Coda Bakery Tofu Noodle Bowl Recipes

Steps:

• For the tofu croutons: Preheat the oven to 400 degrees F (200 degrees C).
• Place the tofu in a bowl and add the miso, sesame oil and turmeric. Gently mix to coat.
• Spread evenly onto a baking sheet and bake until they are firm and starting to crisp on the edges, about 20 minutes. Set aside.
• For the soup: Heat the sesame oil in a large high-sided sauté pan or wok and sauté the ginger, tamari, mushrooms and garlic until the flavors infuse and heat together, about 4 minutes (do not let them burn).
• Add the cilantro and bok choy and sauté until just wilted, 1 to 2 minutes.
• For the broth: Add the water and miso to a heatproof pitcher or liquid measuring cup and stir until dissolved.
• Add the noodles to the pan with the sautéed vegetables, then pour over the broth and gently mix it all together. Turn off the heat. Divide the soup between 4 bowls.
• For the topping: Top each bowl with a quarter of the baked tofu pieces. Then sprinkle over the cilantro, scallions, chiles if using, a drizzle of hot sauce and a squeeze of lime.
• Eat while it is nice and hot.

Steps:

• 1. Peel and devein shrimp. Rinse and pat dry with paper towels.
• 2. Cook pasta according to package directions for al dente, adding vegetables during last 1 minute of cooking.
• 3. Drain pasta mixture. Return to pan; cover and keep warm.
• 4. Heat oil over medium heat in large skillet. Add shrimp.
• 5. Cook, stirring, for 3 to 4 minutes, or until shrimp turn pink.
• 6. Stir in teriyaki sauce, vinegar and crushed red pepper. Heat through.
• 7. Pour shrimp mixture over pasta mixture; toss to combine. Serve immediately.

Steps:

• Heat a grill pan over medium-high heat.
• Brush the hoisin sauce on both sides of each pork chop, and sprinkle both sides lightly with salt and pepper. Rest at room temperature for 15 minutes.
• Bring 12 cups water to a boil in a large saucepan. Remove from the heat and add the dried rice noodles to submerge. When the noodles are tender but still have some bite, about 3 minutes, drain through a fine mesh sieve. Reserve the noodles for a later use.
• Toss the eggplant and string beans in the oil with some salt and pepper, and then transfer to the grill. Cook the eggplant until tender but they still hold their shape, 2 to 3 minutes per side. Grill the string beans, turning occasionally, until charred and crisp-tender, about 4 minutes. Transfer the eggplant and string beans to a cutting board and cut into bite-size pieces.
• Reduce the heat to medium. Grill the pork chops until just cooked through, 2 minutes per side. Remove the pork chops to a plate and rest for 5 minutes, then thinly slice across the grain.
• In a small bowl, mix together the fish sauce, sugar, vinegar, chili-garlic sauce and 1/2 cup water.
• Divide the noodles, pork slices, eggplant, string beans, cilantro, tomatoes, peanuts and fish sauce mixture among four large serving bowls. Serve with more chili-garlic sauce on the side.

Steps:

• Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl.
• In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about ¼ cup of the marinade in the refrigerator for later use.
• Marinate the pork chops for 20 to 30 minutes.
• Meanwhile, cook the pasta according to the package directions. Whisk together lime juice, garlic, peanut butter, hot water and soy sauce for the peanut sauce. Drain the pasta once cooked, and toss the pasta with the peanut noodle sauce in a large bowl. Add more soy sauce if desired.
• Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145°F. (medium rare) and 160°F. (medium) on a meat thermometer.
• Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
• Pour the reserved marinade over the sliced pork before serving and serve over the peanut noodles.