March 10, 2010
I (Jenna)** adapted this recipe from Budget Bytes, and I'm pretty happy with the results. This recipe for noodles or a side dish is now a full meal complete with protein (tofu) and my favorite food (mushrooms). I also had to substitute hoisin for oyster sauce because oysters aren't kosher, but both sauces are sweet and Asian-y tasting. I was super hungry and found this recipe as I was compiling my shopping list on the way out of the office. I buy mushrooms more or less every time I go shopping (ya know, the whole favorite food thing) and had bought tofu last week and wasn't sure what I was going to do with it, so I threw them both in. It was pretty good, I would maybe add more sauce to compensate for the added tofu and I would have liked a little more flavor regardless. Also, we're super proud of us for eating tofu and not complaining a.bout it, you should be too
1/2 lb angel hair pasta
4 T butter
4 cloves minced garlic*
4 scallions, chopped
6 cremini mushrooms, halved and thinly sliced
1/2 package extra firm tofu, pressed and cut into 1/2 inch cubes
2 t soy sauce
2 T brown sugar
1 t sesame oil
1 1/2 T hoisin sauce
toasted sesame seeds
Cook pasta according to package directions.
Saute garlic, scallions, and mushrooms in butter until soft, add tofu and continue to cook over very low heat.
In a separate bowl, stir together soy sauce, sesame oil, hoisin sauce, and brown sugar.
Add pasta to sauteed mixture and then mix in sauce.
Top each serving with sesame seeds.
*I used a variety of minced garlic sources because I was in the mood to switch it up and diversify my garlic flavor. I used one large clove of fresh garlic, one frozen cube of minced garlic, and 2 cloves equivalent of jarred minced garlic. I don't know if it made a difference, but I'm gonna keep thinking it did.
**I'm specifying who wrote the post early on, because Becca has thankfully rejoined the blogging world, but it has created some confusion among our followers