Yay! My sis-in-law has arrived! Last night was so great chatting and catching up:) Today was a full day for her, house hunting all over Cincy! From 8:15 in the morning, until about 8pm! Whew! So, it was just my dad and I for dinner tonight — a little father/daughter date:) Lucky me!
gluten free AND vegan!
So what did I make tonight? I treated us to GF Vegan Chili Lime Tofu Stir Fry Pasta! Gosh, was this ever good! My mom does NOT like spicy things — read: black pepper is too hot for her:) So, with it just being my pops and I, I was able to make a dish with a little kick. And did this do the trick!
sweet, spicy, sour and salty!
Here’s what you need:
2 carrots, chopped 1 rib of celery, sliced at a diagonal 4 mushrooms, sliced 1/4 an onion, diced 2 spring onions, sliced 1 clove of garlic, minced 1/4 cup frozen peas 1/4 cup frozen edamame handful of spinach, chopped tofu, drained and pressed 1 tsp EVOO reserved pasta water
sauce: 4 Tbsp Tamari (GF soy sauce) 1 Tbsp agave juice and zest of 1 BIG lime 1 garlic clove, grated 5 mint leaves, chopped 1/4 tsp red pepper flakes (more if you like heat)
yummy mushrooms and carrots!
Start out by pressing your tofu.
Cut your tofu into 6 slices, and then place them on a clean-kitchen-towel-lined plate, and press with a heavy pan. After about 15 minutes, cut the slabs into squares, and then the squares into triangles. Season with salt and pepper.
Sweet Chili Lime Tofu Stir Fry Pasta!
OK. Take a big, non-stick pan, and spray it with EVOO. Then, place your tofu triangles in a single layer in the pan, and let them form a crust — read: don’t touch them for 5-6 minutes. It was really surprising to me, that when they were searing, they were popping and sizzling! This is a good thing! While they’re searing, sprinkle them with 1 Tbsp organic sugar! Also, combine your sauce ingredients and set aside. Then, flip them, and let the other side sear for another 2 or 3 minutes.
Then, add 1 tsp EVOO, and the onions to the pan. Season with salt and pepper, stir them around, and then add your carrots and celery. Let those cook for about 4 minutes, and then add your mushrooms. Allow those to cook down and release their moisture. Add the garlic, and then add your sauce, being sure to coat all the tofu with your sweet and spicy sauce. Stir in your peas, edamame, spinach, and toss everything with your cooked pasta. Stretch the sauce with some reserved pasta water if necessary. Garnish with chopped green onions. YUMMO!
so many outstanding flavors and colors!
This meal was so delicious! I don’t know about you, but I LOVE having an Asian Cuisine night! The flavors of Asian cooking are so bright and fresh! It is a party in your mouth! And this dish was no exception! First, there was sweet, salty, sour and spicy all dancing around in this dish. The sweet agave, salty Tamari, sour lime juice, and spicy red pepper flakes combined to create this deep, complex flavor combination!
GORGEOUS crust on the tofu!
Finally, the textures were just outstanding. The carrots were a little crunchy, the peas and edamame *pop* in your mouth. The pasta is slurpy, and then there’s the tofu! Wow, searing the tofu gave these little triangles an AMAZING crust and texture! There was this delectably chewy outside – and pillowy, yet chewy inside. There was almost a sweet, “bark-like” exterior! A dish that is a 10!
Check the Sign: A spoiled rotten Papillon lives here. :)