Prairie Canary Tofu Stir-Fry
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Credit: Carly Groben, Chef/Owner, Prairie Canary, Grinnell, Iowa
The National Culinary Review, October 2013
1 (8 oz.) package buckwheat soba noodles
1 t. garlic
½ t. minced ginger
½ cup broccoli, steamed
½ cup cherry tomatoes, halved
½ cup zucchini, diced
½ cup red bell peppers, diced
½ cup green bell peppers, diced
1 (14 oz.) package water-packed tofu, drained, cut in bite-size pieces
¼ cup brown sugar
1 cup rice wine vinegar
1 T. Sriracha sauce
1 t. soy sauce
¼ t. cumin
¼ t. coriander
1 lime, zested
Fresh cilantro and white sesame seeds, for garnish
Method: Prepare noodles. In wok or saute pan, saute garlic and ginger. Add broccoli, tomatoes, zucchini, red and green bell peppers, and tofu; toss together. Stir until heated through. In small bowl, combine sugar, vinegar, Sriracha sauce, soy sauce, cumin, coriander and lime zest. Add to vegetables; heat. Toss with noodles. Garnish with cilantro and sesame seeds.
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