As I said in my previous post, I was all about eating Asian food this weekend. When I was in Baltimore I stopped in this little family owned Vietnamese restaurant. I ordered the tofu noodle dish and it came out piping hot and such an immense amount. I made three meals out of it! Ever since, I wanted to make a meal similar to it, but with my own version. I hope you enjoy, and this is definitely a graduate student’s dream recipe (easy, cheap, and yummy!).
Ingredients: fettuccine (I used spinach, but any will do), bag of frozen veggies, frozen spinach (1/2 bag), 2 cups of shredded cabbage, soy sauce, Teriyaki sauce, all spice, extra firm tofu.
Instructions:
1. Heat the oven to 350. Cut the tofu in slices 1.5″ long and 0.5″ thick. Spray a baking sheet with cooking spray. Lay the tofu on the sheet and drizzle Teriyaki sauce on them. Then sprinkle some all spice. Flip the tofu over and repeat to the other side. Place in oven. At 15 min, flip the tofu onto the other side and cook an additional 15 min or until brown.
2. Cook the fettuccine until it is al dante.
3. In a large pot, combine all the frozen veggies and cook until de-thawed. Add in the shredded cabbage. Once the cabbage is soft add soy sauce. This step is a bit dependent on the person’s palate. IF you like soy sauce, dump it in to get as much taste as possible. If you’re not a fan use a little.
4. Once fettuccine is all cooked, place it in the pot with the veggies and cook so that all the tastes come together.
Love spinach fettuccine, really added some taste to the dish.
5. Place a serving on the plate and lay tofu slices on top of the noodles. Careful, everything will be hot!
Cooked tofu gives it such a pretty presentation.
For two very different dishes and tastes of Asia, these made quite the pair!
Hope you all enjoy!
QuizzChem 