Tofu and Eggplant Glass Noodles
Growing up, Tofu and Eggplant Glass Noodles was a dish that my family often made on busy weeknights. The combination of tender tofu, savory eggplant, and slippery glass noodles always brought a comforting warmth to the dinner table. This recipe has evolved over the years, and I love how it balances rich, umami flavors with the fresh crunch of broccolini. Cooking Tofu and Eggplant Glass Noodles is not just about the meal itself, but the memories and stories it brings back.
A Burst of Flavors
Tofu and Eggplant Glass Noodles is a delightful fusion of textures and tastes. The tender cubes of silken tofu melt in your mouth, while the eggplant adds a subtle, smoky flavor. The dried shiitake mushrooms bring a depth of umami that perfectly complements the fresh shiitakes. The ginger and garlic aromatics create an enticing aroma, making Tofu and Eggplant Glass Noodles a truly irresistible dish. Each bite is a burst of flavors, making it hard to believe it’s a meat-free meal.
Quick and Easy Preparation
One of the best things about Tofu and Eggplant Glass Noodles is how easy it is to prepare. With a few simple steps, you can have a delicious and nutritious meal ready in under 40 minutes. Soaking the mushrooms, cooking the noodles, and sautéing the vegetables can all be done simultaneously, making the process smooth and efficient. I always enjoy how quickly Tofu and Eggplant Glass Noodles comes together, making it a go-to recipe for busy weekdays.
Perfect for Any Occasion
Tofu and Eggplant Glass Noodles is not just a weeknight meal; it’s perfect for any occasion. Whether you’re hosting a dinner party or enjoying a quiet night in, this dish is sure to impress. The vibrant colors and enticing flavors make it a standout dish, and it’s always a hit with both vegetarians and non-vegetarians alike. I love serving Tofu and Eggplant Glass Noodles with a side of steamed jasmine rice or a simple cucumber salad for a complete meal.
Table of Contents
Chef’s Notes- Tofu and Eggplant Glass Noodles
- Prepping Tofu: To prevent silken tofu from breaking apart, handle it gently and use a sharp knife to cut it into cubes. If using firm tofu, press it between paper towels to remove excess moisture before cubing.
- Eggplant Tips: Salt the diced eggplant and let it sit for 10-15 minutes to draw out moisture and reduce bitterness. Rinse and pat dry before cooking.
- Rehydrating Mushrooms: Use warm, not hot water to rehydrate the mushrooms. Hot water can make them rubbery. Save the soaking water to add extra umami flavor to your vegetable broth.
- Noodle Prep: To prevent glass noodles from sticking together, rinse them under cold water immediately after cooking and toss with a little sesame oil.
- Vegetable Substitutions: If you can’t find broccolini, substitute with regular broccoli or asparagus for a similar texture.
- Stir-Fry Tips: Make sure your pan is hot before adding ingredients to achieve a good stir-fry. Avoid overcrowding the pan to ensure even cooking.
- Spice Level: Adjust the amount of chili pepper to your preference. If you prefer a milder dish, use half the chili or remove the seeds.
- Serving Suggestion: Garnish with fresh herbs like cilantro or Thai basil for an added burst of freshness and flavor.
Tofu and Eggplant Glass Noodles
Dive into a world of rich, meat-free flavors with this Tofu and Eggplant Glass Noodles recipe! Perfectly balanced with the umami of shiitake mushrooms and the crunch of broccolini, this dish is a delightful fusion of textures and tastes. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your repertoire, this recipe is a must-try. Get ready to impress your taste buds!
4
servings30
minutes10
minutes320
kcal40
minutesKeep the screen of your device on
Ingredients
1/2 cup dried shiitake mushrooms thinly sliced
4 pieces dried wood ear mushrooms (black fungus)
3.5 oz bean thread vermicelli (glass noodles)
1 tablespoon sunflower oil
1 tablespoon freshly grated ginger
1 long red chili pepper thinly sliced
1 garlic clove thinly sliced
1 medium eggplant diced
3.5 oz fresh shiitake mushrooms sliced
1 cup vegetable broth
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
2 bunches broccolini trimmed
10 oz silken tofu cubed
Directions
- Soak Mushrooms – Rehydrate the dried shiitake and wood ear mushrooms in warm water for about 20 minutes until softened. Drain and slice thinly.
- Prepare Noodles – Cook the bean thread vermicelli according to package instructions. Drain and set aside.
- Sauté Aromatics – Heat sunflower oil in a nonstick pan over medium heat. Add grated ginger, sliced chili pepper, and garlic; sauté for about 2 minutes until fragrant.
- Cook Vegetables – Add diced eggplant and fresh shiitake mushrooms to the pan. Stir-fry for about 5 minutes until the eggplant is tender.
- Combine Ingredients – Pour in vegetable broth, soy sauce, hoisin sauce, and sesame oil. Stir well to combine.
- Add Broccolini and Tofu – Add broccolini and cubed silken tofu to the pan. Cook for another 3-4 minutes until broccolini is tender-crisp.
- Mix Noodles – Finally, add the cooked bean thread vermicelli to the pan. Toss everything together until well combined and heated through.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 320kcal
- Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 45g
- Fiber: 6g
- Sugar: 6g
- Protein: 12g
- Vitamin A: 15IU
- Vitamin C: 30mg
- Calcium: 10mg
- Iron: 15mg
FAQs -Tofu and Eggplant Glass Noodles
Can I use a different type of tofu?
Yes, you can use firm tofu instead of silken tofu for a firmer texture. Just make sure to press the tofu to remove excess moisture before cooking.
What can I substitute for glass noodles?
You can use rice noodles or even whole wheat spaghetti as an alternative. Cook according to package instructions.
Can I make this dish gluten-free?
Yes, ensure you use gluten-free soy sauce and hoisin sauce to make this recipe gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of vegetable broth if needed.
Can I add protein to this dish?
Absolutely! Add cooked chicken, shrimp, or tofu for extra protein. If you prefer plant-based, try adding edamame or more tofu.
