TOFU NIRVANA

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TOFU NIRVANA

 

Tofu/Vegetable Mixture:

 

1/2 pound tofu, extra firm

1 tablespoon miso (soy bean paste)

3 tablespoons water or broth

1/4 cup toasted sesame oil *

5 cloves garlic, peeled and crushed in garlic press

(or minced)

1 bunch scallions (white and light green parts only),

sliced into 1-inch pieces

2 cups chopped fresh broccoli

1 teaspoon soy sauce

1/4 teaspoon cayenne pepper

 

Pasta:

1 1/2 quarts water

1/2 teaspoon salt

8 ounces uncooked soba (buckwheat noodles) or linguine

1 tablespoon butter or margarine, room temperature

(optional)

 

Topping:

2 tablespoons toasted sesame seeds

 

* You can reduce this to 1 or 2 tablespoons, provided

that you stir

constantly. However, this will affect the flavor, so

you may want

to use the full amount before trying this.

 

Prepare tofu: Cut tofu into 1/2-inch pieces.

 

Boil water (for pasta): Pour 1 1/2 quarts of the water

into large

saucepan. Add salt. Bring to a boil.

 

Cook vegetables and tofu: While water is heating,

whisk miso with

remaining 3 tablespoons water until smooth. Set aside.

In large

skillet or wok, heat oil over medium flame. Add

garlic, scallions,

and broccoli. Saute for 10 minutes, stirring

frequently. Add tofu,

soy sauce, and cayenne pepper. Saute for 5 minutes

longer. Turn

off flame under pot and stir in miso mixture.

 

Cook pasta: Meanwhile, add pasta to boiling water and

cook as

directed on package (usually 5 minutes for soba, or 9

for linguine).

Drain well. Transfer to serving dish. Toss with

butter.

 

Serve: Pour vegetables and tofu over buttered pasta.

Evenly

sprinkle with sesame seeds. Serve hot.

 

Yield: 4 servings

 

 

" Tolerance of other opinions builds thy inner peace "

Source: Dalai Lama

 

 

Lettuce is for rabbits, come and see our recipes.

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