Garlic parmesan brown rice noodles
Recipe by Amy Brown
1 8 oz. package brown rice noodles (original recipe called for soba noodles, but I could not find any that were gluten free)
8 oz. extra-firm tofu, sliced into 1" x 1" strips
2 T olive oil, divided
1 large bunch of spinach coarsely chopped
8 ounces sliced mushrooms
1 t + 1/2 t granulated garlic
2-3 garlic cloves, finely chopped
1/2 c grated Parmesan
Salt & pepper to taste
Prep. Time → 15 min
Cook Time → 20 min
1. Cook the noodles according to package instructions. Drain well, drizzle with a small amount of olive oil and set aside.
2. Heat a large skillet over medium-high heat and add 1 tablespoon of oil.
3. Add the tofu strips and stir fry until they brown up slightly, sprinkling 1/2 teaspoon of granulated garlic and a generous pinch of parmesan about midway through the cooking process.
4. Remove from heat & set aside (blot with paper towel if needed)
5. In the same skillet add the remaining olive oil and half of the chopped fresh garlic. Cook until garlic just begins to brown and turn fragrant.
6. Add the mushrooms, cook them up, and place them with the tofu.
7. Add the other half of the garlic. When it becomes fragrant, add the spinach and cook for 30 seconds to a minute, until it just begins to wilt.
8. Add the noodles, granulated garlic, parmesan, tofu and other veggies and toss together until combined. Remove from heat.
main courses, gluten free, vegetarian December 20, 2011 19:43
Author Adapted from the blog poor girl eats well, which was originally adapted from Heidi Swanson's Garlic Soba Noodles recipe
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