Peanut Pasta With Tofu – appetizers – Hope you will like this one also, it is one of the best appetizers. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Make it a goal to eat at least one piece of raw fruit or a handful of raw vegetables every dayI try to eat an apple first thing in the morning to get it out of the way.
Ingredients (use vegan versions):
- 1/4 cup seasoned rice vinegar (or 3tbsp oriental sesame oil
- (or white vin +2 teaspoon vegan sugar) I used 2 tablespoon spicy and 1 tablespoon olive)
- 1Tbsp soy sauce
- 1 teaspoon vegan suga
- 1 pkg. firm or extra firm tofu cut into 1/2 inch cubes
- (gently squeeze out excess water before cubing)
- 12 oz penne pasta (dried)
- 2 cup Chinese pea pods (I used 1 bag frozen
- stir fry veggies with vegan sugar snap peas….(this is Alaska, nothing
- is fresh
- 2 cloves garlic minced (I used much more)
- 1/2 cup plum jam
- Extra full 1/2 cup crunchy peanut butter
- 1/8 teaspoon ground ginge
- 1/3 cilantro leaves (I omitted these)
- 1/4 cup sliced green onions
- cilantro sprigs
- crushed red pepper flakes
Directions:
1) In a medium bowl mix vinegar, 1Tbsp of the oil, soy &
vegan sugar.
2) Put some oil (I used spicy) into a skillet and fry the
tofu. This doesn”t take a lot of oil. maybe a couple of
tablespoons. The tofu will absorb the oil and turn a soft
golden color. Don”t over cook. Bear in mind that you can”t
under cook it as it is edible right from the box…
bland and tasteless but edible. Remove from fire and mix in
with mixture from #1. Gently mix it in and allow to
marinate. Stir occationally.
3)Start a pot to boil with water to cook penne. While water
heats get together ingredients for sauce.
4) When Water boils, add penne and cook over med high heat
for about 7-9 minutes until pasta is ALMOST tender to bite.
Add pea pods or stir fry veggies & cook for 1 more minute.
Drain.
5) Remove tofu from marinade and reserve the extra for use
in the sauce.
6) In the tofu skillet, Heat remaining 2 Tbsp. of oil over
medium heat. Toss in garlic and stir cooking JUST until
fragrant, about 30 seconds. Add jam, peanut butter, excess
marinade from tofu and ginger. Cook just until sauce is
smooth and well blended.
7)Remove from heat and add pasta mixture, cilantro leaves
and green onions. Mix gently but thoroughly. Mix in
tofu. Garnish with cilantro sprigs. Season to taste with red
pepper.
This was surprisingly easy and
quick….ENJOY!! Gresha and David
Serves: 4 easy
Preparation time: 20 min
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