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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A variation of a recipe from The Kopan Cookbook: Vegetarian Recipes from a Tibetan Monestary . It freezes very well and there are many different combinations you could try where it calls for mixed vegetables. Ingredients:
3 tablespoons olive oil |
16 ounces tofu, cubed |
3 cups mixed vegetables, chopped (try 1 head of cauliflower and 4-5 carrots) |
1 lb egg noodles |
1 tablespoon earth balance margarine |
1/2 tablespoon ginger, minced |
1/2 cup onion, diced |
8 ounces mung bean sprouts |
2 -3 garlic cloves, pressed |
1/2 cup frozen peas |
2 cups fresh spinach, chopped |
2 tablespoons braggs liquid aminos or 2 tablespoons soy sauce |
1/2 teaspoon chili powder |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1 -2 tablespoon ketchup (optional) |
Directions:
1. 1) Add oil to a skillet and fry the tofu until brown. Drain on paper towels and set aside.
2. 2) Parboil the mixed vegetables for 5 minutes, then drain and set aside.
3. 3) Cook the egg noodles according to package directions and drain. Stir in the margarine and set aside.
4. 4) Add oil to a skillet and saute the ginger and onion for 2 minutes. Add the bean sprouts and garlic and saute for 1 more minute. Add the peas and spinach for 1 minute. Add the mixed vegetables for 1 minute. Then add the noodles, soy sauce and spices and mix well for 1 minute.
5. 5) Remove from the heat, add the tofu and serve hot.
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