 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
I haven't tried it but it sound great! Macrobiotic, Vegan, Vegetarian Ingredients:
1 lb firm tofu, drained and cut into 1/2-inch cubes |
2 -3 tablespoons tamari |
1 cup boiling water |
1 tablespoon olive oil |
2 large garlic cloves, minced |
1 lb zucchini, cut into 1/4-inch half moons |
1/3 cup sun-dried tomato, finely chopped |
1/4 cup fresh basil, minced |
1 cup arame seaweed, loosely packed rinsed and drained |
Directions:
1. Place the tofu and 1 tablespoon of Tamari into a medium-sized container with a tight-fitting lid. Set aside to marinate for 10-15 minutes, shaking occasionally. Meanwhile, place Arame in a bowl and pour the boiling water over it. Let sit for 15 minutes. Drain. In a wok or large skillet, heat the oil. Sauté the garlic for 10 seconds, stirring constantly. Add the tofu, any unabsorbed Tamari, and the soaked Arame, and stir-fry for 1 minute. Stir in the zucchini and 2 tablespoons of water. Cover and cook over med-high heat about 3-4 minutes. Stir in the Sun Dried Tomatoes and basil, and additional Tamari to taste. Serve with noodle, or rice.
|
|