Tofu Noodles with Mushrooms and Eggplant

This tofu noodles recipe is one my sister Jo created (although since she only gave me general verbal instructions I’ve kinda been winging it, too). She is the queen of finding time-saving hacks for making her low-carb lifestyle easy to navigate. And as with all my low-starch recipes, my husband likes this Asian-inspired dish, too–so I’m betting those of you watching a prediabetes or diabetes diagnosis would have willing-to-try family members. The key is finding the tofu as slices, which we’ve only been able to get in a local Korean grocery store. It would be just as tasty with cubed tofu. Oh, and if you’re like Jo then feel free to use store-bought ginger-garlic paste; I prefer leaving out the preservatives, so I make my own.

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Serves 6

Tofu Noodles Ingredients

2 packages hearty mushrooms, such as maitake or cremini, sliced

1 very large eggplant (or equivalent), cubed

1 Tbsp fresh ginger, minced

1 Tbsp fresh garlic, minced

Optional: Dash of sesame oil and sprinkle of xanthan gum powder (if you have it)

1 large package (17.5 oz) soy tofu slices

2 Tbsp liquid aminos or reduced-sodium soy sauce

1+ Tbsp unsweetened rice vinegar

1 bunch scallions, sliced thinly

Optional: 1/3 cup salted cashews, chopped, for garnish

Optional: 2 Tbsp sesame seeds, toasted, for garnish

Tofu Noodles Directions

1. Heat a small amount of olive or sesame oil in a very large skillet on medium-high. Saute the mushrooms and eggplant until softened, approximately 10-15 minutes.
2. In the meantime puree together the ginger, garlic, sesame oil, and xanthan gum in a blender or Cuisinart. You may also use just a bit of water in place of the oil and xanthan gum. (To make a larger batch to have on hand: Blend equal parts fresh ginger (1 large hunk) and garlic (~ 15-20 cloves) with 1/2 Tbsp sesame oil and 1/4 tsp xanthan gum powder.)
3. Break up the tofu slices and add to the skillet, along with the ginger-garlic paste, soy sauce, and rice vinegar. Saute 5 minutes, combining well. Add the scallions and saute 5 minutes more.
4. Serve with the cashews and sesame seeds for topping.