Emperor's Mixed Mushroom Vermicelli

Ingredients

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Brown sugar

  1 tsp packed or 5g

• Sesame oil

  Salad or cooking

  ⅓ tsp or 1g

• Chinese Five Spice Blend Grinder

  President's Choice

  ⅔ tsp or 4g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Tofu

  Silken, firm, Mori-nu, soy

  4 oz or 113g

• Pasta Vermicelli

  Stop & Shop

  4 oz or 114g

• Scallions

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

  3 large or 75g

• Red peppers

  Hot chili, raw

  ¼ pepper or 11g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

Directions

1. For the dressing: Combine the soy sauce, oil, brown sugar, and the sesame oil in a small bowl and whisk well until the brown sugar dissolves. Set aside.
2. For the marinade: In a separate small bowl combine the Chinese 5 spice, half of the sesame seeds, and a dash of oil, and then add the tofu. Toss well to marinate and leave aside.
3. For the noodles: Bring a pot of water to boil and then cook the vermicelli noodles according to the instructions on the packet. Strain in a sieve and then refresh the noodles with some cold running water. Place them into a salad bowl and dress lightly with some oil, so that they don't end up sticking together. Toss through the remaining sesame seeds.
4. For the tofu: Heat some oil in a pan over high heat. Add the spring onions, chilsi, and the mushrooms. Sauté over high heat for 2 minutes and then remove from the pan. Add the Chinese 5 spice marinated tofu and cook for 4-5 minutes or until the tofu is heated through.
5. To serve: Add the tofu to the noodles, and toss to combine. Divide between plates and serve with a few good splashes of the dressing.