This is one of those recipes that comes together in a jiffy and is perfect for a quick and wholesome lunch or fast supper. Hoisin Tofu Skin & Mushrooms Noodle Bowl is super easy to make & can even be part-assembled then made with just some boiling water for an easy work-day lunch (more on that later!)
First of all, I want to introduce you to tofu skin. It’s also called dried bean curd skin or yuba. You can make it yourself by boiling soy milk – or do as I do and buy it in great big packets at the Asian supermarket. It’s a great cupboard staple & is super simple to use. It comes in flaky sheets that you just re-hydrate in hot water. It takes on flavour really well, so sauteeing it in some garlicky hoisin sauce adds an easy extra dimension to this dish.
If you don’t fancy using the tofu skin, could also use regular tofu in this dish, or just leave it out all together. This recipe is really more of an idea of how to assemble a quick and easy lunch than a true recipe.
Which brings me to how to make ahead & assemble with just hot water:.. Simply sautee your tofu skin, mushrooms and greens in a little oil, then add the hoisin sauce. When you want to eat, just add the rice noodles to boiling water & let it sit for 4-5 minutes until the rice noodles are soft. Drain & stir in your pre-prepared hoisin tofu, mushrooms & greens. Add some extra sauce if you want extra flavour! The sauce we’ve used in this recipe is from The Garlic Farm (included in our March Box!) & it has a lovely garlicky hit to it.
Use this recipe as a kind of template & try it with other ingredients too!. Some frozen peas,finely chopped carrots or red peppers would be nice, as would extra herbs to garnish or maybe some toasted sesame seeds. Get creative and make sure to let us know!
A super easy and tasty lunch or quick dinner dish made with yummy Mushrooms & Hoisin Sauce. Make ahead for a quick packed lunch!
- 2 'cakes' of rice vermicelli noodles Rice Vermicelli noodles generally are packed in single serves in larger packs.
- 4-5 finely chopped spring onions
- 200 g sliced mushrooms I used a mix of Shitake & Chestnut, but ordinary button mushrooms are also fine
- 1 large handful greens, roughly chopped Kale, spinach, cabbage, . whatever you have that is fresh!
- 3-4 Tbsp Hoisin Sauce Or more if you like it saucy!
- 1 tsp nuetral oil like sunflower oil
- 50 g Bean Curd (tofu) skin soaked in warm water
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Soak the dry Bean Curd skin in warm water, then drain.
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Sautee the mushrooms and spring onions in the oil until softened. Then add the bean curd & the hoisin sauce & mix well.
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Add the greens & cook through (the time will depend on what kind of greens. A minute or so for spinach, maybe a little longer for kale or broccoli!
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If you're going to eat this now, then do this step immediately. If you're taking this for lunch or to eat later, then do this then.
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Boil some water & soak the rice noodles fin freshly boiled water for approx 5 minutes (until soft) . Then drain.
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Add the sauteed mushroom & bean curd mix, mix & eat! (maybe add some extra sauce if you're feeling saucy!!)
What’s in our Deluxe March Box?!