Braised Tofu Sriracha and Sesame Linguine


Braised Tofu Sriracha

Sriracha sauce is a type of hot sauce made from a paste of chili peppers, garlic and seasonings that imparts a special zip to almost any dish.  This iconic condiment purportedly originated in the town of Sri Racha, on the eastern coast of Thailand and has gained steadily in popularity with cooks, chefs and gourmet aficionados over the last two decades.

Sambal Olek is a flavorful Indonesian chili paste that adds depth of flavor to the Sesame Linguine… just a tablespoon or two to taste. Alternately you may sprinkle with crushed red chili flakes.

Braised Tofu Sriracha and Sesame Linguine is a tasty dish with great texture and eye appeal and a perfect pairing for an intimate dinner or scaled up for a dinner party. 

Braising is a cooking technique that begins with browning the main ingredient.  Aromatics, veggies and liquid are then added, and simmered over low heat in a covered pan.

A wonderful cooking method for tofu, tempeh, seitan and a wide variety of vegetables, braising does not require much attention once the main ingredient is browned and the other ingredients added. This cooking technique is great for entertaining as, once the dish is set to simmer the cook can attend to other preparations and have more time for guests.

The best thing about braised dishes is the flavorful sauce that comes from the seared flavors of browning combined with the slow simmering vegetables and seasonings. This is one pot cooking at its finest. Easy and delicious with a minimum of fuss!

Braised Tofu Sriracha
6 Servings

1 Tablespoon olive oil
2 cloves garlic, minced
1 medium red onion, chopped
1 cup shredded carrots (packaged)
1 (20 ounce pkg) super firm tofu, cubed
1 cup frozen peas
1/4 cup Sriracha Sauce (4 Tablespoons)
1/2 cup Teriyaki Sauce (Soy Vey or Trader Joe’s Soyaki)
2 Tablespoons Marukan Seasoned Rice Vinegar
1 Tablespoon Wholesome Sweet Agave
3 Tablespoons nutritional yeast

Sauté garlic, shallots, onions and carrots for 5 minutes, over medium high heat, stirring frequently.  Add tofu to the pan, cooking until browned a bit, about 5 minutes and add peas. Reduce heat to medium low and cook 3 minutes before adding sriracha, teriyaki sauce and nutritional yeast. Reduce heat and simmer for 3 minutes and keep warm until ready to serve. Serve with Sesame Linguini

Nutrition Analysis per serving
Calories 217, Protein 16g, Carbohydrates 21g, Fiber 3g, Fat 8g, Cholesterol 0.0mg, Calcium 72 mg, Sodium 572mg

Sesame Linguine
6 Servings

1 (12 oz. pkg.) Linguine, broken in half
1 teaspoon olive oil
1/4 teaspoon crushed red pepper
3 cloves garlic, minced
3 medium shallots, minced
1 (15 ounce can) stewed tomatoes, lightly pulsed in blender
2 Tablespoons toasted sesame oil
2 Tablespoons Sambal Olek (optional or to taste)
3 Tablespoons nutritional yeast

Cook pasta. Drain, rinse and set aside, rinsing with cold water from time to time to keep from sticking. Heat oil and crushed red pepper in medium saucepan over medium high heat for about a minute. Add garlic and shallots and sauté for 3 minutes and add tomatoes. Set aside.

Place the linguine in a large serving bowl and toss with tomato mixture.  Stir in sesame oil, Sambal Olek and nutritional yeast and mix thoroughly. Serve at room temperature or chilled.

Nutrition Analysis: per serving
Calories 222, Protein 7g, Carbohydrate 37g, Fiber 2g, Fat 5g, Cholesterol 0.0mg, Calcium 21mg, Sodium 197 mg.

Marie Oser is a best-selling author, writer/producer and host of VegTV. Her latest book is The Skinny on Soy.  Follow Marie on Facebook and Twitter