Thursday, June 30, 2016

Day 174 Rice Noodles with Tofu, Water Chestnuts and Herbs

Rice Noodles with Tofu, Water Chestnuts and Herbs

Juice of 2 Limes
1/4 Cup Soy Sauce
2 Tablespoons Agave Nectar
1 Clove Garlic, minced
1/2 Teaspoon Chili Powder
1/4 Teaspoon Black Pepper, ground

Noodle Dish
4 Ounces Rice Noodles
8 Ounces Extra Firm Tofu, cubed
1 1/2 Cups Purple Cabbage, thinly sliced
8 Ounces Diced Water Chestnuts
1 Cup Cucumber, diced
1/2 Cup White Mushrooms, thinly sliced
1 Sprig Oregano
3/4 Cup Cilantro, chopped
1 Sprig Basil, chopped
1/2 Cup Roasted Peanuts

1.  In a small bowl, whisk together all the dressing ingredients.  Pour into skillet and add tofu.  Let the tofu marinade while prepping the other ingredients.
Marinating tofu

2.  Place the noodles in a medium bowl.  Cover with boiling water and let stand until ready to use.  It will take 5 minutes for the noodles to become soft.
Soaking rice noodles

3.  Heat the tofu in the skillet.  Add the cabbage, peanuts and mushrooms.  Cook until the cabbage is soft. Drain the noodles and add to the skillet.  Heat for a few minutes.  Turn off the heat and add the cucumber and herbs.
Sauteing cabbage and tofu

4 Servings

Soundtrack The Dirty Nil - Higher Power

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