Index Lee's Tofu with Lots of Vegetables

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Lee  I invented this fast nutritious dinner in April 2010. Bruce was on the West Coast visiting our nephew, Adam, and looking up his distant cousins Warren, Ked and John who also share Adoniram as their gggrandfather. Somehow it seemed appropriate to make a West Coast healthy meal. Undoubtedly this dish breaks all the culinary rules. I use Barilla (Italian) fettucine and I boil rather than stir fry the cauliflower and broccoli, but it is fast and easy and I love it. You can reheat leftovers the next day. If I did not have the Annie Chun Sauce I would add my own concoction of Soy Sauce, Rice Vinegar and maybe Sesame Oil. I also would use almost any vegetable I had around.

Serves 4

Ingredients

2 whole cloves fresh garlic, minced
1-inch piece fresh ginger, skinned, and minced
1 medium jalapeño pepper, stemmed, seeded, minced
8 ounces extra firm tofu, cubed
1 medium onion, cut into chunks

half a head cauliflower
half a head broccoli

1/5 lb. regular or whole wheat fettucine broken into thirds

1/2 red pepper, sliced lengthwise
1 medium carrot, peeled, then grated into long thin ribbons
Canola oil for sautéing
Annie Chun's Shiitake Soy Ginger Sauce*

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

Lee's Tofu with Lots of Vegetables

ewestgate May 2, 2010