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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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