This was my first time playing with tofu shreds/noodles (Thank you for them, JeAnne!!), and they are wonderful! These are definitely going to be used pretty frequently now.
Because they are tofu, they absorb flavor extremely well, even better than normal since the pieces are so thin.
This is a quick and easy recipe for them.
1 package tofu shreds (or you can use shirataki)
Toasted sesame oil (or pure)
1 carrot, chopped
1 cup cauliflower, chopped
1/2 cup chopped eggplant (I used 1 whole Indian eggplant)
1-2 leaves cabbage, rolled up and sliced into thin ribbons
1-2 tbsp Braggs Liquid Aminos (or more to taste)
Several dashes kelp granules
Freshly ground black pepper to taste
A couple dashes hot pepper sesame oil
If noodles require prep, prep them and have them ready for use.
Preheat a skillet or wok over medium heat.
Lightly coat with toasted sesame oil.
Sautee cauliflower, carrots, eggplant, and cabbage for several minutes.
Add tofu and mix until veggies are well dispersed in the noodles.
Add 1 tbsp Braggs, kelp, and pepper. Mix.
I added a bit of hot pepper sesame oil to give it a little heat. Mix well and taste. Add 1 more tablespoon Braggs if needed. Cook until cauliflower, carrots, and cabbage are cooked through.
Ridiculously easy and so full of flavor. I’m very much looking forward to playing with these noodles more!