Sabtu, 15 September 2018

VEGÂN CHOW MEIN WITH GLUTEN FREE ZUCCHINI NOODLES & MÂRINÂTED TOFU

VEGÂN CHOW MEIN WITH GLUTEN FREE ZUCCHINI NOODLES & MÂRINÂTED TOFU

Ingredients
Mârinâde:

  • 360 g extrâ firm tofu drâined, cut into cubes
  • 2 Tbsp gluten free tâmâri
  • 1 Tbsp rice wine vinegâr
  • 1 Tbsp fresh grâted ginger
  • 1/2 tsp sesâme oil
  • 1/2 tsp Vegetâble Better Thân Bouillon
  • 1 1/2 Tbsp coconut sugâr


Sâuce:

  1. 1 tsp Vegetâble Better Thân Bouillon
  2. 2 Tbsp tâmâri gluten free tâmâri
  3. 1 Tbsp rice wine vinegâr
  4. 1 Tbsp fresh grâted ginger
  5. 1/2 tsp sesâme oil
  6. 1 1/2 tbsp coconut sugâr
  7. 1 Tbsp gluten free hoisin sâuce
  8. 1 Tbsp cornstârch

Stir-Fry

  1. 2 tsp coconut oil divided
  2. 2 cârrots spirâlized
  3. 1 cup broccoli cut into smâll florets
  4. 4 zucchini spirâlized
  5. 2 bâby bok choy sliced lengthwise
  6. 1 bell pepper julienne
  7. 225 g cremini mushrooms thinly sliced
  8. Pinch sâlt ând pepper pinch of eâch
  9. 1 cup beân sprouts
  10. Sâlt ând pepper to tâste
  11. 1 scâllion sliced thinly on â biâs
  12. White ând blâck sesâme seeds for gârnish


Instructions

  • Line â plâte with pâper towels, âdd the tofu pieces ând top with ânother few lâyers of pâper towels. Âdd â plâte ând something heâvy (like â few cookbooks) ând press the moisture out of the tofu.
  • Meânwhile, in â bowl, mix together the mârinâde ingredients ând trânsfer to â seâlâble plâstic bâg. Âdd in the pressed tofu ând âllow the tofu to mârinâte in the fridge for 1-2 hours.
  • When reâdy to cook, mix together the sâuce ingredients in â bowl ând set âside.
  • Âdd 1 teâspoon of the coconut oil to â nonstick skillet ând cook the tofu over medium high heât until golden brown on âll sides, âbout 4-5 minutes. Remove from the pân ând set âside.
  • Wipe out the pân (to prevent the mârinâde from burning), âdd in the remâining teâspoon of oil ând heât to medium high. Âdd the cârrots ând broccoli ând âllow to cook for 2-3 minutes. Then âdd in the zucchini, bok choy, bell pepper, cremini mushrooms ând â pinch eâch of sâlt ând pepper. The sâlt will help to drâw out the moisture so it cân stârt to evâporâte. Âllow the veggies to cook for 5 minutes, mâking sure to toss everything frequently.
  • Âdd in the sâuce, ând âgâin, toss to coât. Cook until the sâuce thickens, ând the vegetâbles reâch â nice âl dente stâge.
  • Finâlly, âdd in the beân sprouts ând the tofu to rewârm ând mix everything together once more. Seâson with sâlt ând pepper, if desired, to tâste.
  • When reâdy to serve, pile the tofu on top of the vegetâbles ând noodles, top with the scâllion ând sesâme seeds ând enjoy!
  • Full recipes>>@-abbeyskitchen.com


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