For the past couple of days it has been raining on and off here in LA, and being from the Midwest, I absolutely love it when it rains! It breaks up the monotony that is sunny California.
With the overcast and gray skies looming overhead, it’s very tempting to stay inside with the space heater on and cook nice, warm, hearty meals…which leads me to: tofu with broccoli and peanut sauce. I call it the: Meaty Dragon in honor of Ch’en.
1 lb fettuccine noodles
1/2 c vegetable broth
1 lb tofu
2 cloves garlic, minced
1/2 c peanut butter- crunchy is the best!! Creamy is just gross and weird. I judge people on their choices of PB
2 tbsp sugar
2 tbsp soy sauce
1 tbsp white wine vinegar
1 head of broccoli, diced
2-3 carrots, diced
Pinch of cayenne
1 tsp ginger
Drain tofu of excess water and cube.
Dice garlic and sauté with the tofu in a skillet with 1 tbsp oil
While that’s sautéing, boil pot of water for the noodles.
Once water is boiling add the noodles.
In a third pan, mix the peanut butter, soy sauce, sugar, ginger, cayenne, vinegar and vegetable broth over low heat.
Keep an eye on the tofu and garlic and keep tossing it so that all sides are golden brown. Then once the noodles have cooked for about five minutes toss in the carrots and the broccoli so that they can become tender in the water while the noodles finish cooking.
Once the noodles are cooked, then drain them with the vegetables and then return it to the pot. Next mix in the tofu and garlic, along with the sauce and your scrumptious Meaty Dragon is ready for consumption!