So meant to make this two days ago, but got around to it tonight and it was good. I think because I didn’t rinse my noodles inbetween boiling and tossing, it gave them a semi-starchy texture/taste…but :) we all 3 ate it up.
Ginger Zucchini Pasta
rice noodles (i used a white rice noodle – spaghetti style)
1/2 block firm tofu, drained and cubed into bite-sized pieces
2TBS coconut oil
1 medium yellow onion, chopped
2 zucchinis, halved and sliced thinly
1 tsp minced garlic
shoyu to taste
4 tsp ginger [i use ginger people]
sesame oil to taste
Cook pasta, according to directions.
Meanwhile in a cast iron skillet, over medium high heat, saute onions until soft in coconut oil. Once soft, add zucchini w/ a pinch of salt and garlic, saute 2 more minutes. Dash w/ shoyu to taste. Toss w/ pasta, ginger juice, sesame oil and serve!
[i forgot to get a photo of ours, but here’s rwd’s portion] ;) he gave me the ‘mmmmmmmmmm’and ate it all up!