31 May 2013

Spicy carrot and zucchini noodles

This is a colourful and summery vegan dish and the noodles are actually replaced by stringy carrot and zucchini. A dear friend of mine gave me this wonderful device that cuts vegetables into strings and that's what gave me the idea of a noodle-free noodle dish.


1 zucchini
1 carrot
1 packet of smoky tofu
1 onion
2 cloves of garlic
1-2 chilies
Ginger powder
Soy sauce
Umami paste
Rice wine
Sesame oil
Groundnut oil

Cut the zucchini and carrot into strings with a special vegetable cutter. Chop the tofu into small pieces. Also chop the onion, garlic and chili.

Heat groundnut oil in a pan and start by frying the tofu until it's firm and golden brown. Add the chili, onion and garlic and fry until they are translucent. Add some sesame oil as well.

Then add the carrot strings as they need longer cooking than the zucchini. Finally add the zucchini strings and season with ginger powder, soy sauce, umami paste and rice wine. Always taste the seasoning while you go and add more of any of the seasonings if needed. Let it simmer and stir occasionally until the veg is cooked and enjoy!

Your VegHog

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