You don’t need a spiralizer to make these veggie noodles. This recipe is for cheaters.
The secret to my no-spiralizer veggie noodles is premade broccoli slaw. You can find broccoli slaw next to the bagged coleslaw in the produce section. It’s cheap, it’s prepped, and it’s easy to use.
I’m having sort of a broccoli slaw renaissance over here. Broccoli is my favorite vegetable, and Darrol Henry does not care for it. I don’t know if it’s the taste or the texture, but he rejects broccoli no matter how I prepare it. It was sort of heartbreaking.
But this kid will eat broccoli slaw like nobody’s business!
I discovered his affinity for broccoli slaw at Trader Joe’s. They were giving out samples of broccoli slaw tossed in goddess dressing. Darrol devoured it and asked for more.
The thing with toddlers is that enthusiasm for a food from the sample table doesn’t always translate to enthusiasm for that exact same food at the dinner table. But in this case, it worked! He ate broccoli slaw salad for supper and in his lunch. I was over the moon!
Of course, that means that I’m brainstorming more ways to serve him broccoli slaw. These veggie noodles were my next experiment in broccoli slaw on his plate. His official review was, “It tastes yummy, mommy!”
There are actually a few ways that you can make broccoli slaw noodles, but the blanching method below is my favorite. It softens them up a bit, and you get to give them a chance to drain. In the recipe below, you make the veggie noodles early on to allow them maximum draining time.
I’ve tried cooking broccoli slaw as veggie noodles in the pan with everything else, but that tends to leave too much soupy sauce at the bottom of the bowl for my tastes. You can also just throw the slaw into your bowl completely uncooked, if you want to skip a step. I think that the blanching softens them up nicely, but see which way you prefer! We all have different tastes.
Tofu with Veggie Noodles in Ginger-Miso Almond Sauce
Yield: 4 servings
- 1 block tofu, cut into 1″ cubes
- 1 batch Ginger-Miso Almond Sauce
- 4 cup broccoli slaw
- 1 tablepoon toasted sesame oil
- 1 cup broccoli florets
- 1/2 cup chopped green onions
- Toss the tofu together with the Almond Sauce, and let it marinate for at least 30 minutes.
- Meanwhile, heat a small saucepan of water to a rolling boil. Add the broccoli slaw and let it blanch for 1 minute. Transfer to a colander and immediately rinse with cold tap water. Set the veggie noodles aside to drain.
- Heat the oil in a large frying pan on medium-high heat. Add the broccoli and cook, stirring, until the broccoli has just turned bright green. Add the tofu and cook, just to heat through. The whole thing should take around 8-9 minutes max.
- When you’re ready to serve, divide the broccoli slaw “noodles” between your bowls. Top with the tofu-broccoli mixture, then top each bowl with a handful of green onions.