stormkeeper_lovedoris (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
stormkeeper_lovedoris) wrote2007-01-03 08:45 pm
stormkeeper_lovedoris) wrote2007-01-03 08:45 pm
Entry tags:
Recipe of the week
Tried this the other day and loved it -- it is definitely worth hunting down some of the more unusual ingredients (buckwheat noddles, Asian chili sauce). I present "Tanya's Asian Delight", which is from a fantastic cookbook, "The Garden of Vegan" by Tanya Barnard and Sarah Kramer. Especially if you like hot and sour flavors, I think you'll love this.
Dry buckwheat noddles (enough for 2 people. could probably use udon noddles instead)
1 small onion, chopped
2 cloves garlic, minced
2 tbsp fresh ginger, grated
one-half lb firm tofu, chopped
1 tbsp sesame oil
one-quarter cup soy sauce
2 tbsp lime juice
1 tsp Asian chili sauce (note: I often see this in grocery stores as Thai chili sauce)
1 and one-half cups broccoli, chopped
1 cup bok choy, chopped
1 medium bell pepper, chopped
one-half cup snow peas, halved
In a large pot of water, boil the noddles.
While they're cooking, in a large saucepan on medium-low heat, saute the onion, garlic, ginger, and tofu in oil until onions become translucent.
Add soy sauce, lime juice, chili sauce and saute for an additional minute.
Add broccoli, bok choy, bell pepper and snow peas. Reduce heat to medium-low and simmer until veggies are tender but firm to the bite. Can serve with chopped almonds if you'd like.
Note: the cookbook actually never says what to do with the noddles, but I made the assumption that we serve them underneath the stir fry. :)
Serves 2 people or so.
Dry buckwheat noddles (enough for 2 people. could probably use udon noddles instead)
1 small onion, chopped
2 cloves garlic, minced
2 tbsp fresh ginger, grated
one-half lb firm tofu, chopped
1 tbsp sesame oil
one-quarter cup soy sauce
2 tbsp lime juice
1 tsp Asian chili sauce (note: I often see this in grocery stores as Thai chili sauce)
1 and one-half cups broccoli, chopped
1 cup bok choy, chopped
1 medium bell pepper, chopped
one-half cup snow peas, halved
In a large pot of water, boil the noddles.
While they're cooking, in a large saucepan on medium-low heat, saute the onion, garlic, ginger, and tofu in oil until onions become translucent.
Add soy sauce, lime juice, chili sauce and saute for an additional minute.
Add broccoli, bok choy, bell pepper and snow peas. Reduce heat to medium-low and simmer until veggies are tender but firm to the bite. Can serve with chopped almonds if you'd like.
Note: the cookbook actually never says what to do with the noddles, but I made the assumption that we serve them underneath the stir fry. :)
Serves 2 people or so.
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I felt this dish was more like 'hot and sour vegetables and tofu' than pan thai. I know pad thai often tends to taste kind of sweet but this dish doesn't have a sweet tang to it.
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