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When I used to live in the Broad Ripple neighborhood of Indianapolis, my favorite Sunday morning breakfast was the tofu scramble at Three Sisters Cafe. You could pick from a number of vegetable add-ins, but I always went with spinach and avocado. In addition to my genuine love for both of them, it always gives me a happy feeling inside to eat something green. Green is good.
Don’t think of tofu scramble as a substitute for an egg dish. I promise, with the right spices, it’s actually tastier. I used Isa Moskowitz’s recipe as a point of departure but made some modifications. I actually really dig the taste of nutritional yeast, but you can try substituting cornmeal or cornstarch instead, or leave it out entirely.
Serves 2:
Ingredients:
- 7 oz. extra firm tofu (about half of a standard-sized package — no need to drain and press for this recipe)
- 2 shallots, chopped
- about 1 T olive oil or some other cooking oil
- 1 small red bell pepper, chopped
- 4-5 button mushrooms, thinly sliced
- 1 cup packed fresh spinach leaves
- 1/4 cup lemon juice (the juice of about one lemon)
- 1/4 cup nutritional yeast
- 3 tsp cumin
- 1 tsp dried thyme
- 1 tsp tumeric
- 1/2 tsp mustard powder
- pinch cayenne pepper (some red pepper flakes would also work here to add spice)
- 1/2 tsp salt (more or less to taste)
- 1 ripe avocado, sliced
- freshly ground pepper to taste
To make:
- Heat oil in a skillet on medium high heat.
- Add shallots and stir, cooking for about three minutes, or until they begin to soften and brown.
- Add red bell pepper and mushrooms; stir, cook for about 2 minutes more.
- Add the spices (cumin, thyme, tumeric, mustard powder, cayenne) and stir very briefly, then splash some water into the pan.
- Add in the tofu by crumbling it with your fingers. Stir well. Then add the spinach and stir some more.
- Cook for about 7-10 minutes, stirring frequently and adding splashes of water if the tofu starts to dry out or stick. BUT: be careful not to add TOO much water — I’ve done this and it results in soggy, soupy tofu.
- Stir in the lemon juice and and nutritional yeast.
- Serve immediately with avocado slices and freshly ground pepper.
Pad see ew is a simple Thai favorite. Literally, it means “fried with soy sauce.” I like mine extra saucy but you can tweak the sauce quantity to suit your own preferences.
Ingredients:
- About 10 oz wide brown rice noodles (if you can’t find brown, that’s ok, but they’re healthier)
- 2 T coconut oil, separated (or some other kind of cooking oil: peanut, canola, etc.)
- 7 oz extra firm tofu, drained, pressed, and cut into bite sized cubes or triangles
- 1 small yellow or white onion, chopped
- thumb-sized chunk of ginger root, peeled and minced
- 2-3 cloves garlic, minced
- 4 cups chopped mixed vegetables, including some leafy greens (I used baby bok choy, mustard greens, carrots, broccoli and shitake mushrooms)
- 1/2 cup low sodium soy sauce
- 1.5 T molasses
- 2 T of granulated sweetener such as evaporated palm nectar, sucanat or brown sugar)
- 2 T rice vinegar (white vinegar is okay too)
To make:
- Cook noodles according to directions. Rinse in cold water after cooking so they don’t mush together.
- In a small bowl, whisk together the soy sauce, molasses, and granulated sweetener.
- Heat 1 T of the oil in skillet over medium high heat and sauté the tofu until golden brown. Remove tofu.
- In a wok or large skillet, heat the other T of oil over medium high heat. Add onion and sauté, stirring frequently, until it starts to brown, about five or six minutes.
- Add garlic and ginger and stir for about a minute.
- Reduce heat to a medium. Add vegetables and sauté for about 4 or 5 minutes, stirring frequently, until vegetables begin to soften.
- Pour in the soy sauce mixture and stir, allowing the sauce to bubble and coat all the vegetables, about a minute or two.
- Add in the noodles and tofu and cook a few more minutes, stirring so that everything is evenly coated. The pad see eiw is ready to serve, but letting it stand for a few moments will allow the sauce to thicken a bit.
