Hello, Young Padawan
As the days have got chilly again lately, how about fixing ourselves a nice little hot meal?
Hold on tight, my young padawan, I take the wheel… ok just the pan.
Fried tagliatelle, tofu and teriyaki 🇯🇵
For 2 servings
– ¼ of a bag of organic half-brown rice tagliatelle (or choose whatever pasta you want after all! Picture of mine below for those who lives in Europe and fancy the adventure, they are really good.)
– a block of smoked tofu
– 1/3 cup of teriyaki sauce
– 1/4 cup of water
– 2 tbsp of olive oil
– 6 shallots
– 1 small fresh onion with the green stem
– 1/3 cup of unsalted non-roasted cashews
– turmeric powder, salt, pepper.
– a vegetable of your choice to go with, I like zucchini, so: a zucchini.
– a small bowl of seasoned salad per person
– Optional: some cherry tomatoes, pan-fried for a few minutes in a hot pan with a drizzle of olive oil and thyme for the decoration (and also the taste), you will love it, trust me!
Soak the tagliatelle in cold water, set aside for 10 minutes, then cook for 5 minutes in a large volume of boiling water, drain them, set aside.
Cook the zucchini cut in small cubes for 5 minutes with a gentle steam. They must remain crunchy. Set aside.
Put the cashew nuts in a small bowl, add 3 or 4 teaspoons of turmeric according to your taste, stir well for the turmeric to stick to the cashews. If this is not the case it is because they are a little dry, then use a spray of water to moisten the cashews a bit, stir well.
Put the turmeric cashew nuts in a hot pan for a few seconds, stirring regularly. Remove them when they start to brown, it’s good, it’s roasted, it smells like heaven in the kitchen!
Finely mince the shallots, the small onion and cook them for a few minutes with a tablespoon of olive oil in a hot pan.
Cut the tofu into cubes, remove the onions and shallots from the pan and cook them with a tablespoon of olive oil.
Once they start to brown, put the shallot-onion mixture, add the turmeric toasted cashews, add the teriyaki sauce and thin the sauce with water according to your preference of consistency (I pour half water of teriyaki sauce).
Stir for a few seconds, add salt and pepper, taste, add pasta and cut the fire under the pan.
In a deep plate, arrange the tagliatelle, put the garnish remaining in the pan on the top and drizzle with the juice.
Optional: some cherry tomatoes roasted with thyme for topping (and taste buds !).
To this plate, I add 2 bowls per person: one with a nice little seasoned salad and another with the zucchini.
And here is a nice little meal for the cool and rainy spring days!
Take care and bon appetit 😋 itadakimasu!