Glazed Tofu Recipe with Egg Whites and Bean Noodles

Glazed Tofu Recipe with Egg Whites and Bean Noodles

Glazed Tofu Ingredients

1/2 cup San-J Tamari

1/4 cup fresh ginger, diced

1/2 tsp hot chili sauce

1 pkg medium-firm or firm organic tofu

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olive oil, to sprinkle

Green Bean Vermicelli Ingredients

240g mung bean vermicelli noodles

vegetable broth, enough to cook noodles

1 tbsp coconut oil

1 white onion, cut into thumbnail size pieces

24 shiitake mushrooms, quartered

1/4 cup egg whites

Read more about the health benefits of mushrooms

Directions

Cut tofu into rectangular patties. Heat pan on medium and add tofu (do not add oil). Brown tofu and flip after a few minutes. Sprinkle olive oil over each patty and brown each side again. Mix tamari, ginger and chili sauce and spoon over each side of tofu. Cook 2 minutes each side.

Cook noodles in vegetable broth according to package directions and strain. Cut noodles several times while in strainer. In the same pot used to cook the noodles, heat coconut oil and add onion and mushrooms. Stir often. Once onions are soft and mushrooms are brown, add noodles and mix well.

Shut off heat and add egg whites. Allow to soak for a minute then mix well. Serve tofu over noodles and enjoy!

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Marc taught himself to cook to have a yummy dinner made for his mother when she returned from a long work day. Limited to what was already in the kitchen, he learned to transform a few (and some unfamiliar!) ingredients into creative masterpieces. He was fortunate to travel around the world with his parents and to live in a household with gourmet chefs, including his mother, grandmother, and aunt. The family rule was that you didn't have to eat it, but you absolutely had to try everything. More recently, Marc’s cooking has been shaped by his wife's need to eat healthy, so he swaps fat for flavorful herbs and spices. Another cooking objective is speed – most of his recipes can be prepared within an hour or less.