It’s no secret that I adore Indian food. When I sojourned in India to practice with Gurji in Mysore, a friend of mine claimed that the true motive behind my trip was to eat Indian food for three straight months. Unfortunately, eating at Indian restaurants, whether they be on the beloved sub-continent or stateside, tends to leave me feeling disgustingly full, which invariably leads to self-loathing and swearing off Indian food. Although many Indian dishes are vegetarian, they are often prepared with lots of ghee (clarified butter), heavy cream, and starchy thickening powders. The all-you-can eat buffet lunches typical of American Indian restaurants only exacerbate the problem. As I found out in Mysore, repeated exposure to Indian food has the undesirable effect of complicating certain poses … Marichyasana D, for example.
A veganizable version of vegetable korma in a recent Vegetarian Times issue caught my eye. But I found VT’s recipe to be rather bland, so I modified it substantially, adding tofu and amping up the spice factor (among other alterations). The most rewarding part of this experience was discovering that I can enjoy healthy Indian-inspired fare, minus the post-dinner sensation of a lead bowling ball residing in my stomach. This makes for much happier yoga practices.
This recipe will yield about 3 servings.
Ingredients:
- 1 cup cooked chickpeas (garbanzo beans) — see notes below
- about 4 oz. extra firm tofu, drained, pressed, and cut into bite-sized chunks
- about 3 cups mixed chopped vegetables (I used cauliflower, red and green bell peppers, broccoli, and carrots, but use whatever you like or have on hand — green beans, zucchini, mushrooms and eggplant would also work beautifully)
- 1 jalapeno pepper, chopped
- 2 very large tomatoes, or 3-4 smaller ones
- 1 small white or yellow onion.
- 2 cloves of garlic
- a thumb sized chunk of ginger root, peeled
- 3 T raisins
- 1 T coconut oil (or some other cooking oil)
- 2 T sucanat, evaporated palm nectar, or brown sugar
- 1/3 cup coconut milk
- Indian spices: 1 tsp cumin, 1 tsp cardamom, 1 tsp cinnamon, 1/2 tsp tumeric, 1/2 tsp coriander, 1/2 tsp clove powder, 1/2 tsp mustard powder (see notes below)
- 1/4 -1/2 tsp salt (optional)
- rice for serving (I used brown jasmine, but basmati is more traditionally Indian)
- optional garnish: fresh cilantro and cashews
To make:
- Prepare rice according to directions.
- Puree in a blender the tomatoes, onion, garlic and ginger.
- In a medium-large stir-fry or sauce pan, heat the coconut oil on medium-high heat. Add the Indian spices and stir for about a minute, until they release their fragrances.
- Add the tomato puree, chopped jalapeno pepper, and sucanat; let the mixture reach a simmer, stirring. Add salt, if desired.
- Stir in the vegetables, chickpeas, and tofu, and raisins and stir thoroughly. Reduce heat, cover, and let simmer about ten minutes, or until vegetables reach desired tenderness. Stir occasionally.
- Serve over rice, garnished with cashews and fresh chopped cilantro (or coriander leaves, as they say in India).
Notes:
- About the chickpeas . . . I’ve been trying to avoid canned foods whenever possible. I draw the line of possibility right before breaking open coconuts to extract coconut milk, so I did use canned coconut milk for in this recipe. My landlord in India showed me how to break coconuts open in the driveway, but I’m still a little intimidated by his technique. Maybe someday. However, while it’s undeniably convenient to reach for a can of chickpeas, it’s also not so hard to cook them yourself, and you’ll avoid the extra sodium and preservatives in the can. Here’s how: Cover dried (preferably organic) chickpeas over night, in water that rises about 3 inches above the beans. When ready to cook, rinse the beans and remove any of the soft shells that may have floated to the top of the water. Then put the soaked beans in a stockpot and cover with water again. Bring to a boil, then reduce heat and allow to simmer for at least an hour or until beans are tender and soft. I used the leftover beans to make a batch of hummus – always a good staple to have on hand. If you do use canned chickpeas, just makes sure to give them a solid rinse before adding them to the korma.
- About the spices . . . If your spice rack is a little sparse, don’t be intimidated by this long list of spices. You can substitute more of one spice for something you don’t have, or you can just use curry powder and cinnamon.
Miso soup, the beloved precursor to most Japanese meals, is so very easy to make at home. Serve it in small bowls to stimulate the palate or enjoy it alone as a light and simple meal or snack. I have heard that the Japanese often eat it for breakfast. This version is infused with ginger.
Japanese in origin, miso is a paste of fermented soybeans, barley, or rice that can be found in the refrigerated section of most well-stocked grocery markets and health food stores (it’s usually by the tofu). There are several different varieties, but I use mellow white soybean miso in this recipe. Try to find unpasteurized miso, which contains beneficial bacteria and enzymes that aid in digestion.
