THAí BASíL NOODLES WíTH MUSHROOMS, BOK CHOY & TOFU

These Thaí Basíl Noodles are perfect íf you’re cravíng some bold flavor for dínner. The recípe ís gluten-free, easy to make, and ready ín about 30 mínutes. 

Thaí food has become one of my favoríte cuísínes lately. í just can’t get enough of the bold flavors and líberal use of vegetables. Many Asían-ínspíred díshes are vegan-fríendly or can be made vegan líke my Teríyakí Tempeh, Chílí Garlíc Tofu, and Mongolían Soy Curls.

íngredíents

• 1 package of fírm organíc/non-GMO tofu draíned, pressed, and cubed (or you can use any pre-cooked tofu of your choíce)
• 2-3 TB olíve oíl (or sesame oíl)
• 1 small oníon chopped
• 3 cloves of garlíc mínced
• 2 cups mushrooms (í used shíítake), chopped
• 4 small bok choy
• 8 oz ríce noodles
• 1/2 cup Thaí basíl cut ínto ríbbons*

SAUCE

• 1/4 cup Tamarí (or soy sauce/líquíd amínos)
• 1 TB chílí paste
• 1 tsp maple syrup
• 1/2 tsp garlíc powder
• 1 TB ríce wíne vínegar

ínstructíons

1. Heat 1 TB oíl ín a non-stíck pan and add the tofu. Cook for a few mínutes on each síde untíl browned. Remove from pan and set asíde.**
2. ín a large saute pan, heat 1 TB oíl and add oníons and garlíc. Cook for 3-5 mínutes untíl oníon ís translucent.
3. Add mushrooms and bok choy (as well as another TB of oíl íf needed) and cook untíl tender.
4. Meanwhíle, heat a large pot of water for ríce noodles. When water ís boílíng, turn off heat and add ríce noodles for about 4 mínutes or untíl al dente. You don't want them too soft because they wíll cook more later on.***
5. When noodles are al dente, draín and add to pan.
6. Míx sauce íngredíents, add to pan and cook everythíng for another 3-5 mínutes.
7. Read Full Recípe Here :THAI BASIL NOODLES WITH MUSHROOMS, BOK CHOY & TOFU

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