Excellent recipe for taming the tofu!
Servings: 4 to 6
Ingredients:
- 1 / 2 cup tamari sauce
- 1 / 2 cup maple syrup
- 1 / 2 teaspoon chili powder
- 1 / 2 teaspoon pepper
- 1 / 2 teaspoon coriander seeds crushed
- 1 / 2 teaspoon garlic powder
- 1 block (454g) tofu, cut into small dice
- 2 tablespoons grape seed oil
- 227 g sugar snap peas, halved
- 1 red or orange pepper, diced
- 227 g mushrooms, sliced
- 230 g kamut udon noodles
- 2 tablespoons unsalted cashews, coarsely chopped (optional)
Preparation:
1. Combine maple syrup, tamari sauce, chili powder, pepper, coriander seeds and garlic powder. Let the tofu marinate for at least 30 minutes.
2. In a wok or large skillet, sauté the sweet peas in oil for about 2 minutes. Add pepper and mushrooms and sauté a few more minutes. Reserve the cooked vegetables.
3. Heat tofu and its marinated into wok or large frying pan. Heat for about 10 minutes. Drain the tofu and set aside.
4. Cook noodles as directed on package. Drain and put them back in the pan. Add the remaining tofu marinade. Mix well and let stand a few minutes (the time that the noodles soak the marinade).
5. Place pasta on serving plate. Add cubes of tofu and vegetables. Sprinkle with cashews, if desired. Serve.
Can also be served over rice or rice vermicelli.
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