I created this post for Mushrooms Canada’s Go PINK campaign. You can find the recipe for my vegetarian version of spicy noodles there. I just wanted to take a moment and talk a little bit about why I wrote the post and how to make the vegetarian version.
The Cause
Currently one of my best friends in the world has just finished round four of chemotherapy for breast cancer. She is halfway through her treatment and far away from me right now. I thought it was the least I could do to support her through her battle and bring light to this situation. I dedicate this recipe and post to her!
I have also been buying Highline Mushrooms. For every mushroom sold in a PINK tray with a PINK ribbon on the label, Canadian mushroom growers will contribute funds to the Breast Cancer Society of Canada (BCSC) for breast cancer research.
The Food
To create a vegetarian version of the noodles with tofu, I wanted to add some additional flavour to make it as tasty as the other versions I have made.
I tossed the firm tofu in some soy sauce and a little Sriracha hot sauce. I also added freshly ground black pepper.
Cornstarch has always been a great way to add a yummy brown crust to meat so I thought why not do the same with tofu?
I cooked the tofu in hot olive oil and it worked like a charm. Nicely brown and crunchy on the outside and soft and tasty on the inside. Best tofu I have ever had.
Do not forget those shiitake mushrooms! They are the big cancer deterrent ingredient in the recipe. I buy them every week to make sure we have cancer-fighting food all the time.
Wednesday night I will be attending the Food Bloggers of Canada #FBCPink Twitter Party! You can find me here at 9 pm Eastern, 10 pm Atlantic. I hope you join us!
Great cause! And I like the idea of crusty, crunchy tofu!
Great