Miso is a great source of Vitamin B12 (important for vegans or those who do not consume many animal products). It also contains a relatively high volume of protein for a very small amount of calories. And, miso is a great source for many trace minerals, in particular zinc, which is very beneficial to the immune system.
Nori is a dried sea vegetable that is becoming increasingly easy to find in the Asian section of most larger grocery or health food stores. When cooked with the soup, it will soften and plump up. Sea vegetables are wonderful sources of calcium, zinc, and lignans, which are said to prevent cancer.
Makes 2-3 servings
Ingredients
- 2-3 T mellow white miso paste
- 1 vegetable bouillion cube
- 1/4 cup dried shitake mushrooms, chopped
- 3/4 cup chopped fresh shitake mushrooms
- 3/4 cup broccoli florets
- 2-4 T low sodium soy sauce (optional)
- 2-3 T rice cooking wine (mirin) (optional)
- about 3 T of fresh ginger (a 4 inch chunk), minced
- sea vegetable of choice, preferably wakame, about 1 cup dry (I used 4-5 sheets of dried nori, cut into strips, because it’s what I happened to have on hand)
- 6 oz. silken tofu, chopped into small cubes
- optional: dried red pepper flakes, to taste
To make:
- If using wakame, soak it in a bowl of cold water for 10 minutes.
- Heat in a saucepan 4 cups of water until very hot, near boiling. Add the veggie bouillon and stir until dissolved. Then add ginger, dried shitakes, fresh shitakes, broccoli, nori strips, 1-2 T of the soy sauce (if using), and 1-2 T of the mirin (if using). Allow to cook, just barely simmering, for about 10 minutes, letting the ingredients infuse.
- When the vegetables have reached satisfactory tenderness, turn the heat way down so that the simmering stops and ladle out some of the soup into a separate bowl. Then, whisk into that bowl 2 T of the miso paste until it’s fully incorporated.
- Add the miso-mix into the soup — but only if it the soup is no longer simmering or boiling. Do NOT add miso to boiling water, as this will destroy the beneficial enzymes.
- Give the soup a taste test, and if needed add additional mirin, soy suace, or miso paste.
Although making one’s own curry paste is an admirable undertaking, the satisfaction this dish provided as a tasty and easy-to-throw-together dinner demonstrates the value of keeping a small jar of store-bought curry paste in the fridge. (I used Thai Kitchen Green Curry Paste, which is a brand available in most grocery stores — and also Maple City Market, for you Goshenites). It also shows why it doesn’t hurt to maintain a small supply of organic frozen tropical fruits to brighten your dinner plate when tomorrow’s weather forecast is predicting the coldest temperatures of the last decade.
Cashews are a current obsession of mine. You might notice that they keep showing up in my posts. Always buy them raw (it’s much better to roast and salt them yourselves, if you want to eat them that way).
The following recipe will serve two.
Ingredients:
- about 7 oz. extra-firm tofu (a standard package is about 14 oz.)
- about 2-3 tsp store-bought curry paste (e.g., Thai Kitchen Green Curry Paste), more or less to taste!
- 1 1/2 C fresh or frozen pineapple
- 1/2 C raw cashews
- 2-3 garlic gloves, minced
- 4 inch chunk of fresh ginger root (or more if you want to get crazy) minced
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1/2 C broccoli florets
- 1 C mushroom slices (I like shitakes)
- oil for sauteeing, such as peanut oil or canola oil
- 1 C vegetable stock, about 1-1 1/2 cups (can use water instead if you don’t have any)
- 1/4 C palm sugar or brown sugar (can use less if you’re concerned with sugar intake)
- soy sauce (amount adjustable), preferably low-sodium
- optional: 1 T cornstarch to thicken the sauce a bit
- brown rice for serving
- fresh cilantro for topping
To make:
- Drain and press the tofu and cut it into triangles or bite-sized pieces.
- Heat about 1 T of oil and 1 T of soy sauce over medium high heat in a wok or pan (preferably cast iron); sautee the tofu, stirring frequently, untill all sides are brown and crispy. About one minute before you predict the tofu will be done, throw in the cashews and continue to stir frequently, until the cashews begin to turn golden. Remove tofu and cashews from the pan.
- Add the onion to the pan. You may wish to add a tiny bit more oil, too, just to coat it. Sautee for about 2 or 3 minutes, stirring frequently, until the onion becomes soft. Add the red bell pepper and stir/sautee for another minute or two.
