Vegan
Tofu and Veggies with Hoisin Rice Noodles
Spicy Cucumbers
Ingredients
- 2 (14-oz) pkg extra-firm tofu
- ¼ cup vegan hoisin sauce
- 1 Tbsp low-sodium soy sauce
- 1 (8-oz) pkg rice noodles
- ½ (16-oz) pkg tricolor coleslaw
- 1 (8-oz) pkg sugar snap peas
- 4 green onions, cut into 1-inch pieces
- 2 cloves garlic, sliced
- 2½ Tbsp sesame oil, divided (or use vegetable oil)
- 1 lime, cut into wedges
Instructions
- Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 15 minutes; gently press out moisture. Cut tofu into cubes.
- Meanwhile, whisk together hoisin sauce and soy sauce in a small bowl.
- Break noodles into small pieces. Cook according to package directions; reserving ¼ cup cooking water.
- Combine noodles and hoisin sauce mixture in a large bowl. Add enough reserved cooking water to make a thin sauce.
- Cook coleslaw, sugar snap peas, green onion, and garlic in 1 Tbsp hot oil in a large skillet over medium-high heat 4 to 5 minutes or until cabbage is wilted, stirring often. Remove from skillet.
- Cook tofu in 1½ Tbsp hot oil in same skillet 5 to 7 minutes or until golden brown, stirring often.
- Add coleslaw mixture and tofu to noodles mixture; toss. Serve with lime wedges.
Side Dish Ingredients
- 2 English cucumbers, thinly sliced
- 2 Tbsp rice wine vinegar
- 1 tsp organic brown sugar
- ⅛ tsp ground red pepper
Side Dish Instructions
- Place cucumbers in a large bowl.
- Whisk together vinegar, sugar, and cayenne pepper in a small bowl; pour over cucumbers; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
