Carolina Kitchen: Pad Thai zucchini noodle with tofu
ASHEVILLE, N.C. (WLOS) —
By The Writer's Bistro Chef Richard Petrelli
- Tofu 8 oz
- Sesame oil 2 T
- Soy sauce 4 T
- Fresh ginger 1 T
- Garlic 1 T
- Zucchini noodles 8 oz
- Garlic 1 t
- Tamarind paste 2 T
- Lime juice - 2 T
- Soy sauce - 2 T
- Vegetable broth ½ cup
- Brown sugar ¼ cup
Take Tofu and and place in a colander with a bowl underneath. Press it for a couple hours to get the moisture out.
Mix sesame oil, soy sauce, ginger and garlic and after the tofu is pressed, cut tofu into four two-oz. portions and marinate the tofu overnight.
Cut zucchini on a mandolin until you have long noodle-like cuts and hold.
Mix remaining ingredients in a small sauce pot. Bring to a boil and reduce to a simmer.
Simmer for approximately five minutes until tamarind paste is softened.
In hot sauté pan, sear tofu on all sides to cook. About 1 minute on each side then remove and hold hot.
Add zucchini noodles and sauté for a minute until soft. Add Pad Thai broth and bring to a simmer tossing zucchini to coat.
Remove from heat and plate with zucchini in middle with broth surrounding and tofu on top of noodles. Garnish with shredded carrot, peanuts and a lime wedge on the side.