Hi everyone,
How was your day? Mine was too busy and I just arrived home from work. Now I have at least few hour to have my late dinner while writing this post then jump on the bed with my "children" 🐱🐶🐱.
The VEGAN recipe today is "Glass noodles in vegan pineapple sauce" with gluten free.
I really wanted to share this recipe because this is the most favorite one that I cook and eat 3-4 times a week when I don't know what to have for dinner 😃.
This recipe is simple, easy but super tasty...
**INGREDIENTS: **
- Garlic: 04 gloves
- Cilantro: 5-6 small branches.
- White tofu: 01 pack (180-200gr)
- Sriracha or similar homemade chili sauce: 02 table spoons.
- Roasted sesame oil: 01 tea spoon.
- Roasted sesame seeds: 10gr
- Vegan seasoning (organic & NO MSG): 1.5 tea spoons.
- Dried rice glass noodles: 50gr
- Champignon mushroom: 150gr
- Tomato (medium size): 02 pcs
- Carrot: 01 pcs big size or 02 pcs medium size
- Pineapple (fresh): 02 slices with 1.5cm thick each. (please DO NOT use canned fruit)
PREPARE:
- Cut the tofu pack into slices and fry in veggie oil until they turn light yellow two sides. Then leave the fried tofu slices on the blotted paper to cool down.
- Soak the dry glass noodle in a hot water bowl and leave them for being softened.
- Cut the fried tofu into medium long pieces. (photo below)
- Cut the carrots into medium sticks. (photo below)
- Chop the pineapple into small cubes. (photo below)
- Chop the garlic into small cubes. (photo below)
- Slice the tomatoes into medium pieces. (photo below)
- Slice the mushroom into medium pieces. (photo below)
Take the softened glass noodles out of water and let them dry on a net.
Now we have all raw ingredients well prepared as the photo above. Then stir fry the garlic until nicely brown (not burned 😅) in a sauce pan.
- In the same pan of fried garlic, put all chopped pineapple and tomatoes in. Stir-fry them with a medium fire until they are soggy as the photo below.
- Next, put all carrot sticks in this pan and keep stir-frying them until the carrot is medium soft and very less liquid in the pan.
- Now, pour a small bowl of cold water into the sauce pan. Then put all vegan seasoning and fried tofu. Then stew them around 3 mins.
- Put all mushroom in this stewing sauce pan and stir fry them around more 03 mins. Then turn off the fire.
- Pour 02 table spoons of homemade chili sauce or sriracha sauce into the sauce pan. I always make and use my own home made chili.
- Then cut most of fresh cilantro and put them in the pan with a tea spoon of roasted sesame oil. Only 2-3 cilantro leaves are left for decoration on the dish. Now stir to mix the sauce evenly without turning on the fire.
SERVE:
- Soft glass noodles on dish with deep bottom. Then pour the pineapple sauce on the glass noodles and sprinkle sesame seeds around on the top.
Put the left cilantro leaves on for decorating the dish. Take a selfie with your finished beautiful dish 😹.
Mix them well and enjoy!
Thank you for your visit to my recipe post and hope you try it some day or surprise your family with my recipe!
Have a good night and I hope I can introduce some more of my recipes as soon as I have time.