VeganMofo 2015 – Day 23: Fusion Challenge.
Spicy peanut, tofu, green beans and carrot on noodles. What’s the fusion element? I used extra fine spaghetti instead of traditional noodles. Real morish comfort food with a lovely combination of flavours.
400g firm tofu
1 tablespoon of dehydrated vegetable stock (or powered equivalent)
2 tablespoons of soya sauce
1 tablespoon coconut oil
3 tablespoons peanut butter of choice
1 tablespoon soya sauce
2 tablespoons lemon juice
1 teaspoon sesame oil (optional)
1 tablespoon finely minced ginger
2 – 3 cloves garlic
1 – 2 fresh red chillies
1/4 cup of boiling water
250g green beans, finely sliced
3 large carrots, spiralized into noodle-like strips
250g or rice vermicelli noodles (or thai rice noodles, or any kind of long pasta strips of your choice) – prepared to package instructions
Fresh coriander for garnish
– Melt the coconut oil in a saucepan or wok over medium heat.
– Add the tofu and sautée until starting to get crispy
– Add the dehydrated vegetable stock and stir fry for a few minutes until tofu is covered
– Add 2 tablespoons of soya sauce and stir fry for a couple of minutes until tofu is covered and starting to caramelise. Then set aside in a bowl.
– lightly steam greens beans for 6 to 7 minutes and carrots for 4 minutes
– Place a saucepan or wok on medium heat and add enough water to cover the bottom of the pan
– Just before the water starts boiling add the ginger, garlic and chilli.
– Simmer for 2 to 3 minutes ensuring there’s enough water to prevent from sticking
– To prepare the peanut sauce add all of the ingredients to a deep bowl and whisk together. Add more boiling water if necessary – the consistency should be thick enough to just drip off your finger without being too runny.
– Add the peanut sauce to the saucepan with the ginger, garlic and chilli mixture.
– Allow to simmer until mixture starts to bubble
– Add the green beans and mix, then add the carrots and mix and finally the sautéed tofu.
– Simmer for 2 to 3 minutes and the add your noodles.
– Simmer for 2 to 3 minutes until noodles are well covered.
– Spinkle with fresh coriander and serve.