Guest guest Posted March 31, 2002 Report Share Posted March 31, 2002 Tofu & Vegetables On Rice Noodles Ingredients: + 3 Cups Water + 3 Large Celery Stalks w/ leaves (chopped) + 1 Block Tofu (firm) Melissa's Brand + 4 Large Red Swiss Chard Leaves + 1 Large Carrot + 3 Cloves Garlic + 1/4 tsp Kelp + 1/4 Cup Tamari Soy Sauce + 3 Large Zucchini + 1/8 Cup Canola or Safflower Oil + 1 Pat Margarine (optional) + Salt & Pepper (to taste) + 1 Pound Rice Noodles Directions: Rinse and drain the tofu well. Boil 2 cups of water & add chopped Celery & leaves. Slice & cube the Tofu then add. Lightly Toss. Chop Swiss Chard medium-fine, then add. Chop Carrot very fine, then add. Mince Garlic Cloves and add then add the Kelp powder. Add Tamari Soy Sauce, minced Zucchini and another cup of water and slow cook for 1 hour with lid cracked. Consistency should be just a bit juicy. Boil Rice Noodles then drain and to soften, add a bit of Canola or Safflower Oil and a pat of margarine. (To Your Liking or Not) Pour Tofu and Veggies over Noodles: Do Not Toss! Serve! and Enjoy! Serves: 4 Language is an expression of thought. Every time you speak, your mind is on Parade Mark 12: 30,31 Quote Link to comment Share on other sites More sharing options...
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