Emperor's Mixed Mushroom Vermicelli

Ingredients

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Brown sugar

  1 tsp packed or 5g

• Sesame oil

  Salad or cooking

  ⅓ tsp or 1g

• Chinese Five Spice

  Morton & Bassett

  ⅔ tsp. or 2g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  4 oz or 113g

• Rice noodles

  Dry

  2 oz or 57g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 large or 50g

• Red peppers

  Hot chili, raw

  ¼ pepper or 11g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

Directions

1. Combine the soy sauce, one-third of the olive oil, brown sugar, and sesame oil in a small bowl. Whisk until the brown sugar dissolves, then set aside.
2. In another bowl, mix the Chinese five spice, half of the sesame seeds, and a dash of oil. Add the tofu, toss to coat, and set aside to marinate.
3. Boil a pot of water and cook the vermicelli noodles according to package instructions. Drain, rinse with cold water, and toss with a little oil to prevent sticking. Mix in the remaining sesame seeds.
4. Heat remaining oil in a pan over high heat. Sauté the scallions, red pepper, and mushrooms for 2 minutes, then remove. Add the marinated tofu and cook for 4-5 minutes until heated through.
5. Combine the tofu and noodles, then toss with the sauce. Serve immediately.