Adzuki Bean Spaghetti with Peanut-Lime-Ginger Tofu

Adzuki Bean Spaghetti with Peanut-Lime-Ginger Tofu

Ingredients:
1 Package Adzuki Bean Spaghetti
1 Package Firm Tofu
Extra Virgin Olive Oil
1 Tbs. Sesame Oil
2 Garlic Cloves, minced
1 Tbs. Sesame Seeds

Marinade:
1/4 Cup Mikee Teriyaki Sauce
1/4 Cup Brianna's Ginger Orange Dressing
1/2 tsp. Cracked Pepper
2 Cubes Frozen Ginger
1 Cube Frozen Red Chili
2 Garlic Cloves, minced
1 Tbs. Light Soy Sauce
1 Tbs. Toasted Sesame Oil
1 Tbs. Sesame Seeds
1 Tbs. Creamy Peanut Butter
1 tsp. Lime Juice

Directions:
Drain Tofu well and cut into even squares. Combine all ingredients for the marinade. Mix well and toss gently with tofu being careful not to break the tofu pieces. Leave marinating for at least 20 minutes.

Set up a pot of water to boil. Once water is boiling, lower to a simmer and add Adzuki Bean Spaghetti for about 4 minutes or until done (no longer than 6 minutes).

In the meantime, heat up a non-stick pan and add 1 tablespoon of Extra Virgin Olive Oil. Add 2 of the minced Garlic Cloves. Sauté until golden brown. By this time the spaghetti should be cooked. Transfer the spaghetti with a pasta spoon directly to the pan with the garlic. Add a drizzle of Olive Oil and stir to coat.

Remove Spaghetti from the pan, set aside and wipe the pan clean. Add remaining 1 tablespoon of Toasted Sesame Oil. Once at a medium high heat add the marinated Tofu in batches (I did it in two batches) being sure not to crowd the pan. Once bottoms are golden, about 4 minutes, carefully flip the tofu pieces and continue for all sides. Remove tofu, lower heat and add the Sesame Seeds to toast for not more than a minute. Top the Adzuki Bean Spaghetti with the Marinate Tofu and Sesame Seeds and serve immediately.




Enjoy!

Comments

  1. Drain Tofu well and cut into even squares. Combine all ingredients for the marinade. Mix well and toss gently with tofu being careful not to break the tofu pieces. Leave marinating for at least 20 minutes. best embroidery machine

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