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I Goreng Macaroni Instead of Mee By Accident #summerchallenge2
I Goreng Macaroni Instead of Mee By Accident #summerchallenge2

Before you jump to I Goreng Macaroni Instead of Mee By Accident #summerchallenge2 recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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To sum up, it is not hard to start making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to i goreng macaroni instead of mee by accident #summerchallenge2 recipe. You can have i goreng macaroni instead of mee by accident #summerchallenge2 using 19 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make I Goreng Macaroni Instead of Mee By Accident #summerchallenge2:
  1. Use Tofu:
  2. Take 300 g Firm Tofu,
  3. Take 1 TBSP Soy Sauce Preferably Kikkoman,
  4. Take Pinch Sea Salt,
  5. Provide Pinch Cornstarch,
  6. Take Pasta:
  7. Provide Dried Chilies, 10g Adjust To Preference
  8. Get 3 TBSP Canola / Peanut / Vegetable Oil,
  9. Prepare 10 g Yellow Split Peas,
  10. Use 1 TSP Vegan Miso Paste,
  11. You need 1/2 TBSP Tamarind Paste,
  12. Provide 2 TBSP Pic's Smooth Peanut Butter,
  13. Provide 1 Red Onion Finely Minced,
  14. You need 3 Cloves Garlic Finely Minced,
  15. Prepare 200 g Alce Nero's Organic Macaroni,
  16. You need Pinch Sea Salt,
  17. Use Pinch Nori Flakes,
  18. Get 1 TBSP Soy Sauce Preferably Kikkoman,
  19. You need Scallions Thinly Sliced, For Garnishing
Instructions to make I Goreng Macaroni Instead of Mee By Accident #summerchallenge2:
  1. Prepare tofu. - - Slice tofu into 4 slices. - - If you have a tofu press, use it to press the tofu to release the liquid. - - If not, wrap the tofu slices with a lint free kitchen towel.
  2. Place a skillet on top of the tofu. - - Put some weight onto the skillet; I used can food. - - Please do not put too much weight as you will squash the tofu. - - Set aside for at least 30 mins.
  3. You will notice how much liquid has been drawn out from the tofu. - - The tofu has also becomes firmer. - - Slice the tofu into tater tots sizes. - - Transfer into a baking tray lined with parchment paper. - - Lay the tofu tots apart without overlapping as you will have a hard time separating after freezing. - - Freeze the tofu in the freezer until completely frozen.
  4. Preheat oven to 180 degrees celsius or 355 fahrenheit. - - I do not believe in microwave, so I thaw my tofu at room temperature for an hr. - - More liquid is extracted from the tofu. - - Pat the tofu dry with a lint free kitchen towel. - - Transfer into a small bowl.
  5. Add a dash of soy sauce and a pinch of salt. - - Lightly stir to combine well and the tofu is well coated. - - Add in cornstarch. - - Lightly mix to combine well and the tofu is well coated. - - Transfer into a baking tray lined with parchment paper. - - Wack into the oven and bake for 30 mins or until the tofu is crispy. - - Remove from oven and set aside.
  6. Prepare pasta. - - Soak dried chilies in hot water until soft. - - Deseed if desire. - - Drain and pad the chilies dry. - - In a skillet over medium heat, drizzle oil. - - As soon as the oil is heated up, add in chilies and peas. - - Saute until aromatic.
  7. Drain, but reserve the oil in the skillet, and transfer into a blender. - - Blitz until smooth paste forms. - - You can add some water to get the blitzing going. - - Transfer the paste back into the same skillet. - - Add in miso, tamarind and peanut butter. - - Turn the heat up to medium. - - Stir to combine well.
  8. Continue cooking until the color turns a darker shade of red and the oil starts to separate from the paste. - - Transfer into bowl but leave the skillet as it is. - - Return the skillet back onto the heat. - - Add in onion and deglaze the skillet scrapping up all the brown bits that was stuck on the skillet. - - Saute the onion until translucent. - - Add in garlic and saute until aromatic.
  9. Add in the chili paste. - - Taste and adjust for seasoning with salt. - - Saute until well combined. - - Transfer into a bowl, leaving the skillet as it is. - - Return the skillet back onto the heat.
  10. Add in 400g of hot water into the skillet. - - Add in Alce Nero's macaroni. - - Lightly season with salt. - - Cook until the macaroni is almost al dente and until the pasta water has almost evaporates. - - Add in more hot water if the macaroni is not yet al dente, 1/8 cup at a time.
  11. Add in the chili paste and tofu. - - Saute until well combined, making sure the macaroni and tofu are well coated. - - Remove from heat.
  12. Add in nori flakes and soy sauce. - - Taste and adjust for seasoning with salt. - - Give it a final stir to combine well. - - Transfer onto serving plate. - - Garnish with scallions. - - Serve immediately.

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