When I spied the recipe for Linguine with Tofu and Coconut-Lime Sauce on Crystal’s blog, I was instantly smitten. Coconut + Lime = Awesomeness. Plus, I had everything to make this amazing sounding dish on the spot! My friend Kristen was coming over for dinner and I figured this would make a quick and delicious vegan meal. Originally, I was going to use the magic loaf studio to concoct some kind of tasty magical loaf, but didn’t want to risk turning on the oven, as it was already hot enough in the kitchen. So after studying Crystal’s recipe, I made a few mental notes and got to cooking. When you have someone else in the kitchen it seems silly to keep running to the computer to check on a recipe, so I just started chopping and frying as Kristen, Cornelius and I laughed and talked and drank ice cold club soda to keep cool.
I wish I had the forethought to take some photos before we all dug in (and hey, each one of us went back for seconds), but it didn’t even cross my mind. So unfortunately, you’ll have to stare at my very unglamorous refrigerated leftovers tucked inside a Que Pasa salsa container. Someone is going to have a very lucky lunch tomorrow!
fettucini with tofu and coconut-lime sauce
My notes: Although I did like the taste of using regular Italian fettucini here, next time I would use Asian rice noodles instead to keep things a bit more authentic. I also added in spinach and basil to the recipe since I had some on hand. This is a great recipe base to use up any vegetables in your fridge, so if you’ve got some celery, bok choy, carrots or broccoli on hand, throw it in!
(recipe adapted from poco-coco.com)
1 500 gr package of fettucini
1 package extra-firm tofu, patted dry and cut into 1/2-inch squares
1 tablespoon dark sesame oil
2 garlic cloves, minced
2 tablespoon peeled minced fresh ginger
1 c sugar snap peas, trimmed
1 red bell pepper, sliced into 2-inch strips
3 green onions, sliced
1 bunch spinach
1 small bunch basil
1/2 cup vegetable broth
1/2 t cornstarch
1 can light coconut milk, well-stirred
2 T soy sauce
juice of 1 lime + zest
1. Cook pasta according to package directions. Drain well.
2. Heat olive oil in a large wok over medium-high heat. Add garlic and ginger and heat for 1 minute. Add tofu and stir fry until golden. Remove tofu from pan. Add sesame oil to pan. Add peas, green onion and bell pepper; saute 3 minutes until softened. Add coconut milk, soy sauce, lime juice and zest. Add basil and spinach and let wilt in the liquid. Mix together the cornstarch and broth and add to pan, bringing mixture to a boil. Reduce heat and simmer 5 minutes or until slightly thick. Add pasta and tofu; toss to coat.