Tofu Noodles
These tofu noodles are more along the lines of Italian linguine than Japanese-style tofu noodles, but they are exceptionally delicious. Gluten-free and fabulous. Serve with any pasta sauce, pesto, or even just some olive oil, lemon juice, parsley, sea salt and cracked pepper.
Tofu Noodles
Ingredients
* 1/2 cup extra-firm tofu, drained
* 1/2 cup rice flour
* 1/4 cup soy flour
* 1/2 teaspoon sea salt, plus some for water
* 1 tablespoon olive oil, plus some for water
* Water
* Optional mix-ins: 1-3 tablespoons of anything you would put in homemade pasta~ herbs, seasonings, poppy seed, etc
Method
In a small bowl, crumble tofu. Add rice and soy flours and mix-ins and mix with a fork. Add olive oil and salt; mix. Add water, 1 tablespoon at a time, until mixture forms a dough.
Turn out dough onto a lightly floured counter top or cutting board. Knead briefly, form into a ball and flatten into a disk. Wrap dough in wax paper and refrigerate for at least 30 minutes, up to overnight.
Before cooking the noodles, have a pot of boiling water ready (add some olive oil and salt to keep noodles from sticking).
Remove dough from fridge; place on floured surface. With a rolling pin, roll out to 1/4 inch thick; cut into strips with a knife or pizza cutter. Carefully life noodles with a metal spatula/knife and place in boiling water. Cook for 3-4 minutes (DON’T OVERCOOK!!!)
When tender, drain noodles, sprinkle with olive oil and sea salt, and top with your favorite pasta sauce!
4 servings
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