- Next, add about a half cup of vegetable stock, about 1/4 cup of soy sauce, sugar, curry paste, ginger, garlic, broccoli, pineapple and mushrooms, and stir until well combined. Alllow to sautee at medium heat, stirring frequently, for about five minutes, or until vegetables are cooked to desired tenderness. Add vegetable stock as needed to maintain a bit of saucy liquid.
- If using the cornstarch to thicken the sauce, mix it withou about 2 T of vegetable stock, and then stir it in with the tofu and cashews about a minute before the dish is done.
- Serve over brown rice with fresh cilantro.
The real gem here is the Sesame-Tahini dressing. I use a variation of this sauce with many different dishes, and would encourage you to experiment with it as well. This salad will serve about 4 people. Really, you can use whatever vegetables or grains you please; I chose the following selection for a good dose of fiber, protein, beta carotene and vitamin C. The sesame seeds and tahini (i.e., sesame paste) provide a nice boost of calcium as well.
Ingredients for the Salad:
- 1/2 C whole wheat cous-cous
- 3 T raisins
- 2 T sesame seeds
- 1/4 C raisins
- 1 large carrot, chopped
- about 1/3 of a medium cucumber, chopped
- 1/2 a red bell pepper, chopped
- 1/2 C raw broccoli florets
- a big handful of fresh cilantro, finely chopped (use the food processor!)
- 1 C packed fresh baby spinach leaves
- about 4 oz. of tempeh, cut into small bite-sized cubes
Ingredients for the Sauce:
- 2 T tahini (sesame paste)
- 1 T toasted sesame oil (make sure it’s the toasted kind — it should be a very dark brown color)
- 1 T rice wine vingegar (can substitute apple cidar vinegar or white vinegar)
- 3 T soy sauce, preferably low sodium
- 1 T honey or other sweetener (such as brown sugar or agave nectar)
- a 3-4 inch chunk of fresh ginger root, minced (use the food processor!) OR 1-2 tsp ground ginger.
- pinch of cayenne pepper, to taste
To make:
- Put the cous-cous and raisins in a bowl and add 1 C plus 2 T of boiling water. Cover, and let sit for ten minutes. Then fluff with a fork.
- Toast the sesame seeds in a dry or very lightly oiled skillet over medium high heat, stirring frequently, until just browned.
- When ready, combine cous-cous, raisins, tempeh, cilantro, and all the veggies in a large serving bowl.
- Wisk together all ingredients for the sauce and pour sauce over salad. Mix well and serve. Can be eaten room temperature or cold.
Tips & Suggestions:
- What the hell is tempeh?!?! Don’t be scared. Tempeh is made from fermented and cultured soybeans, and takes on a cake-like form. It has a naturally nutty flavor, and a denser texture than its cousin tofu. Tempeh is very rich in protein and fiber. It’s actually better when marinated and cooked or fried, but I threw a little bit of “raw” tempeh in this salad for an extra protein punch. Feel free to leave it out or substitute with tofu or other veggies.
- Make sure to taste the sauce and adjust it to your personal preferences. For instance, add more honey if the dressing is too bitter; or for extra tang, add more vinegar.
- I sometimes make a variation of this sauce with half peanut butter and half tahini. It makes for a slightly sweeter, richer taste, and is also excellent with a wide variety of dishes.
This was attempt to create a lighter, vegan version of my favorite Indian dish, saag paneer (a.k.a palak paneer). This type of curry is typically accompanied by rice, but I think it is satisfying enough to hold its own.
Will feed 3-4 (depending on whether you serve it with rice).
Ingredients:
- 3 T canola oil (or other vegetable oil)
- 8 oz. extra firm tofu, cut into cubes
- 20 oz. fresh spinach leaves, chopped
- 1/2 red bell pepper
- 1/2 small yellow onion
- eggplant, chopped, about 3/4 cup
- yellow squash, chopped, about 1/2 cup
- mushrooms, sliced, about 3/4 cup
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp tumeric powder
- 1/2 tsp ground cinnamon
- 3 inch chunk ginger root
- 4 garlic cloves
- 1 red habanero chili (or other small, hot chili pepper)
- salt to taste
- 1 T cornstarch mixed with 1 T water (optional — this will just thicken the sauce a bit)
- rice, if desired
To make:
- In a food processor, combine the garlic, ginger, haberno chili and 4 tablespoons of water until smooth.
