Dinner in 30 minutes.
Red pepper/walnut puree, creamed carrots with agave, braised tofu with crispy ginger and sesame seeds, tofu noodles with roasted almond oil and scallions. Side of arugula salad with a sweet/tangy dressing.
All prepared from what I happened to have had in the frig.
Red Pepper: Sautee the red peppers, when almost soft ...add the walnuts, sautee for a few minutes...let cool. In a food processor...puree with some olive oil, fresh garlic and some sea salt. I also added some cayenne.
Carrots: Simmer carrots or steam until soft.
In a food process...puree until creamy...add some veggie
margarine, salt and a bit on un-sweetened soy milk...add a little agave to pump up the sweetness.
Tofu: Braise the tofu in olive oil..but first cut into 1/2" think slices and let sit on a towel or paper towel
to draw out the excess water.
Add some tamari ...as it is cooking and let the tofu brown.
Remove the tofu and add the ginger...which has been chopped up ...fry up until crispy...add the tofu back in.
Noodles: Drain the noodles from the package and rinse well with cold water. Cook as directed...15 seconds before draining add the cut up scallions. After draining...place back in the pot, add the roasted almond oil to taste, tamari and sesame seeds. Saute for a minute...this really helps separate the noodles and makes them less rubbery.
Whoa! Now my respect for the Shirataki noodles has just doubled. It can certainly be cooked with just about any ingredient as long as it blends well with it. It seems easy to prepare too seeing as the blog author made it with the only available ingredients in the fridge.
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These are one versatile noodle as you can add them to many recipes. Basically, anywhere you want pasta, you substitute these noodles.
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