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MSGID: 34837.fidonet_cooking@1:105/500 2d751ad4
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rice Noodles & Tofu With Asian Pesto
 Categories: Pasta
      Yield: 4 Servings
 
      2 cl Garlic; crushed
      2 sm Fresh hot chile; seeded
           - (optional)
    1/2 c  Unsalted peanuts;
           - dry roasted
      1 ts Fresh ginger; grated
  1 1/2 c  Fresh ciantro, mint, or
           - Thai basil;
           - loosely packed
    1/2 c  Fresh parsley leaves;
           - loosely packed
      2 tb Toasted sesame oil
      1 tb Neutral vegetable oil
      8 oz Extra-firm tofu;
           - drained & diced 1/2"
      1 lb Rice noodles; fresh or dried
 
  In a food processor, combine the garlic, chile (if using), peanuts,
  and ginger, and process until minced. Add the cilantro and parsley
  and process into a paste. With the machine running, add the sesame
  oil through the feed tube and process until smooth. Set aside.
  
  Heat the vegetable oil in a large skillet over medium-high heat. Add
  the tofu and cook until golden brown all over, about 5 minutes.
  Sprinkle with the tamari, tossing to coat. Reuce the heat to low and
  keep warm.
  
  Prepare the rice noodles. If fresh, rinse under very hot water and
  place in a large, shallow serving bowl, separating them into
  individual strands. If dried, plunge into a large pot of boiling
  water to soften. Drain and place in a large, shallow serving bowl.
  Toss the noodles with the pesto to coat evenly. Top with tofu and
  serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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