firm tofu, pressed of excess liquid and cut into 2-inch cubes
Chinese broccoli or broccolini
garlic cloves, chopped
mushrooms, such as beech
fresh or dried udon noodles
Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large skillet over medium-high. Add tofu and brown on all sides, 5 to 8 minutes. Transfer tofu to a paper towel-lined plate as they become browned. Reserve skillet and oil.
Add broccoli to pot of boiling water and cook until bright green and crisp-tender, 30 seconds to 1 minute. Use a slotted spoon to transfer Chinese broccoli to a bowl to set aside; reserve boiling water.
Place reserved skillet over medium-high heat. Add garlic and peppercorns and cook 1 minute or until they begin to toast. Add mushrooms and cook, stirring occasionally, until they begin to brown, 2 minutes. Add blanched broccoli and cook, stirring, until beginning to brown, 5 minutes. While broccoli cooks, drop noodles into reserved boiling water and cook according to package directions (about 2 to 3 minutes for fresh). Drain noodles and add to skillet with vegetables; stir in chili-garlic sauce before serving.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.