Monday, August 10, 2009

Red pepper and tofu recipe

I discovered this recipe in March while we weren't eating meat during Lent. It's now one of my favorites and is perfect for bell pepper season. It'll feed you for a couple of days as well!

Tofu Stir-fry with Noodles and Red Peppers

2 T canola or vegetable oil
1 package extra-firm tofu. Cut it into lots of cubes.
2 red bell peppers, cut long and thin, seeds removed.
1/2 head of green cabbage, cut thinly.
2 garlic cloves, slivered.
1/4-1/2 t. red pepper flakes (I use ground red pepper since that's what I have).
2 T peanut butter, smooth or creamy.
1/4 c. soy sauce or tamari
1/4 c. rice vinegar.
1/2 package of spaghetti, cooked.

Heat 1 T. oil in large skillet over high heat; add tofu and 1 t. salt. Cook, tossing occasionally, 8-10 minutes until golden.* Transfer to plate when finished.

Heat remaining 1 T. oil in same skillet over med-high heat. Add bell peppers, cabbage, garlic, pepper flakes, and 1/2 t. salt and mix. Cover. Cook, tossing occasionally, until veggies are crisp-tender, 8-10 minutes.

Meanwhile, make the sauce. Stir together p.b. and 1/4 c. hot water in a small bowl until smooth. Stir in soy sauce and vinegar.

Add tofu, spaghetti and sauce to skillet. Simmer until heated through and saucy, 1-2 min.

Adios mis amigos, hermanos y hermanas

*I've talked to a lot of folks who never feel like they're able to cook tofu correctly. The key is to get the oil HOT and be patient while the tofu cooks. The more it looks like the color of french fries, the better the taste and texture!