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Sweet And Sour Noodles With Asparagus

Tofu With Simmered Leeks And Tomatoes

 

* Exported from MasterCook *

 

Sweet And Sour Noodles With Asparagus

 

Recipe By : Vegetarian Times Magazine, April 2000, page 32

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables 30 Minutes

 

Amount Measure Ingredient -- Preparation Method

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8 ounces dried Asian noodles

such as soba or udon or Chinese wheat

noodles

1 1/2 tablespoons cornstarch

2 teaspoons vegetable oil

1 teaspoon dark sesame oil

1 medium onion -- chopped

2 medium clove garlic -- minced

1 1/2 pounds slender asparagus -- trimmed

and cut on slight diagonal -- (4 cups)

into 1-inch pieces

14 1/2 ounces canned diced tomatoes

1/4 cup dry white wine

3 tablespoons rice vinegar

3 tablespoons soy sauce

2 tablespoons honey

1/2 teaspoon freshly ground pepper

 

4 TO 6 SERVINGS EGG- & DAIRY-FREE

 

High in flavor but low in fat, this quick and colorful stir-fry makes

plentiful use of tender spring asparagus. If you prefer not to cook with

alcohol, substitute vegetable broth for the wine.

 

MEAL PLAN: This stir-fry is delicious teamed with sauteed diced tofu

flavored with a mild teriyaki sauce. Add an array of crisp raw strips of

red bell pepper and carrot to serve on the side.

 

1. Bring large pot of water to a boil. Add noodles; stir to prevent

sticking. Cook according to package directions until tender, about 5

minutes. Drain well and set aside until ready to use.

 

2. Meanwhile, in a cup, mix together cornstarch and 2 tablespoons water

until smooth. Set aside.

 

3. In nonstick wok or large nonstick skillet, heat both oils over medium

heat. Add onion and garlic and cook, stirring occasionally until softened,

about 5 minutes. Add asparagus, increase heat to medium-high and stir-fry

until crisp-tender, 5 to 7 minutes.

 

4. Add tomatoes, wine, vinegar, soy sauce and honey; mix well. Stir in

reserved cornstarch mixture, reduce heat to medium-low and simmer,

stirring, until mixture has thickened, 2 minutes.

 

5. Stir in cooked noodles until well coated. Season with pepper. Taste

and adjust seasonings to create a pleasing sweet and sour balance. Serve hot.

 

PER SERVING: 223 CALORIES; 9 G PROTEIN; 4 G TOTAL FAT; (0G SAT. FAT) 41 G

CARBOHYDRATE; 0 MG CHOLESTEROL; 973 MG SODIUM; 6 G FIBER

 

 

 

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* Exported from MasterCook *

 

Tofu With Simmered Leeks And Tomatoes

 

Recipe By : Vegetarian Times Magazine, April 2000, page 34

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables 30 Minutes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

3 medium leeks

(white and light green parts)

rinsed well and chopped

1 pound firm tofu

drained well and diced

2 large tomatoes -- diced

(or 3 medium tomatoes )

1/2 cup pitted sliced green olives

1/4 cup chopped fresh dill

3 tablespoons soy sauce

2 tablespoons dry white wine or sherry

1 tablespoon tomato paste plus

1 teaspoon tomato paste

1 tablespoon rice vinegar

1 teaspoon dark sesame oil

 

4 TO 6 SERVINGS EGG- & DAIRY-FREE

 

Spring leeks, juicy tomatoes and fresh, fragrant dill combine with tofu to

create a tempting, saucy entree. Vegetable broth may be substituted for

the wine.

 

MEAL PLAN: Prepare some quinoa or quick-cooking brown rice to serve as a

bed of grains for this dish. You can also steam any leftover vegetables

from the week, such as asparagus, carrots or peas.

 

1. In large nonstick skillet, heat vegetable oil over medium-high

heat. Add leeks and cook until tender, stirring often, about 8 minutes.

 

2. Stir in remaining ingredients and mix well. Reduce heat to medium and

cook, stirring occasionally, until heated through, about 5 minutes. Serve hot.

 

PER SERVING: 174 CALORIES; 8 G PROTEIN; 9 G TOTAL FAT; (1G SAT. FAT) 14 G

CARBOHYDRATE; 0 MG CHOLESTEROL; 1,019 MG SODIUM; 3 G FIBER

 

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