Friday, June 18, 2010

Tofu with Gingered Peanut Sauce and Broccoli

Pat Crocker The Vegan Cook’s Bible

8 ounces of wheat free pasta
8 oz firm tofu cubed
2 cloves garlic crushed
1 tablespoon gingerroot grated
1 jalapeño pepper chopped
1/3 cup wheat free tamari
2 tablespoons agave nectar
1/3 cup peanut butter
1/3 cup warm water
Olive oil
1 onion chopped
2 cups broccoli florets (I don’t measure, I just use the bunch)
1 small container of spinach (recipe calls for 2 cups)

In the morning put the peanut butter and water together and let soak.

Also, cube tofu and add garlic, gingerroot, jalapeño, tamari and agave together and marinate in separate bowl.

At night, follow the directions to making pasta while you…

Add oil and onion in wok and fry for 3 minutes (or until translucent) lift tofu from marinade and stir fry 2-3 minutes. Put onions and tofu in the marinade bowl and add peanut butter and water.

Add more oil to wok and fry broccoli until tender crisp. Sir in tofu mixture and spinach and al dente pasta until spinach is ready to eat.

Yummy, this is my favorite recipe.

No comments:

Post a Comment