- In a wok or other large pan, heat the canola oil over medium high heat. Add onions and saute 4-5 minutes. Then add bell pepper, squash, eggplant, and mushrooms and saute 3-4 more minutes, stirring frequently.
- Add the garlic/ginger/chili pepper mix and the cumin, coriander, tumeric, and cinnamon and saute for a few more minutes, stirring frequently.
- Add the spinach and stir until coated. Cover and let simmer for about 10 minutes, until the spinach is cooked, stirring frequently. You may want to add a few tablespoons of water as you go, if the curry seems too dry. Add the tofu and let simmer a few minutes more.
- If you want to thicken the sauce, add the cornstarch water/mix and stir well.
- Salt to taste, and serve alone or with rice.
Tips and Variations:
- Because the spinach is so voluminous before it cooks, I suggest making this dish in a big wok with a cover, if you have one.
- If you prefer the tofu crispy, saute it over medium-high heat in a little vegetable oil for about ten minutes, stirring frequently until all sides are golden, before adding it to the mix. (Make sure to drain and press the tofu first if you are going this route).
- Any vegetables can be substituted for red pepper, eggplant, squash and mushrooms. Experiment!
Here is some more fun with mini-pies. These little bad boys are unique and definitely worth the effort. Use 2 five-inch mini pie pans, or double the recipe to make a standard sized 9-inch pie.
Ingredients for the crust:
- 2 T pepitas (raw pumpkin seeds)
- 2 T sunflower seeds
- 1 C rolled oats
- 4 T whole wheat flour
- 2 T peanut oil
- 2 T honey (strict vegans can substitute agave nectar or maple syrup)
- 2 T water
- dash of salt
Ingredients for the filling:
- 1/3 C silken tofu
- 2 T honey (strict vegans can substitute agave nectar, or for a richer taste, maple syrup)
- 1 T tahini (sesame paste)
- 1 T orange or lemon zest
- 2 T peanut oil
- 2 T water
- dash of salt
- And toppings you desire (I chose toasted coconut and banana slices)
To make:
- Preheat the oven to 350 degrees. Grease the mini-pie pans.
- Combine all the crust ingredients in a large bowl. Then press into the pie pans, along the bottom and the sides, forming the crust.
- Cook the pie crusts in the oven for about 10 to 15 minutes, until they turn golden. Allow to cool.
- Put all filling ingredients in a food processor and combine until smooth. If using honey as your sweetener, make sure to scrape the sides and the bottom of the food processor a few times, as honey can be slow to incorporate.
- Once the pie crusts have cooled, pour the filling into the crusts. Bake for about 25 minutes, until the centers have begun to set. Note: until the pies have cooled, the centers will still appear a bit wobbly.
- Allow the pies to cool, on a wire rack if you have one. Top with your choice of toppings and enjoy!
This dish is very easy to throw together with whatever you’ve got on hand. It’s one of my all time favorite stand-bys. I have listed the veggies that I typically use, but adapt the contents — and quantities — to your own preferences (or refrigerator contents).
This recipe will serve about 2.
Ingredients:
- 4 ounces of extra firm tofu, drained and pressed, and cut into cubes or triangles.
- 1/2 small yellow onion, chopped
- red bell pepper (about one half), chopped
- yellow squash, chopped (about 1/2 cup)
- eggplant, chopped (about 2/3 cup)
- broccoli, about 1 cup
- carrots, chopped, about 1/2 cup
- shitake mushrooms, sliced, about 1/2 cup
- red cabbage, shredded about 1/2 cup
- 2 cloves of garlic, minced (or more, if you’d like)
- 2-3 inch chunk of ginger, minced (again, feel free to use more)
- soy sauce
- cilantro and crushed peanuts for topping (optional)
Directions:
- Cook desired quantity of brown rice according to package directions.
- Heat a little peanut oil in a pan over medium high heat. Saute the tofu until golden, about 10 minutes. Add a T or so of soy sauce to coat the tofu and further brown in. Remove tofu from the pan.
- Add a little more peanut oil to the pan, and once heated, add the onions, sauteeing for a few minutes. Then add in the rest of the veggies and sautee for a few more minutes stirring frequently. Add in a tablespoon or two of soy sauce and keep on stirring.
- Throw in the ginger and garlic and saute for about five minutes more, until the veggies are of desired tenderness. More soy sauce can be added here if you wish.
- Serve the tofu and veggies over rice, topping with the cilantro and crushed peanuts (if using).
