- 4 oz pad Thai noodles or wakame rice noodles
- 2 teaspoons Asian chili bean sauce
- 2 teaspoons soy sauce
- 1 teaspoon tamarind paste
- ½ teaspoon lemon juice
- 2-3 cloves garlic thinly sliced
- 8 oz mixed mushrooms such as shittake, portabella, button
- 1 tablespoon canola oil
- 1 ½ cups napa cabbage
- 1 large julienned carrot
- 1 large green chili julienned
- 7 oz water packed tofu
- salt to taste
- 1 small green onion cut into 1 inch pieces
- Cook noodles according to package directions and drain. Run cold water over noodles to remove any starch which make the noodles clump
- Drain tofu on paper towel for about 15 minutes
- In a small bowl mix together soy sauce, bean sauce, tamarind, and lemon juice. Set aside.
- Slice mushroom diagonally into thin slices
- Preheat oven to 350 F. Coat a cookie sheet with cooking spray. Spread mushrooms on the cookie sheet and spray with oil. Bake for about 20 minutes or mushrooms are well done and all water released by mushroom has been absorbed.
- Cut tofu into small cubes. In the same cookie sheet spread tofu and spray with oil and bake for about 15 minutes. Let cool.
- Once tofu is cool, with your hands crumble them that resembles scrambled eggs. Alternatively you can also pulse the tofu in food processor.
- Add oil to a wok or large skillet, once hot add garlic, carrots, green chili, and cabbage and saute in high heat for about 4-5 minutes. The vegetables should be cooked but crisp
- Lower flame and add baked mushroom, tofu and green onion and saute for another minute.
- Add sauce and mix well. Now add noodles and gently toss until noodles are coated completely coated with sauce and well mixed.
- Serve warm.
- Yields: 2 main dishes.