Rated 5.0 stars by 1 users
Entree
Asian
4 servings
20 minutes
1 hour
A nutritious and filling dish that is easy to make; it just takes some non-active cooking time for the flavors to marry.
3 cups water
3 large organic celery with leaves
1 block organic tofu (use firm tofu)
4 large Organic Swiss Chard (use Red Swiss Chard) leaves, medium chopped, with stems
1 large organic carrot, finely sliced
3 cloves organic garlic, minced
1/4 teaspoon Kelp Powder, (see notes below)
1/4 cup Tamari Soy Sauce, (see notes below)
3 large organic zucchinis, minced
1 package dry rice noodles
1/8 cup canola oil or safflower oil
1 pat butter (optional)
Salt and pepper to taste
Rinse and drain the tofu well. Boil 2 cups of water and add chopped celery and leaves.
Add garlic cloves and the kelp powder; then tamari soy sauce.
Add minced zucchini then add another (1) cup of water and slow cook for an hour with lid cracked.
Consistency should be just a bit juicy.
In a separate pot, boil Rice Noodles accoridng to package directions, then drain well. To soften, add a bit of canola or safflower oil and a pat of butter. (To you liking or not.)
Pour tofu and veggie over noodles: Do Not Toss! Serve! and Enjoy!
Edible Kelp Powder can be purchased at your local natural food stores or Asian markets. It will add a depth of flavor to the dish.
Tamari is gluten free as it is fermented soy beans and water. Be mindful that the seasoning will be stonger than soy sauce, which has wheat added during fermentation process for added body and flavor.
