Thursday, 13 November 2014
Tuesday, 28 May 2013
Thursday, 2 May 2013
Friday, 26 April 2013
Szechuan-Spiced Noodles with Tofu & Snow Peas
Be sure to use fresh tofu (the variety found in the refrigerated section of the grocery store) as opposed to vacuum-packed tofu (e.g., Mori-Nu brand). The former has the meaty texture you want for this dish.
These noodles make an excellent lunch--hot or cold--on day two!
If you, or anyone you are cooking for, has a peanut allergy, you can subsitute roasted cashews/cashew butter, roasted almonds/almond butter, or tahini/toasted sesame seeds for the peanut butter and roasted peanuts.
1 14-ounce package extra-firm tofu, drained
12 ounces dried Asian udon noodles or fettucine
3/4 pound snow peas, ends trimmed
4 tablespoons toasted (dark) sesame oil, divided use
1/4 cup chopped roasted peanuts
1 bunch green onions, thinly sliced, then cut crosswise into 2-inch lengths
3 tablespoons finely chopped peeled fresh ginger
4 large garlic cloves, minced
1/2 cup bottled teriyaki sauce
3 tablespoons fresh lime juice
1 tablespoon creamy-style peanut butter
1 tablespoon bottled Chinese chili-garlic sauce (more or less to taste)
Slice the block of tofu crosswise into 8 slices; pat slices with paper towels. Cut each slice crosswise into 8 short strips; set aside.
Cook noodles in large pot of boiling salted water until tender but still firm to bite; add the snow peas to the pot (along with the noodles) for the last minute of the cooking. Drain in a colander, then return the noodles and snow peas to same pot. Mix in the peanuts and 1 tablespoon of the sesame oil.
Heat the remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add tofu and green onions; stir fry for 2 minutes. Add ginger and garlic; stir-fry 1 minute longer. Add the teriyaki sauce, lime juice, peanut butter, and chili sauce; simmer 30 seconds until peanut butter is melted. Mix sauce and onions into noodle-snow pea mixture. Season with salt and pepper. Serve warm or at room temperature. Makes 4 generous servings.
Nutrition per Serving (1/4 of the noodle dish):
Calories 419; Fat 13.7g (sat 2.1g, mono 5.9g, poly 5.4g); Protein 23.2g; Cholesterol 0mg; Carbohydrate 56.5g; Sodium 878.4mg.
Thursday, 25 April 2013
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