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7oz. firm tofu, cubed 3az. rice noodles powder 2 tbs p. olive oil 1 tbs p. ses am e oil 1 shallot, finely chapped 1 garlic clove, chopped 1 red pepper, seeded and
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Let cool, then cover and refrigerate for up to 3 days. Not suitable for freezing. 1 Put the tofu in a bowl. Mix the marinade ingredients lagether and pour them over the tofu. Marinate for 30 minutes, then drain. Break the rice noodles into %zin. :Keces, then soften according to the package instructions. 2 Meanwhile, heat half the olive oil in a frying pan and add r* drained tofu. Saute for 3-4 minutes until golden. 3 Heat the remaining oil in a saucepan. Add the shallot, IRd pepper and garlic and cook for 5 minutes until soft. 1.:: .tte tomatoes and tomato paste. Bring to a boil, the heat and simmer for 5-6 minutes to thicken. ! ==T-ove from the heat, then use an immersion blender _ _ =ad to a thick sauce. Add the softened noodles and hffc :o the sauce and mash to obtain a chunky puree. Soy is a common allergen and contains isofiavones. Use a little only once or twice a week.
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