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Modifying Recipe "Tasty Stir Fry"
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Ingredients:
Marinade: 5T tamari (or soy sauce) 2T rice vinegar juice of 1 lime 1.5t red curry paste (this is the part that gives it spice and ties the recipe together) *red curry paste ingredients: red chili, garlic, lemongrass, thai ginger, salt, onion, kaftir lime, coriander, pepper* 2t agave nectar 1t fresh ginger, grated, chopped 2 cloves garlic, minced 1T olive oil (optional) Stir-Fry: 1/2c edamame 1c thin sliced bell peppers 1/4t red pepper flakes 14oz rice noodles 2-3 carrots, peeled, cut 1/2 small onion, cut 1t arrowroot 2 more cloves garlic, minced 10oz firm tofu cut into triangles
Directions:
In a container with a lid, combine marinade ingredients and place pressed and cut tofu in the container. Let sit for at least an hour, shaking or stirring occasionally. Meanwhile, fill a saucepot with water and bring to a boil. Take off the heat and add rice noodles. Soak for 10 minutes then rinse and drain with cold water. Set aside for later. Heat a wok with olive oil and add stir-fry ingredients, minus the arrowroot. Cook on med-high for a few minutes and then add the tofu. Keep the marinade in the container and add the arrowroot, stirring to dissolve. Add arrowroot-marinade mix to the wok and heat until it is a thicker sauce and veggies are cooked and heated through. Serve over rice noodles or quinoa. I like to mix up the sauce with the noodles on my plate, not before hand. Plus, I think it makes the presentation better and the noodles not soggy. The second time I made this I served it over quinoa.
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