Spread out the noodles around the base of the pan and allow it to cook on medium heat for about 4 minutes. Add 2 cups of butternut squash noodles, salt to taste and mix everything well.Add the sliced onions and saute till the onions turn translucent.Add ginger and saute and then add the minced garlic and saute well.Heat 2 tbsps of sesame oil in the same pan.Gently take them out of the pan and spread them over a plate. Reduce the heat and let them brown for about 3-4 minutes. Arrange the cubed tofu all over the base.Take a large flat bottomed pan and heat 2 tbsps of canola oil and spread it all over to coat the base of the pan.Take them out of the oven and keep aside. Bake in a 400 degrees oven for 10 minutes till the edges are slightly charred. Arrange them on a baking sheet, drizzle olive oil, salt and red chili flakes and mix them well.Wash and cut up 3/4 cup each of broccoli and cauliflower.Dab them with a paper towel to remove the moisture as much as possible. Slice 2 medium red onions into long thin strips. (You can make this at least 2 days in advance). Pour into a bottle and keep refrigerated. Whisk well and then add the ground paste to the oil spice blend. To a small bowl, add 2 tbsps of sesame oil + 1 tbsp of honey + 1 tsp of Sambal Oelek + 1 tbsp of red chili flakes +2 tsps of freshly squeezed lemon juice. With lots of veggies! And this is vegan as well!īutternut squash noodles, Garlic, Ginger, Onions, Extra firm Tofu, Broccoli florets, Cauliflower florets, Dark soy sauce, Green peppercorns in brine, Red chili flakes, Vegetarian Sambal Oelek (hot sauce), Sesame oil, Canola oil, Honey, Fresh lemon juice.īlend the following to a coarse paste: 1 garlic clove + 2″ piece of ginger + 3 tsp of green peppercorns. But this time, I decided to give them a try! And was surprised at my own positive response (it may have had something to do with my spice mix -). Spicier the dish, happier me! So, not surprisingly, I have not been a fan of butternut squash especially in its non-Indian avatars! So, for a while now, I have walked past the butternut squash noodles but ignored them largely while enjoying the change that zucchini noodles provided, a dish that I had written about earlier.
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