Pan-dressed noodles with crunchy cabbage and crispy tofu from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 157) by Anna Jones

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Notes about this recipe

  • Eat Your Books

    Can substitute another green vegetable for purple sprouting broccoli, agave syrup for maple syrup, and tamari for soy sauce.

  • ChelseaP on June 06, 2021

    Quick and nice enough but probably not a repeat.

  • L.Nightshade on June 15, 2018

    I omitted the sweetener from the recipe entirely. I used shiratake noodles, instead of soba noodles, and some purplish broccolini. No smoked tofu to be found, and it was too late to drag out the smoker (although I was briefly tempted to buy some liquid smoke), I just went with regular firm tofu. I thought that one cm pieces seemed too small, but cut them anyway, and found I liked the way they crisped up and became coated with the sesame seeds. However, for us, this was decent but not great. I know the shirataki noodles have a different texture, but I like them, so I don’t think they were the problem. I think it needed a little extra punch, a small amount of chiles or perhaps ginger. I even drizzled a little extra sesame oil on after tasting (one teaspoon is pretty imperceptible), but that didn’t do the trick. It was a quick and easy dish though, and I liked the picklish cabbage addition, so I won’t rule out playing with the concept again in the future.

  • westminstr on April 16, 2018

    We did not like this at all! Especially the maple syrup element which we did not enjoy in the pickle or the dressing.

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