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Nutty Tofu & Broccoli Noodles

After coming across and reading this blog post, I decided I needed to take more weekends off from blogging, from here and my business blog. You know me well…I blog a lot. Most times daily. It keeps me going, always looking for new ideas. Walking away for 48 hours can be freedom though. I don’t think deep those days. I *gasp* make meals we have had many times. I don’t bake. Instead I spend time with Kirk and the boys, and have fun! OK, maybe more like go shopping  do yard work and laundry. But still, a girl can dream 😉

Alistaire had his 1 year checkup today. He is well in the 90th and up percentile for height, weight and head size. My little  gentle giant….After the bad ol’ nursie gave him 4 shots, we went and played on the toys in the hospital’s park outside. Bark chips are where it’s at…..

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Walker was loving it – he had the entire play area to himself.

 

BabyB2

 

After a long day today, comfort food was what I wanted most. Nutty noodles, crispy tofu and veggies. Yum.

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Nutty Tofu & Broccoli Noodles

Ingredients:

  • 1 lb fettuccine noodles, broken in half
  • 1 large head broccoli
  • 1 Tbsp neutral oil
  • 1 Tbsp sesame oil
  • 1 large sweet onion, peeled and chopped
  • 16 ounces extra firm tofu, cut bite size

Sauce –

  • 20 ounce can crushed pineapple
  • ¼ cup natural peanut butter
  • ¼ cup lower sodium soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp sweet chili sauce
  • 1 tsp granulated garlic
  • 1 tsp dried ginger

Topping –

  • ¼ cup cashews, finely chopped (used a Thai Lime spiced)

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Directions:

Bring a large pot of lightly salted water to boil, add pasta. Meanwhile cut florets off broccoli, trim stalks, peel off outer layers and chop into bite size pieces. Add broccoli in last 5 minutes of cooking time.

Meanwhile, heat a large skillet over medium-high. Add oil, onion and tofu. Pan-fry until tofu is crispy and golden.

Whisk sauce ingredients together, add to skillet. Reduce heat to medium, heat through.

Drain noodles, toss in sauce.

Serve with cashews sprinkled on top.

Serves 4.

Note:

For best results, use extra firm tofu that is packed in vac-sealed bags, rather than in water. It has been pressed and isn’t water-logged. The texture is amazing! I used a sprouted organic version, extra firm is sold next to traditional tofu in the produce section of many grocery stores.

~Sarah

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Comments

  1. Great recipe! I love tofu and would love to try it without oil. Thanks.

  2. This sounds really good. Chris made meatloaf last night – and I ate like half a pound of broccoli and some mashed potatoes instead. I understand you on the blogging thing. I am “lucky” in that my readership is tiny. I don’t worry about how often or what I write about, nor do I have anyone to answer to. I do it for me, and for adult Knox. I have a lot of favorite blogs and invariably most of them hit a need for a break at some point. I always say that I love your blog and while I would be sad if you took too long of a break, I totally understand. Your blog is real life (and that’s why I like it). Real life gets in the way of online life sometimes and when a conflict exists, real life should always win out.

  3. I totally relate to what you’re saying and every time I see a new post from you, I’m amazed at how you are able to do it so much. I struggle to keep up with it all! I’ve committed to really doing no more than 2 posts a week, I feel it is plenty for me and keeps me from feeling too pressured and keeps my readers attention and that I care. You’re amazing and this dish looks extremely tasty….even if I don’t like tofu 🙂

    • Finally figuring out that extra firm, non-water-packed tofu was what I was looking for…well, it made a tofu lover out of me. Or I suppose I could buy a tofu press, but that takes time…lol!
      I only post once or twice a week on my other blog. I try for at least one a week, just so I don’t fade away – which is I think what happens too often with bloggers. They slow down and then never come back. I fear that. Thankfully the boys play while I write 🙂

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