January 08, 2012

Tofu Teriyaki

A good meat-less alternative, cubes of tofu, stir-fried with a  mixture of veggies like, peppers, carrots, and kale, and then, tossed together with noodles, makes this a very nutritious and satisfying dish.
This is my own creation but you feel free to add your own favorite veggies to it.
 

main-stirfrynoodle
 
This is my own recipe, I made up to suit my taste but you feel free to adjusted to your own taste. I used Kale because  is a  healthy green, rich in Lutein and good for the health of your eyes.
Check out Kale nutrition facts here.


Ingredients:

1-450 gr. (1 lb.) pkg. firm tofu
3 tbsp. teriyaki sauce
1 tbsp. soy sauce
3 cloves of garlic, minced
1 tbsp. sesame oil
1/4 cup water
1- 454 gr. (1 lb.)  pkg. chinese noodles
1-2 tbsp. vegetable oil
3-4 green onions, chopped
1 carrots, cut in slivers
1 celery, sliced
1 orange or red pepper, sliced
1-220 gr. (1/2 lb.) white mushrooms, sliced
3-4 kale leaves, chopped

Directions:

Cut tofu into small cubes. In a bowl mix together teriyaki sauce, soy sauce, minced garlic, oil and water. Add the tofu cubes, cover and set aside in the fridge for a few hours,( or overnight) to marinate.

Place marinated tofu and the marinade in a frying pan and cook for about 10 minutes, adding more water if needed.

In a wok or a deep frying pan, sauté green onions, in a small amount of oil; add carrots, celery, peppers and mushrooms; let cook or 10-15 minutes or until tender. Add a splash of water if needed. Last, add the chopped Kale and cook until becomes tender.

Cook noodles according to package instructions. Add them  to the tofu-veggie mixture  and toss them together.

Serves: 4

Preparation Time: 30 minutes (+ marinating time) 



Leia’s Culinary Treasures


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