Yum! I am just under the wire with this post, which is my contribution to the Vegetable Love phenomenon that is sweeping the vegan nation. I was very busy this evening, you see, watching Project Runway Canada with my whole neighbourhood. So I didn't get to post this any earlier because I was watching Iman woodenly deliver horrible dialogue to a variety of crazy Canadian fashion types. Totally worth it.
Nothing says loooooove to me like tofu and noodles, it is supreme comfort food. So, happy Vegany Valentine's Day everyone! And while we're getting all lovey, don't you think "sugar snap pea" is a pretty good nauseating pet name for your loved one?
Valentine's Tofu and Noodles
1 block of firm tofu
1/2 cup tamari
juice of one lime
2 tbsp of sesame oil
1 tbsp grated ginger
1 clove of garlic
tsp of hot chili sauce (or more if you're feelin' hot! Hot! Hot!)
You can be all sassy like me and cut your tofu into hearts. Then you marinate those hearts in a mixture of the rest of those ingredients.
I just spooned some marinade over each tofu heart and kept about half of it for the noodle sauce.
After twenty minutes (or longer if you're blessed with patience) fry the hearts over high heat. Set aside until your noodles are done.
Bits of tofu that were left over when you cut out the hearts! (probably about 1/2 a block)
A pot full of somen noodles (I used three of the little bundles)
One cup of sugar snap peas
1/2 cup chopped cilantro leaves
2 green onions, chopped into little round pieces
1/2 cup toasted peanuts, chopped
3/4 cup low fat coconut milk
reserved marinade from the tofu hearts
Fry the tofu pieces over high heat until they are dark and tasty.
Cook your noodles, drain them, and let them cool a bit.
Mix the coconut milk with the remaining marinade, and dump over noodles, toss to coat.
Add tofu and snap peas, toss again.
Top with chopped cilantro, onions, and peanuts. Eat your heart out. (Snort!)
To be shared with a loved one, right Shy Dog?