I love Anne Lindsay cookbooks! Her meals are quick, simple, health conscious, and delicious. Although her cookbooks are not completely vegetarian, I still highly recommend them for non-meat eaters as a few substitutions can turn pretty much any recipe vegetarian. This blog post is based on a chicken recipe from Anne Lindsay’s cookbook Lighthearted at Home.
This recipe only takes about 30 minutes to prepare, but if you want to speed up the process you can make the sauce up to 4 hours in advance. You can also prep all of your vegetables beforehand.
To make a Thai flavoured rice bowl: 1) cook rice 2) lightly steam your veggies 3) prepare tofu and sauce as below. 4) Layer rice, vegetables, tofu on a bowl. Drizzle with sauce and serve topped with chopped cilantro.
Thai Noodles with Tofu and Broccoli
Makes 4 servings
250 grams thin noodles (Oriental egg noodles or rice noodles work well)
4 cups broccoli, chopped
2 carrots, cut into julienne strips
2 tsp canola or peanut oil
1 1/2 tbsp ginger root, grated
3 cloves garlic, minced
1 package firm tofu
1/2 cup fresh cilantro, chopped
1/2 cup low sodium vegetable broth
3 tbsp apple cider vinegar
3 tbsp low sodium soy sauce
2 tbsp natural peanut butter (Crunchy peanut butter adds nice texture)
2 tsp sugar
1 tbsp sesame oil
1 1/2 tsp hot pepper sauce
- Whisk together sauce ingredients and set aside.
- Bring a large pot of water to a boil. Cook noodles according to package instructions. Add vegetables to cook for 2-3 minutes. (You may need to add the vegetables first depending on the instructions for the noodles. Drain vegetables and noodles when cooked.
- In a nonstick skillet or frying pan, heat oil over med-high heat. Stir-fry ginger and garlic for about 30 seconds. Add tofu and cook until it is browned.
- Stir sauce into tofu mixture and bring to a boil. Remove from heat and mix with noodles and vegetables.
- Serve topped with cilantro.
Recipe adapted from Lighthearted at Home by Anne Lindsay