grilled pieces of tofu, tempeh, seitan or vegetables. Store in an airtight container in the refrigerator for up to 1 week.

Makes 6 servings
Source: The Idiot's Guide to Vegan Cooking by Beverly Lynn Bennett