Okay, I admit it — this dish is not the healthiest one in the book, as the ingredients list should soon give away. But it’s definitely a crowd-pleaser, and the crispy tofu takes on an irresistible texture once combined with the sauce (which is similarly irresistible). I am normally averse to using commercial egg replacers, but after giving this method of tofu cooking a shot I’ve concluded that they may be indeed be acceptable on occasion.
This is good meal for entertaining people who are wary of vegetarian food. If you’re an Ashtangi, this is definitely a Friday night feast.
This recipe will serve 2-3.
Ingredients
• 8 oz of extra firm tofu, drained and pressed, and cute into bite-sized chunks
• egg replacer for 1 egg (e.g., Ener-G Egg Replacer)
• 1/2 cup cornstarch
• peanut oil for frying
• 1/2 small yellow onion, chopped
• 1 cup chopped eggplant
• 1/2 large red bell pepper, chopped
• 3/4 cup sliced mushrooms
• 3/4 cup broccoli
• 2-3 inch chunk of ginger root, minced
• 4 cloves of garlic, minced
• 1 cup vegetable stock
• 2 Tablespoons soy sauce
• 4-5 Tablespoons sugar
• dried red pepper flakes to taste
• 2 Tablespoon sherry
• 2 Tablespoon white vinegar
• rice for serving
Directions:
1. Cut the tofu into 1 inch chunks.
2. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn’t clump up at the bottom of the bowl.
3. Heat peanut oil in pan and fry tofu pieces until golden. Drain oil.
4. Heat 2-3 Tablespoons vegetable oil in pan on medium heat. Add onion ginger and garlic, cook for about 2 minutes.
5. Add eggplant, red bell pepper, broccoli and mushrooms and cook, stirring frequently, for a 4-5 more minutes.
6. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Cook for about 4-5 minutes more, or until the eggplant is tender.
7. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
8. Serve over rice, and behold the glory of tofu fried in cornstarch.
This might not be exactly like “true” Pad Thai (which almost always contains fish sauce and eggs), but it’s the version I’ve adapted and it’s pretty damn good. Pad Thai used to be one of those universally tasty items at Thai restaurants that I was initially afraid to demystify. But once I tried, I found that I like my own take better.
This recipe serves 2.
Ingredients for the Pad Thai:
- oil for frying (peanut oil is best)
- 4-6 oz of rice noodles
- 4 oz. extra firm tofu, drained and pressed, and cute into cubes or triangles
- 1/2 red bell pepper, cut in thin strips
- 2/3 cup sliced shitake mushrooms
- 1/2 small red onion, chopped
- 1 medium carrot, jullienned
- 1 C bean sprouts
- 1/2 tsp crushed red pepper flakes (more or less, to taste)
- 1 clove garlic, minced
- 1 inch chunk of ginger root, minced
- crushed peanuts for topping
- chopped fresh cilantro for topping
- lime wedges for garnish
Ingredients for the sauce:
- 2 T tamarind concentrate (some people would have you believe that you can substitute lime juice, but I’m here to tell you that they are WRONG).
- 4 T soy sauce
- 3 – 4 T brown sugar (depending on your taste)
- 3 T rice vinegar
- 1-2 T Thai chili sauce or some other kind of hot sauce
- 1 T tomato paste
To make:
- Cook the rice noodles by bringing a pot of hot water to a boil, turning off the heat, and adding the noodles, allowing them to soak until tender but not too sticky or soggy (usually fifteen minutes or more – check the directions on the package).
- Combine the sauce ingredients. You may wish to do this in a small saucepan over low heat, so that the sugar fully dissolves.
- Heat a little peanut oil (about a tablespoon or so) in a pan at a medium-high heat, and add the tofu, stirring occasionally. Saute until golden (see photo above). Remove from the pan with a slotted spoon.
- Add a little more oil (again, a tablespoon or so) to the pan and then throw in the red onion, sauteing for a minute or two and stirring constantly. Add in the garlic and ginger, and saute about another minute, stirring constantly. Then add in the carrots, red bell pepper, shitakes, red pepper flakes.
- Add the sauce, stirring constantly, until the sauce begins to simmer.
- Then add the noodles and bean sprouts and stir until coated
- Serve immediately, topping with the crushed peanuts and cilantro, and garnishing with the lime wedges.
Tip:
Once you are rolling with this dish, things move pretty quickly, so have the ingredients chopped and ready to go.
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