Glass Noodles al Forno with Tofu

Ingredients （yields : 8 servings)

• 500 g firm tofu

• 1/2 cup soy sauce

• 1/4 cup brown sugar

• 1 onion

• 3 ribs celery stems

• 3 carrots

• 60 g + 30 g butter

• 1/2 tsp salt + more to tast

• 1/4 tsp garlic powder

• 1/4 tsp paprika

• 1/4 tsp dried oregano

• 1/4 tsp dried basil

• 1/4 tsp dried thyme

• 60g all-purpose flour

• 800 ml broth

• 3 tbsp hoisin sauce

• A pot of water

• 500 g dry glass noodles

• 1 cup breadcrumbs

Realisation

1. Dice the tofu;

2. Mix the soy sauce and brown sugar until well combined, then marinate the tofu in the mixture for one hour;

3. Peel and dice the onion;

4. Clean and dice the celery ribs;

5. Peel and dice the carrots;

6. Melt 60 g of butter in a Dutch oven, add the onion and celery, and cook for 5 minutes;

7. Add the flour and cook for 2 minutes;

8. Add the carrots, 1/2 teaspoon of salt, garlic powder, paprika, dried oregano, dried basil, and dried thyme, then stir until combined;

9. Add the broth and hoisin sauce, then bring to a boil;

10. Reduce the heat and let it simmer for 10 minutes;

11. Taste and adjust the salt as needed, this will be the gravy;

12. Bring the pot of water to a boil, add the glass noodles, and cook for 3 minutes until softened (or follow the instructions on the glass noodles package);

13. Drain the glass noodles, rinse them with cold water, then drain again and place them into a 2L casserole dish;

14. Drain the tofu from the marinade and transfer it to the casserole dish;

15. Ladle the gravy over the noodles and tofu;

16. Melt 30 g butter in a saucepan;

17. Pour the melted butter over the breadcrumbs and mix to combine;

18. Sprinkle the breadcrumb mixture evenly over the casserole;

19. Bake in the oven at 180ºC for about 45 minutes or until the top is golden brown and casserole is bubbling;

20. Serve and enjoy!