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Ingredients 2 whole cloves fresh garlic, minced half a head cauliflower 1/5 lb. regular or whole wheat fettucine broken into thirds 1/2 red pepper, sliced lengthwise Directions Put on a pot boiling water and gently boil the cauliflower and broccoli until al dente. Remove and cut up into bite-size chunks. Cover to keep warm. Add the noodles to the pot and let cook 9-10 minutes until al dente, then drain and put with vegetables, covered to keep hot. Meanwhile, heat a large frying pan and coat with Canola oil. Saute briefly the minced garlic, ginger and jalapeño. Remove. Add some more Canola and sauté the onion, mushrooms, red pepper strips and grated carrot. Then add the tofu and let heat up well. Put in the cooked cauliflower, broccoli and noodles. Add a generous portion of the Annie Chun's Shiitake Soy Ginger Sauce. Source: Lee *Annie Chun's Shiitake Soy Ginger Sauce, light and savory, a delicious blend of hearty shiitake mushrooms and low sodium soy sauce, which is full-bodied and incredibly versatile without any fat. Perfect for pan frying tofu. |
Lee's Tofu with Lots of Vegetables |
ewestgate May 2, 2010