Pineapple Coconut Noodles
1 1/2 cups coconut milk
1 pound soft silken tofu, crumbled
1 tablespoon light soy sauce, plus 1/2 cup
1 vegetable bouillon cube
1/2 teaspoon salt
1 1/2 cups coconut cream (if not available, use another 1 1/2 cups
coconut milk)
1 pound dried rice noodles or Japanese somen noodles
3 cups diced fresh pineapple (about 1 small pineapple)
1/2 cup finely chopped fresh ginger
1/4 cup chopped fresh mint leaves
2 tablespoons thinly sliced garlic
2 tablespoons chopped fresh Thai chilies
1/2 cup fresh lime juice
1/2 cup sugar
1/2 cup crushed roasted peanuts, unsalted
Heat 1 1/2 cups coconut milk in a medium saucepan over a medium flame.
When hot, stir in the tofu, 1 tablespoon soy sauce, bouillon cube and
salt. Bring to a boil, then add the coconut cream and return to a boil.
Remove from the heat and let cool.
Cook the noodles until tender in 6 cups of boiling water. Drain and rinse
with cold water, then transfer to a large bowl.
Add remaining ingredients to the bowl and toss gently to combine. Garnish
with peanuts.
Serves six.
"Buddha's Table" by Chat Mingkwan (2004 Book Publishing Company, $14.95)
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No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban