pasta - Soy-Braised Tofu, Cabbage, and Ginger with Cellophane Noodles

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Soy-Braised Tofu, Cabbage, and Ginger with Cellophane Noodles

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

4 ounces bean thread noodles or 8 oz dried angel

hair pasta

4 ounces medium-firm tofu -- cut into 1/2 " cubes

1 tablespoon vegetable oil, plus oil for coating

noodles

2 tablespoons soy sauce

2 tablespoons minced ginger root

1 tablespoon minced garlic

4 cups vegetable stock

or

4 cups apple juice

2 cups shredded green cabbage

1 tablespoon chopped cilantro

2 tablespoons tomato ketchup

1 tablespoon horseradish

1 tablespoon cornstarch dissolved in 2 tablespoons

water

salt and pepper to taste

 

Preheat oven to 375F. Grease a small baking sheet.

 

In a heatproof bowl or pot, cover noodles with boiling water and soak for 3

minutes. Drain. (If using pasta, prepare according to package directions and

coat with a little oil.) Set aside.

 

In a large bowl, combine tofu, oil, soy sauce, ginger, and garlic. Place on a

baking sheet and roast for 15 minutes or until firm and browned. Remove from

oven and allow to cool slightly.

 

Meanwhile, in a saucepan over medium-high heat, combine stock, cabbage, tofu

mixture, cilantro, ketchup, and horseradish. Bring to a boil. Reduce heat and

simmer for 5 minutes. Add dissolved cornstarch and cook until mixture begins to

thicken. Add noodles and stir until heated through. Season with salt and

pepper; serve immediately.

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 126 Calories; trace Fat (2.0% calories

from fat); 1g Protein; 31g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

527mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fruit; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0