Asian Tofu Noodle Bowl
Team: The Tofoodlers
Host School: mount abraham
Age Group: Middle School
Ingredients
5 inches Ginger; Loosely chopped
2 cups Dried Shiitake Mushrooms
½ cup smoked tempe
1 sheet Kombu seaweed
1 cup Green part leeks
3 Scallions
1 clove garlic
4 Tbsp Mirin
¾ cup Tamari
10 cups water
2-3 Chipotle Peppers
Julienne red radishes
Cookie cut Leafy Green
Julienne Carrot
Slice Dried shiitake, sliced: from broth making
Garnish Cilantro
1 ½ tsp Mirin
Spaetzle
4 cups all-purpose flour
2 tsp salt
8 Eggs
¾ Milk
1 block Extra firm tofu; water pressed and dried
3 Tbsp corn starch
½ cup Oil for frying
I Tbsp Dark miso
2 tsp Sesame oil
2 Tbsp mirin
Preparation Instructions
Place all the ingredients*except chipotle peppers* in a soup pot and bring to a boil. Simmer on low to medium heat for 30 minutes. Take off the heat and add peppers steep for 2 minutes and strain saving broth. Reserve the mushrooms for the noodle bowl.
Boil water. In a separate bowl, mix flour, eggs, milk, and salt. Stir the batter until it is all combined and starts to bubble. Then add in cilantro. Let the batter sit for 7 minutes. Lightly spray ricer with oil. Slowly push the dough through the ricer into boiling water. When the spaetzle floats, use a strainer to remove from boiling water.
Cut tofu in ¾ inch squares. Remove moisture from tofu. Coat in cornstarch. Heat pan on stove. Heat oil on a nonstick skillet. Add tofu to the pan and create a single layer. After about 2 minutes check on the downside of the tofu, once golden flip tofu, repeat till all sides golden. Take off heat and layout on a single layer on a paper towel to cool.
Toss warm tofu in sauce.