Wednesday, November 7, 2012

Veg of the Week

 

...Tofu!

I was craving tofu,noodles, and sesame oil the other night. I ended up with something yummy andvegan. I made a pasta dish, including gluten free noodles, tofu browned in afrying pan, a few oils and seasonings, and fresh veggies. If you are cravingAsian- inspired comfort food that is still somewhat healthy...here's what youdo!

You will need onepackage of firm or extra firm tofu. Use half of the package and press it to getthe extra moisture out. Don't know how to do that? Just wrap the tofu inseveral paper towels to soak up the moisture, set it on a plate, and stack abunch of heavy books on top of the tofu for a few minutes to press all thatmoisture out. It will cook much nicer and have a good texture to it.

While you are doingthat, start your pot of water for noodles.

I used a cast ironpan, because... they are awesome! This is a fairly new discovery for me, soI've been cooking everything on cast iron. Put a small amount of olive oil (Iused the spray bottle version) on the pan, and also cover the pan with about1/2 -1 tsp sesame oil. Set you heat to medium and throw in some chopped freshveggies of your choice. I had a red jalapeno, an orange banana pepper, and ared bell pepper on hand, so that's what I used. Mushrooms are a great option toadd in.

Once your tofu hassat under the heavy books for a few, unwrap the tofu from the paper towel. Cutit into bite size strips and add to the pan with your veggies. It will brownnicely with the oil in the pan. I sometimes have to add a little extra oil soit doesn't stick to the pan.

When your waterstarts to boil, throw in about 3/4cup of gluten free noodles and followdirections for boiling on your noodles' container.

 
 
browning...
 
 
While everything is cooking, prepare the bowl you will eat this in. Add some splashes of soy sauce, sesame oil, a tsp of vegan butter, sriracha hot sauce, garlic, crushed red pepper, nutritional yeast, and anything else you may like, to taste. You can see a rough estimate of how much I added, here. Not too much really...just enough to barely cover the bottom of the bowl.
 
 
Then, prepare your strainer by putting a small handful of spinach in it. When your noodles are ready, pour them in the strainer with the spinach in it, to wilt to spinach.
 

 
When your tofu is browned, your noodles are al dente, and your bowl is prepped, throw everything in the bowl and stir.
 
This literally takes less than a half hour!!

 
And because this is a dog blog...here's what Shadow decided to "munch" on..
 
STUFFIES!!

 
 
Vegan comfort food and stuffie fun, ~Anna (&The Pooches)

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