Red Curry Noodles and Tofu

Red Curry Noodles and Tofu

Yield: 4-6

Red Curry Noodles and Tofu

Ingredients

  • 8 ounces stir fry rice noodles
  • 2 tablespoons coconut oil (optional)
  • 2 cloves garlic, minced
  • 2 stalks of green onions, chopped
  • 1/2 - 1 tsp ginger powder (or a knob of fresh ginger)
  • 14 ounces extra firm tofu, cubed (My preference is Trader Joe's Organic SPROUTED)
  • 1 - 2 tsp turmetic
  • 1 tsp onion powder
  • 3 tablespoons red curry paste
  • 4 cups stir fry vegetables (carrots, cauliflower, broccoli, red peppers, mushrooms, etc)
  • 1/2 (14-oz) can coconut milk
  • 1/2 (14-oz) can coconut cream
  • 4 tablespoons soy sauce (or coconut aminos), divided
  • 2 tablespoons sugar (or sweetener of choice)
  • 1 tablespoons sriracha (or your favorite hot sauce)
  • handful of cilantro, chopped

Instructions

  1. Prepare noodles according to instructions. Drain and set aside.
  2. Squeeze tofu between paper towels prior to cutting into cubes. Toss with 2 TBS soy sauce (or liquid aminos), turmeric and onion powder. Allow to sit, or you can bake in the oven for 20 - 30 minutes to give a firmer texture.
  3. Heat the coconut oil over medium heat. Alternatively, add 1/4 cup water to pan.
  4. Add the garlic and white parts of green onions.
  5. Saute until soft and onions are a bit transparent.
  6. Add the curry paste, tofu (if not baking), and the vegetables to the pan. Stir gently, and saute until the the vegetables are done – about 10 minutes.
  7. Add the coconut milk, soy sauce, sugar, and sriracha (hot sauce) and allow to simmer just a bit longer.
  8. Add the cooked noodles and combine. Test the noodles for desired tenderness...you can cook them longer in the sauce if needed.
  9. Adjust seasonings, serve, add cilantro on the top
http://realfoodanddrinks.com/red-curry-noodles-and-tofu

This recipe is an adaptation of the recipe at  https://pinchofyum.com/red-curry-noodles.

Warm Quinoa Asian Salad/Wraps

I used to blog about every meal/creation that I would prepare, but I have been failing to do so. I always take photos thinking that I will “get to it later”. Well, that hasn’t worked. I just finished eating this mini meal (a meal in between my lunch and dinner), so I figured I better get to it right away.

I apologize, but just about every measurement listed below is an approximate. But, hey, that’s what cooking is all about right? – making adjustments to suit your own taste buds (well, if you are comfortable with cooking anyway).

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FINALLY, I have added this one “grain” back to my diet. It’s
quinoa  (pronounced keen-wah) and Wikipedia describes it as an edible seed that’s not a member of a true grass “cereal” family. All I know is that, so far, it’s not causing any symptoms of brain fog and my digestive system is handling it just fine. It’s not a sticky grain like rice. It’s gluten free. It stays separated when cooked. It’s also a nice grain that can be soaked, sprouted and eaten raw.

Today I wanted to eat quinoa and I wanted to make some wraps. Because, just a few days ago, I ate lettuce wraps at Ruggles Green in River Oaks and they were so yummy and filling that I decided that I would make a recipe of my own. I didn’t try to make the exact recipe…although I will definitely do so in the future. My taste buds had a mind of their own today.

Ingredients:
  • SaladDressing/Sauce (1 to 2 servings):
  • 1 cup vegetable broth
  • 1 thin slice of onion (about 1/8 cup)
  • 1/2 inch knob fresh ginger
  • 1 to 1/2 tsp fresh garlic
  • green onion tops from 1 green onion
  • 2 TBS fresh cilantro
  • 1/4 cup cashews, soaked and rinsed is best
  • juice of 1 lime wedge and/or 1 tsp apple cider vinegar
  • dash of cayenne pepper
  • salt/pepper to taste
  • Salad/Wraps
  • 1/4 to 1/2 cup cooked quinoa
  • lettuce for salad or wraps
  • Other possible Add-ins:•nori seaweed, dulse, kelp
  • daikon root, Reishi (mushroom), cucumber, cabbage, bell peppers – ALL candida friendly
  • carrots, other mushrooms, chestnuts – NOT Candida friendly
  • Kim-chi (naturally fermented of course)

Instructions

  1. Add vegetable broth, onion, ginger and garlic to a small saucepan – bring to a boil, then simmer 2 – 3 minutes.
  2. Add broth mixture and remaining dressing/sauce ingredients to a blender or Vitamix. (To prevent it from becoming a green sauce, add the green veggies last and don’t mix fully.)
  3. Assemble salad and place quinoa on top or scoop quinoa plus other ingredients into a large lettuce leaf and cover with the warm sauce.

Notes:

This recipe is totally safe for anyone on the Candida “Free” Diet. But, if not following the diet you might use rice vinegar instead and/or add “wheat” free Tamari sauce to your recipe. There are so many possibilities to increase the “Asian” flair of this recipe.

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