East-west Tofu with Noodles
Source of Recipe
From Miavita
Recipe Introduction
Ginger, curry, lime and pineapple combine to flavor a lively summery dish
List of Ingredients
2 cloves garlic, chopped
1 teaspoon chopped fresh ginger
2 teaspoons sugar
1 1/2 teaspoons curry powder
2 teaspoons canola oil
1 tablespoon Asian fish sauce or
1 1/2 tablespoons low-sodium tamari soy sauce
1 tablespoon fresh lime juice
2 4-ounce (120-g) tofu
1 8-ounce (240-g) can pineapple tidbits in unsweetened juice, undrained
- - No-stick cooking spray
5 ounces (150 g) wheat-based Asian noodles or soba (buckwheat) noodles
- - Optional Toppings: chopped toasted soy nuts or chopped unsalted, dry roasted peanuts, sliced green onions, fresh cilantro leaves, finely diced red bell pepper
Recipe
1 In a mini-processor or in a mortar with a pestle, work garlic, ginger, sugar, curry and oil into a paste. Scrape into a small bowl and stir in fish sauce or soy sauce and lime juice. Place tofu on a plate. Spoon a little spice paste onto each piece and spread evenly on both sides. Cover with plastic wrap and refrigerate for 20 to 30 minutes.
2 Stir pineapple bits and juice into the remaining spice paste and set aside.
3 Light an outdoor grill or heat a stovetop grill pan over medium-high heat. Spray the grill rack with cooking spray. Grill the tofu for 3 to 4 minutes per side. Transfer to a cutting board and let cool for 1 or 2 minutes before cutting into strips.
4 Bring a large saucepan of water to a boil and cook noodles until just tender, 2 to 5 minutes depending on the type of noodle. Drain well and return the noodles to the saucepan. Add the reserved pineapple/spice mixture. Cook over medium heat for 2 to 4 minutes until hot. Remove from the heat and transfer to dinner plates. Arrange the tofu strips on top of the noodles. Add any toppings, if using.
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