Thai-Style Noodles with Tofu
Posted in Nourishment for the Body » Eat It on Wednesday, November 11, 2009

Thai-Style Noodles With Tofu or Tempeh

The Chopra Center Cookbook

By Deepak Chopra

Serves 4

(I made this recipe for Jin, my acupuncturist, the first time she came over for dinner.  She has a very strict diet.  It was so good I made another batch two days later!)

 

INGREDIENTS

1 recipe baked marinated tofu or Tempeh*, or

2 cups cooked diced chicken

 

*SIMPLE MARINADE FOR TOFU OR TEMPEH

1 16 oz package fresh, low fat, firm or extra firm tofu or Tempeh

 ¾ cup Bragg Liquid Aminos or tamari

¾ cup rice vinegar

2 Tbsp

Balsamic vinegar

2 Tbsp maple syrup

1 tsp ginger powder

1 tsp cumin

½ tsp red chili flakes

1 tsp sesame oil

 

Slice the tofu or Tempeh into ¼ inch strips or cut into cubes.  Combine the rest of the ingredients in a shallow baking pan.  Add the tofu or Tempeh.  Soak overnight.  To speed up the process, bake the tofu or Tempeh in a 350-degree oven for 20 to 30 minutes, then cool.  Remove the tofu or Tempeh from the marinade and use it in a variety of different dishes.  Store in a resealable plastic bag or container with a tight-fitting lid.

 

Thai Stir-fry Sauce

½ cup vegetable stock

¼ cup rice vinegar

2 Tbsp apple juice

2tsp lemon juice

1 tsp miso paste

1 tsp paprika

1 tsp Chinese 5-spice powder

1 Tbsp maple syrup

1 Tbsp Bragg Liquid Aminos or tamari

2 Tbsp thinly sliced fresh basil leaves

 

Noodles

8 ounce pad Thai, soba, or rice noodles

1 tsp ghee, sesame oil, or olive oil

½ cup sliced leeks, onion, or green onions

1 pinch red chili flakes

1 tsp coriander

2 Tbsp finely chopped fresh ginger

2 cloves garlic, pressed or minced, optional

2 Tbsp vegetable stock

2 Tbsp toasted sliced almonds

¼ cup chopped green onions

2 cups mung bean sprouts, rinsed

½ cup shopped cilantro

 

PREPERATION

Remove the tofu or Tempeh from the marinade and cut into strips. Set aside.

                  Ina blender, combine all the sauce ingredients except the basil; puree until smooth.  Add the basil after blending.  Set aside.

                  Cook or soak the noodles according to the package directions.  Rinse, place in a large bowl, and sprinkle with sesame oil to keep the noodles from sticking.

                  Heat the oil in a wok or large sauté pan.  Add the leeks, chili flakes, coriander, ginger, and garlic and sauté for 2 minutes, adding the stock after 1 minute.  Add 2 cups of the tofu, Tempeh strips, or chicken.  Cover, reduce the heat, and simmer for 3 or 4 minutes.  Add the almonds, green onions, sprouts, and cilantro.  Simmer until heated through, 3 or 4 minutes.  Add the stir-fry sauce, simmer 2 or 3 minutes, then pour the mixture over the noodles and toss until well combined.  Serve with steamed vegetables.

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