Balsamic Broccoli Noodles
The sauce that brings the noodles and veggies together in this dish, is a unique combination. Soy sauce and balsamic vinegar is unexpected, but it works surprisingly well. The noodles and tofu will partly soak up the sauce.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Ingredients
4 servings
250 g
1
1/2
375 g
250 g
100 g
Noodles (whole wheat)
Broccoli
Cauliflower
Tofu
Mushrooms
Peanuts
2 TBL sp
2 TBL sp
2 TBL sp
1 tea sp
4 cloves
Soy sauce
Balsamic vinegar
Water
Sambal
Garlic
Tip
For less than 4 portions or to simplify this recipe, choose broccoli OR cauliflower.
Prep
15 min
- Mince garlic
- Cut broccoli into small florets
- Cut cauliflower into small florets
- Cut mushrooms into slices
- Cut tofu into 1 cm cubes, place them on paper towel and put paper towel on top, press with your hands to squeeze out the water
- Mix soy sauce, balsamic vinegar, water and sambal
Cook
25 min
Cook cauliflower
~5 min
Add broccoli
~3 min more
drain afterwards and save cooking liquid to cook noodles
In the meantime, sauté tofu
medium/high heat, turn sides regularly ~7 min
put aside
Heat up new oil in the same pan and sauté mushrooms
medium/high heat ~3 min
Add garlic
~2 min
Add soy sauce mix
stir ~1 min
Add tofu, broccoli and cauliflower
stir, turn off heat and add a lid to keep warm ~1 min
Cook noodles
~4 min
Serve noodles with vegetables, sauce and peanuts
