Soba, Tofu и зеленчуково разбъркване
Това пикантно ястие е пълна със зеленчуци; покриването им по време на готвенето помага да задържат парата, за да готвят по-бързо. Използвахме бадемово масло вместо фъстъчено, за обрат.
Източник: Body + Soul, март 2008 г.
Дози
Eli
27.04.2023 @ 15:22
This spicy dish is full of vegetables; covering them during cooking helps to retain steam and cook faster. We used almond oil instead of peanut oil for a twist. Source: Body + Soul, March 2008. 4 servings. Ingredients: 8 ounces soba noodles, coarse salt, 2 tablespoons grapeseed oil, 1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes, 2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise, 1 1/2 pounds broccoli (1 bunch), broken into small florets, stems discarded, 1 pound bok choy (1 head), trimmed and thinly sliced crosswise, 4 cloves garlic, chopped, 1/2 teaspoon red pepper flakes, 3 tablespoons almond oil, 3 tablespoons rice vinegar, 2 tablespoons soy sauce. Instructions: 1. Cook soba noodles in a large pot of salted water until al dente, about 10 minutes. Drain and rinse with cold water; set aside. 2. Heat 1 tablespoon oil in a large skillet over medium-high heat; add tofu and season with salt. Cook, tossing occasionally, until golden, 12-15 minutes. Transfer to a plate; set aside. 3. Heat remaining tablespoon oil in same skillet over medium-high. Add red pepper flakes, broccoli, beans, garlic, and red pepper flakes; season with salt. Cover (pan will be very full) and cook, tossing occasionally, until vegetables are crisp-tender, 8-10 minutes. 4. Meanwhile, make sauce: In a small bowl, whisk together almond oil and 2 tablespoons water, then whisk in vinegar and soy sauce. Add reserved soba noodles, tofu, and sauce to skillet with vegetables. Cook, tossing, until noodles are heated through, 2-3 minutes.