Mushroom and Tofu Saute with Rice Noodles

I made this for my family on Thanksgiving weekend. The asian flavors were a welcome break from the usual Thanksgiving fare that everyone had the day before. I loved it and everyone else seemed to enjoy it, too. This would make an excellent weeknight meal. I used very skinny rice noodles because that was all I could find. I think it would be better with wider rice noodles, or maybe even soba or udon noodles. This was fairly simple to prepare and it only took about half an hour.

Let's get started

• Cook the rice noodles in boiling, salted water according to package directions. Drain, rinse with cold water to stop the cooking, and set aside.
• Cut one block of firm tofu into bite sized cubes. Simmer in boiling water for 2 minutes. Lift cubes out of the water and set them in a colander to drain.
• In a small bowl, combine 2 t. tamari or mushroom soy sauce, 3 T. naturally brewed soy sauce, and 2 T. brown sugar.
• Chop together 2 cloves garlic, 3 T. fresh tarragon, 1/2 t. salt, and freshly ground pepper. (I know 3 T. sounds like a lot of tarragon, but it blends beautifully into the dish. Don't be shy about using the full 3 T. of tarragon. This is almost a full bunch if you buy it at the supermarket.)
• Clean and trim 1 pound mushrooms, including some shiitakes, if possible. Cut into quarters or thick slices.
• Finely dice one large shallot (about 1/2 cup total)
• Heat a little peanut oil (or vegetable oil) in a skillet. Add the garlic mixture and stir fry for 20 seconds or so, then add the mushrooms and shallot. Saute over high heat until the juices have been released and then reabsorbed and the mushrooms have started to brown, (7 - 10 minutes).
• While that is cooking, finely slice 4 green onions and set aside.
• Add the tofu, followed by the soy mixture and the cooked noodles.
• Mix gently, taste for salt, transfer to a platter and serve garnished with green onions.

Things I'd do differently next time: Use wider rice noodles, or experiment with other types of noodles. This would also be good over rice.

Cost to prepare

3/4 pound mushrooms (white and cremini mix) - $3.75

1/4 pound shiitake mushrooms - $2.50

3 T. chopped tarragon - $1.50

3 T. chopped garlic (2-3 cloves) - $.30

1 carton firm tofu - $1.50

soy sauces - $1.00 (?)

1 large shallot - $.75

4 scallions - $.25

6 ounces dried rice noodles - $1.00

TOTAL - $12.55 for 4 people

Suggested wine - a spicy, dry Gewurztraminer