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Tofu, Peanut and Noodle Stir-Fry
May. 24th, 2009 11:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
obsidienneHere's another recipe from Gourmet Vegetarian. I have a lot of vegan cookbooks, but this vegetarian book has loads of tasty, easy to veganize things. I often turn to it. As always, mildly edited from the original recipe. PS, I hate how this cookbook does everything in ounces and grams, so whenever I make changes, I just, uh... don't measure. Other than by sight. Use your sense of balance and cook-fu to figure out how much to use.
Tofu, Peanut and Noodle Stir-Fry
Serves 4
Remove the membranes and seeds of the peppers; slice thin. Cut the tofu into 1.5 cm cubes. Slice the onions and cabbage fairly thin for quick cooking. Cut the broccoli into small florets. Combine the tofu with the grated (or minced) ginger, the garlic, and half the sweet soy in a small bowl. Put the peanut butter, 1/2 cup of water (it's easier if it's very warm water) and remaining sweet soy into another bowl and whisk until blended.
Heat a wok or large stainless steel pan over high heat, add the oil and swirl to coat the base and side. Drain the tofu, but reserve the marinade. Cook the tofu in the hot oil until well browned. Remove from the wok (or be smart and lazy like me and don't remove from the wok if you got your noodles cooked before you started frying).
Prepare the noodles as per the package instructions. Gently separate them after you drain them. Add the vegetables to the wok in order of how fast they will cook (namely, onions and broccoli first, then cabbage and capsicums, snowpeas last -- they should not be cooking for much more than about 3-5 minutes total, depending on your preference). Add the tofu, reserved marinade, and noodles to the wok. Add the peanut butter mixture and toss until heated through.
Prep time: 15 min; Cooking time: 5 min
I am addicted to cilantro, so I shredded up a tiny bit of fresh cilantro and put that on the plated dish as well.
Tofu, Peanut and Noodle Stir-Fry
- 1/2 red pepper
- 1/2 green pepper
- 1/4 medium red cabbage
- 250g (9 oz) firm tofu
- a big handful of snowpeas
- 1 small red onion
- 125 g (4 1/2 oz) broccoli
- 2 garlic gloves, minced
- 1 1/2 tsp grated fresh ginger
- 80 ml (1/3 cup) kecap manis (note: apparently this is Indonesian sweet soy sauce, and you can simply replicate it with normal soy + soft brown sugar. Of course this is what I did! I found about 2 tsp brown sugar to be about right for me)
- 1 or 2 tablespoons of natural peanut butter (try a tablespoon or so to start and see if you want it to taste more peanutty; the original recipe called for 1/3 cup and I thought it would taste just like peanut butter soup if I used so much)
- 1/2 cup water
- 2 tbsp peanut or vegetable oil
- 500 g (1 lb 2 oz) noodles of your choice, fat rice noodles or soba noodles would work well
Serves 4
Remove the membranes and seeds of the peppers; slice thin. Cut the tofu into 1.5 cm cubes. Slice the onions and cabbage fairly thin for quick cooking. Cut the broccoli into small florets. Combine the tofu with the grated (or minced) ginger, the garlic, and half the sweet soy in a small bowl. Put the peanut butter, 1/2 cup of water (it's easier if it's very warm water) and remaining sweet soy into another bowl and whisk until blended.
Heat a wok or large stainless steel pan over high heat, add the oil and swirl to coat the base and side. Drain the tofu, but reserve the marinade. Cook the tofu in the hot oil until well browned. Remove from the wok (or be smart and lazy like me and don't remove from the wok if you got your noodles cooked before you started frying).
Prepare the noodles as per the package instructions. Gently separate them after you drain them. Add the vegetables to the wok in order of how fast they will cook (namely, onions and broccoli first, then cabbage and capsicums, snowpeas last -- they should not be cooking for much more than about 3-5 minutes total, depending on your preference). Add the tofu, reserved marinade, and noodles to the wok. Add the peanut butter mixture and toss until heated through.
Prep time: 15 min; Cooking time: 5 min
I am addicted to cilantro, so I shredded up a tiny bit of fresh cilantro and put that on the plated dish as well.
