- 1 cup vegetable broth
- 1 cup sugar
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons cider vinegar
- 1 tablespoon cornstarch
- 2 teaspoons paprika
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salad oil
- 1/3 cup minced garlic
- 8 to 10 ounces dried tagliatelle or fettuccine pasta
- 1 pound regular tofu, rinsed and drained, cut into 1/2-inch cubes
- 1 large red bell pepper, cut into 1/2-inch pieces
- 1, 10-ounce package frozen tiny peas, thawed
Instructions: Preparation time: About 15 minutes Cooking time: 20 to 25 minutes
- Combine broth, sugar, soy sauce, vinegar, cornstarch, paprika, and red pepper flakes in a small bowl.
- Mix until well blended and set aside.
- Heat oil in a wide nonstick frying pan over medium-high heat.
- Add garlic and cook, stirring often, until tinged with gold (about 4 minutes; do not scorch); if pan appears dry, stir in water, 1 tablespoon at a time.
- Add broth mixture.
- Cook, stirring often, until sauce comes to a boil.
- Continue to cook until reduced to about 1 1/4 cups (10 to 15 minutes).
- Meanwhile, cook pasta according to package directions.
- Drain pasta well and transfer to a wide, shallow serving bowl.
- Combine tofu, bell pepper, peas, and half the sauce in a large bowl, and mix thoroughly but gently.
- Spoon over pasta. Offer remaining sauce to add to taste.
Makes 4 servings.
- 6 tablespoons olive oil
- 8 ounces firm tofu, well drained, cut into 1/2-inch cubes
- 2 tablespoons minced, peeled, fresh ginger
- 3 garlic cloves, minced
- 1 pound fresh shiitake mushrooms, stems trimmed, caps sliced
- 2 cups broccoli florets
- 2 red bell peppers, cut into strips
- 2 bunches green onions, cut into 1-inch pieces
- 1/2 cup sake or dry white wine
- 1/4 cup soy sauce
- 1 tablespoon oriental sesame oil
- Heat 3 tablespoons olive oil in large nonstick skillet or wok over high heat.
- Add tofu; stir gently until starting to brown around edges, about 4 minutes.
- Using slotted spoon, transfer tofu to bowl.
- Add 3 tablespoons oil; ginger; and garlic to skillet; stir 1 minute.
- Add mushrooms; stir-fry until tender and golden around edges, about 5 minutes.
- Add broccoli, bell peppers, and green onions; stir-fry until vegetables are crisp-tender, about 3 minutes.
- Return tofu to skillet; stir to mix.
- Stir in sake, soy sauce, and sesame oil; simmer 1 minute.
- Season with salt and pepper. Transfer to a large bowl and serve.
Makes 4 servings.
Source: Bon Appétit September 2000, Epicurious.com
- 1/4 cup vegetable oil
- 2 cups chopped bell peppers (preferably a mixture of red, yellow, and green)
- 1, 14-ounce package soft tofu, drained, cut into cubes
- 2 large garlic cloves, chopped
- 2 teaspoons chili powder
- 1/3 cup chopped fresh cilantro
- 4, 8-inch-diameter flour tortillas
- Heat vegetable oil in heavy large skillet over medium-high heat.
- Add bell peppers and sauté until beginning to soften, about 2 minutes.
- Add tofu, garlic, and chili powder, and sauté until bell peppers are soft, about 3 minutes.
- Mix in cilantro and season with salt and pepper.
- Remove from heat.
- Wrap flour tortillas in plastic and warm on low in microwave.
- Arrange flour tortillas on work surface.
- Spoon 1/4 of filling into center of each. Fold tortilla sides over ends of filling; roll up to enclose filling.
- Cut each burrito in half; place 4 halves on each plate.
Makes 2 servings; can be doubled.
Source: Bon Appétit December 2000, Epicurious.com
- 1 shallot, peeled (about 1 tablespoon chopped)
- 1 dill pickle or 1 tablespoon fat-free pickle relish
- 1 cup catsup
- 3/4 cup low-fat silken tofu (6 ounces)
- 3/4 cup water
- 1 tablespoon granulated onion
- Place shallot and pickle in a food processor fitted with a metal blade and process.
- Scrape down sides of work bowl.
- Add remaining ingredients and process until pureed.
- Transfer dressing to a covered container and refrigerate; makes 2 cups.
- The dressing may be prepared ahead and stored in a glass jar in the refrigerator for up to 3 days. If it thickens, add a little water and shake jar.
Source: The Taste for Living Cookbook, Miavita.com