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Monday, 10 June 2013
Breakfast recipes - Tofu Pasta
Ingredients
Extra Firm Tofu - 7 oz (cut into small cubes)
Chopped Garlic - 1/2 tsp
Onion Powder - 1 tsp (or slice a small pice of onion and use that instead)
Bell Pepper - 1/2 (sliced)
Broccoli Florets - 1/4 cup
Carrots (chopped) - 1/4 cup
Soy Sauce - 1 tblsp
Chilly Garlic Sauce - 2 tsp (or to taste)
Lemon Juice - 1 tsp
Sesame Oil - 2 tblsp
Sesame Seeds (toasted) - 1 tblsp (optional, for garnish)
Method
1. Cook the pasta in salted boiling water according to the package instructions. Drain the water and keep it ready.
2. Pat dry the tofu with a paper towel and cut it into small cubes.
3. Heat 1 tblsp oil in a pan/wok and add the tofu cubes. Fry on medium flame (stirring occasionally) till the sides are browned. This takes about 10-15 minutes.
4. Once the tofu becomes crispy and brown, move the tofu to the sides and make a well in between.
5. Add 1 tblsp of oil and add the chopped garlic and onion powder.
6. After a minute add the remaining vegetables in quick sucession - broccoli, bell pepper, carrots.
7. Increase the heat and stir fry for 2 minutes.
8. Mix in the lemon juice, soy sauce and chilly garlic sauce. You may also use pasta sauce instead.
9. Finally toss in the pasta. Make sure the sauce coats the pasta nicely. Check for salt and other seasonings. If you like the pasta more spicy, add 1/2 tsp of black pepper powder or red pepper flakes.
10. Switch off and serve. You may top it with toasted sesame seeds to add a crunch to the dish.
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