Last night was our first kid free night. If you have been following along, you know our kids are off at a sleep away camp for the next two weeks.
Mr. Fearless Dining and I had such a fun time making this Buckwheat Vermicelli Stir Fry with Tofu.
My husband and I decided to make dinner together, something we never seem to have time for during our hectic week. We decided to adapt a recipe from our very favorite cookbook, The Gluten Free Asian Kitchen by Laura Russell.
If you have not seen this book, or tried any of the recipes in this book, you need to check it out ASAP! This is the best gluten free meal cookbook I have ever seen. If you love Asian foods, this is definitely the cookbook for you. (This is not a sponsored post, my opinion of this cookbook is my own.)
We changed this recipe a LOT, the end result is so different, and so incredibly flavorful. (If you are following along in the cookbook, we adapted page 95, Soba Noodles with Stir-Fried Shiitake Mushrooms.)
So many Asian sauces are becoming more available in gluten free options. The vermicelli noodles are gluten free, making this the perfect dinner.
Here is a picture of the ingredients we used. Double check your red curry paste and hoisin to ensure they are gluten free. (We use Wok Mei hoisin, which is gluten free.) We used buckwheat vermicelli noodles, which we found at our local Asian market, Lion Supermarket.
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Buckwheat vermicilli Stirfry with Tofu
- 1 package buckwheat vermicilli noodles. (If you can't find buckwheat try this Rice Vermicelli
- 1 container sprouted tofu
- 6 ounces oyster mushrooms fresh if possible
- 1 large head of broccoli chopped
- 1/4 cup cilantro chopped
- 1/2 large onion thinly sliced
- 1 tablespoon sesame oil
- 1 teaspoon red curry paste
- 1 teaspoon gluten free hoisin sauce gluten free
- 1/4 cup tamari
- 2 tablespoons sake
- light oil for frying tofu
Remove tofu from container and wrap in paper towels to dry it out a bit.
Heat light oil (not olive oil) in a pan. Pan should have 1/8" of oil coating the bottom.
Cut tofu into bite sized pieces.
When a tiny drop of water sizzles when it is dropped into a pan, add tofu cubes.
Fry tofu until it is golden on all sides.
Take out of pan and set onto a plate covered in paper towels to absorb extra oil.
In a small bowl, mix tamari, sesame oil, red curry paste, hoisin, tamari, and sake. Whisk to blend.
Cut vegetables into small pieces.
In a separate Cast Iron Skillet heat light oil.
Add vegetables and stir fry until almost tender.
When water is boiling, cook vermicilli per directions on the package.
When soft, dump into a strainer to drain.
In the cast iron skillet with vegetables, add tofu and sauce
Stir until the sauce is blended together with all ingredients.
Cook until vegetables are cooked.
Add vermicilli and stir in.
Tofu should become golden and crispy on the edges.
Stir frying the vegetables in my cast iron skillet.
Mix together vermicelli noodles with the stir fried veggies and tofu in sauce. Then serve while warm.
If you love gluten free Asian foods, try this recipe for Deconstructed Spring Rolls.
More Yummy Gluten Free Dinner Ideas