pasta and baked tofu - Asian style

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* Exported from MasterCook *

 

Chinese Wheat Noodles with Baked Tofu and Hot and Sour Sauce

 

Recipe By :Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories : 2002-08-09 Tofu

 

Amount Measure Ingredient -- Preparation Method

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12 ounces dried chinese wheat noodles

(the width of spaghetti)

1 cup vegetable broth

3 tablespoons rice vinegar

2 tablespoons soy sauce

2 teaspoons granulated cane juice

1 teaspoon red pepper flakes

1 tablespoon peanut or canola oil

1 tablespoon asian sesame oil

4 medium garlic cloves -- minced

4 medium scallions -- sliced thin

8 ounces baked flavored tofu -- 1/2-inch cubes

1/2 pound snow peas -- ends snapped off

 

1. Bring 4 quarts of water to boil in large pot. Add noodles and cook until al

dente, 3 to, 5 minutes. Drain and rinse under warm running water to remove

excess starch. Set noodles aside.

 

2. Combine broth, vinegar, soy sauce, granulated cane juice, and hot red pepper

flakes in small bowl and set aside.

 

3. Heat oils in large wok or nonstick skillet. When oils are quite hot, add

garlic and scallions and stir-fry until fragrant, about 20 seconds. Add tofu and

stir-fry until lightly crisped, about 1 minute. Add peas and cook until slightly

softened, about 1 minute.

 

4. Add noodles and reserved sauce and stir-fry just long enough to combine

ingredients and reheat noodles, about 1 minute. Serve immediately.

 

PER SERVING: 441 calories (16% CFF), 15 g protein, 8 g fat, 79 g carbohydrates,

4g fiber, 360 mg sodium, 7% vitamin A, 64% vitamin C, 6% calcium

 

Source:

" Natural Health, 1999-03 "

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NOTES : Baked tofu is a quick way to add flavor and nutrition to a noodle dish.

Look for various flavors of baked tofu in the refrigerator case at your

supermarket or natural food store. For this dish, I would choose a simply

flavored brand, with soy, sesame, and other Asian flavorings. Barbecued baked

tofu, for instance, may taste a bit odd in this dish.

 

 

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=^..^= PatH (Pat Hanneman)

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