Asian Style Mushroom Stew with Tofu and Rice Noodles
by Editorial Staff
Vegetable ragout with mushrooms, fried tofu, and glass rice noodles are a great Asian-style dish. Low-calorie dish.
Ingredients
- Rice noodles – 120 g
- Tofu – 120 g
- Mushrooms – 80 g
- Carrots – 75 g
- Bulgarian pepper – 120 g
- Fresh cucumber – 90 g
- Garlic – 30 g
- Ginger, root – 10 g
- Soy sauce – 20 g
- Rice vinegar – 20 g
- Olive oil – 15 g
Directions
- Wash the cucumber, cut it into strips.
- Peel the carrots, wash, cut into strips.
- Wash the pepper, remove the seeds, and also cut into strips.
- Pour boiling water over “glass” rice noodles or cook according to the instructions on the package.
- Cut the tofu into slices, fry until golden brown.
- Pour some oil into a very hot pan and quickly, for 2 minutes, fry the carrots and peppers. Add mushrooms and fry for another minute.
- Finely chop the ginger and garlic. Add ginger and garlic to the pan, fry for 1 minute.
- Add cucumbers, fry for another minute.
- Add soy sauce (optional teriyaki sauce), rice vinegar, and fry a little more together.
- Place the rice noodles on a serving plate. Top – stewed vegetables. Don’t forget about tofu. Decorate ragout with mushrooms and noodles with sesame seeds.
- The Asian-style mushroom stew is ready.
Enjoy your meal!
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