Carrots, sweet on their own

Carrots, sweet on their own
Serves 4
We had such a chubby basket of carrots! All trimmed, washed and shredded, they suggested muffins or maybe one of those yummy cakes. No, ma’am, so sweet all on their own, they demanded we take another path altogether. We were afraid this was pulling in too many different directions, but it was all quite grand. Sometimes, just standing at the counter and snagging things from the pantry and fridge can result in something joyful. We give you measurements here, but you can bet we just pulled it off on the fly.
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  1. 1 pound firm tofu, cubed
  2. 2 tablespoons Tamari or soy sauce
  3. 2 tablespoons freshly squeezed citrus (orange, lemon, lime)
  4. 1 tablespoon grated ginger root
  5. 1 plump clove garlic, peeled and minced
  6. 2 tablespoons toasted sesame oil
  7. pinch red pepper flakes
  8. pinch sesame seeds
  9. 2 cups grated carrots
  10. 2 cups cooked brown rice pasta
  11. generous glug of Thai peanut sauce
  12. 1/2 cup vegetable broth, optional
  1. Place the tofu cubes in a glass dish to marinate with the Tamari, citrus, ginger, and garlic. Set aside for 15 minutes.
  2. Film a large sauté pan with the oil and heat over medium-high flame till shimmering.
  3. Add the pepper flakes and sesame seeds and stir for one minute.
  4. Turn the whole tofu and marinade mixture into the pan and stir-fry for five minutes.
  5. Add the carrots and cook another five minutes.
  6. Add the peanut sauce and pasta; heat through.
  7. If you would like a soupier consistency, add a bit of broth.
  8. Serve warm.
  1. Cook’s tips and tricks: Some torn greens would be famous, added along with the pasta.
Stonebridge Farm CSA