Monday, 16 March 2015
Coconut Curry Tofu
A great and easy make ahead meal
1 can lite canned coconut milk
3 tbsp Bragg's liquid soy
2 tbsp curry powder
2 tbsp toasted sesame oil
1 tsp turmeric
1 tsp coconut sugar
2 cloves garlic
Pinch of salt & pepper
1 bunch of cilantro
1 brick of extra firm tofu
2 packages of Shirataki noodles
**use organic when possible**
Yields 4 servings
Remove tofu from its packaging. Squeeze the liquid out of the tofu. You can lie it down on a dish towel with a heavy pan on top of it or you can do what I do and just gently squeeze and squeeze being careful not to break it apart till majority of the water is out. It's not completely necessary for this recipe for it to be 100% dry.
Add all ingredients except tofu and mix well
Chop tofu into cubes and add it to the rest of the mixture
***Marinate the tofu in a bowl with a lid in the fridge for 24-48 hrs***
Other cooking options:
1. You can eat this right away or let it marinade for at least a few hours for the tofu to absorb the flavours. The longer the better the flavour.
2. After the 24-48 hours you can remove the marinaded tofu. Gently squish excess marinade out of it then sauté or fry it and add it to your meal of choice then saving the marinade for example for a lentil curry soup for the next day or thicken it up and use it a sauce to be drizzled over veggies.
3. Make marinade but do not add tofu. You can fry or sauté the tofu up on its own ( you will need to squeeze more of its own liquid out as much as possible if using this method) and use the marinade as a sauce for your whole grain/pasta option and top it with the crispy tofu.
chop 1 large tomato
slice 1/3 cup of red onion
1/2 sweet pepper of your choice
( can be less or more of any of these ingredients )
Add veggies and tofu with marinade to a pot and simmer on medium heat for about 5 minutes
Add the Shirataki noodles. Simmer for another 10 minutes ( approx ) and serve.
I found I needed to add more salt after I added the noodles being that they have no flavour at all.
**Note** A little on Shirataki noodles, Miracle noodles etc. These types of noodles come in many varieties of shapes that mimic the pasta we are used to. What they don't offer is the carb load or calories that regular pasta offers. Is this good or bad? The break down is its a great low carb & low calorie option for those who don't want to over eat on carbs or are on a low carb diet or feel they have consumed enough calories for the day or wanting a heavier snack without the worry of all the extra calories. With the good or shall I say "the ok" comes with the bad or the " not so good " unlike our regular pasta these have No nutrients.
Here's a look at the nutrition label.
In comparison, regular white pasta offers more nutrients then these types. Whole grain pasta offers even more. These have an abundance of essential nutrients.
So my take on these types of noodles is use them wisely. They should never be a staple in ones diet rather just an occasional option. Another note too is if we do not feed our bodies with our daily essential nutrients our bodies will become deficient which in return can create disease. Try to eat mostly whole foods which are rich in nutrients and less foods with none or empty calories.
Hope you find one of the above cooking options that will work for you, if not tweak it to suit your taste buds after all a recipe is just a foundation to ones own creation?
Mostly may you be Nutritionally Well.