Wednesday, September 11, 2013

Spicy Noodle Stir-Fry

This is a very basic stir-fry. As with any stir-fry you can substitute the veggies for what you have in your frig. I didn't mix this all up - although I usually do, I let folks put the noodles in their bowls and then top it with the veggies. However, the leftovers which are awesome got all mixed into a large bowl in the frig.
  • 1-2 tablespoons coconut oil to cook tofu and vegetables
  • 1 box of fettucine
  • 1 package extra firm tofu,  drained and cubed
  • 1-2 tablespoons soy sauce
  • 4 cloves garlic, chopped
  • 1 teaspoon ginger powder (or fresh ginger if you have it, I was out)
  • 1/2 large Vidalia onion, sliced
  • 1 yellow bell pepper, chopped
  • 1 small head of broccoli, chopped
  • 3/4 cup Bangkok Peanut Sauce

Boil water and cook pasta. Once the pasta is done add 1/4 cup peanut sauce and give it a good stir, set aside.

While the pasta is cooking: Stir fry cubes of tofu in oil over high heat in a non-stick skillet along with the soy sauce and black pepper for seasoning. When tofu is browned remove from pan and set aside.

In same pan, stir fry the vegetables (you may need to add a little more oil) along with onion, garlic and ginger until tender.

Add the tofu and sauce to the vegetables.

Toss well.


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