I made this dinner for my sisters, to show them once again how tofu can be substituted for meat in practically any dish. Maybe it is not the tastiest food in the world, (OK, I’ll admit, not by a long shot!), but there are plenty of things you can do to infuse flavor. The way flavor happened here was by simmering the tofu in a strong soy sauce-based mixture. By doing this, it tasted like it had been soaking in a marinade for hours.
Tofu is great for vegetarians, but I think should be substituted for meat every now and then. It is a fast, healthy and cheap, not to mention delicious, when interestingly cooked.
*This is a Blood Type A Diet Friendly Dish*
You will need:
2 tbs mirin
2 tbs rice wine vinegar (or 2 tbs fresh lime juice)
3 tbs soy sauce
1 tbs fine white sugar
1/2 cup veggie or chicken broth
2 leeks, white parts and some green, cut in half lengthways and sliced into 1/2 rounds
1 large carrot, grated (use large setting on box grater, and grate in short motions so the pieces are short and chunky)
3 cups spinach leaves or chopped chard leaves
1 lb firm tofu, cubed (about 2 1/2 cups cubed tofu)
3/4 to 1 lb tagliatelle pasta or other pasta (use Buckwheat noodles if you are a strict Blood Type A dieter)
1 – In medium bowl mix first 5 ingredients together. Prep veggies and dice tofu. Put pot of cold water in pot and place on high heat for your pasta. Cook according to instructions, and rinse with cold water. Set aside until ready to use in dish.
2 – Put wok or saute pan on medium heat and add the soy mixture. When it heats up, add the tofu, leeks and carrots and bring to a boil. Turn heat down and stir the mixture until everything is coated with the liquid. Cover and simmer for 15 minutes, stirring occasionally.
3 – Add the spinach and continue to cook for another 3 or 4 minutes. Add the rinsed noodles and mix everything gently with a tongs, or two wooden spoons. Cook until noodles become warm.
Serve immediately, adding some hot sauce or crushed peanuts if you like.