Hot And Spicy Tofu With Ginger

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* Exported from MasterCook *

 

Hot And Spicy Tofu With Ginger

 

Recipe By : Vegetarian Times Magazine, June 2001, Adv. Sect.

Serving Size : 4 Preparation Time :0:00

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

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***MARINADE***

4 tablespoons finely chopped ginger

12 cloves garlic -- finely chopped

8 tablespoons lime juice

2 tablespoons chopped red peppers

2 teaspoons crushed chiles

2 teaspoons fresh cilantro

2 teaspoons brown sugar

1 cup Colavita Extra Virgin Olive Oil

***REMAINING INGREDIENTS***

4 ounces Nasoya Extra-Firm Tofu -- drained

8 ounces Eden Organic Soba Pasta

1 cup snow peas

blanched and drained

1/4 cup Drsoy Original Soy Nuts

2 tablespoons chopped fresh cilantro

2 tablespoons Colavita Extra Virgin Olive Oil

 

Serves 4

 

Marinade: In a small bowl, mix all marinade ingredients together. Set

aside 1/4 cup.

 

To drain tofu, place between two plates lined with paper towels and press

firmly until all excess water has been removed. Cut tofu into 1/4-inch

strips and set aside. (If using half of an 8-oz. package of tofu, place in

bowl with enough water to cover; refrigerate and save for another use.)

Toss tofu strips in marinade. Allow to set 30 minutes in covered bowl.

 

Meanwhile, prepare pasta according to package instructions. Drain;

transfer pasta to large serving plate. Toss pasta lightly with snow peas,

soy nuts, cilantro and reserved 1/4 cup of marinade.

 

Heat oil in large skillet or wok over high heat. Quickly saute tofu strips

until lightly browned. Spoon over prepared noodles and serve hot.

 

Wine Recommendation: FREY BIODYNAMIC PETITE SYRAH - 1998

 

Recipe by Derrick Davis, International Culinary Academy, Le Cordon Bleu

Program, Pittsburg.

 

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