Yield: 4 Servings
|½ pack||Extra firm tofu, (herb is good)|
|\N \N||Soy sauce|
|4 \N||Cloves garlic, crushed|
|\N \N||Fresh grated ginger, (a thumb-sized|
|\N \N||, piece)|
|\N \N||Cayenne pepper|
|4 cups||Fresh veggies, (anything is good)|
|\N \N||, , (up to 5)|
|½ pack||Soba, or another Asian|
|\N \N||, noodles|
|1 tablespoon||Oil, (I use Asian hot|
|\N \N||, sesame oil) , (up|
|\N \N||, to 2)|
|1 \N||Handful of cashews, (optional)|
(attributed to Cathrine Fischer) Cut the tofu into squares. Make a marinade with the crushed garlic cloves, ginger, enough soy sauce to cover the tofu, and as much cayenne as you want. (I use a lot! ¼ tsp) Marinate the tofu as long as you can, ideally at least 2 hours.
Chop the fresh vegetables.
Cook the noodles according to the package directions.
Heat oil in your wok or pan, add tofu and marinade while hot. Stir fry until the tofu is heated through. Add veggies and stir fry as normal.
Before you serve, add noodles and stir to coat. If you want the cashews, put them in before you serve.
Posted to EAT-L Digest by Cheryl Gilbert <cgilbert@...> on Mar 2, 1997 Posted to EAT-L Digest 9 May 96 From: hosey <hosey@...>
Date: Sun, 2 Mar 1997 21:58:59 -0500