We recently became part of the food bloggers of canada network and it's been filled with great opportunities to get involved with the food community, events, and brands. We were intrigued by a recent call to action which involved creating a unique recipe with a sauce from pulo cuisine -an award winning line of sauces and marinades inspired by the diverse cuisine of the philippines. Plus, what got us is it's completely vegan and made in canada using authentic ingredients. Here's our official submission that's easy to make at home and tastes delicious!
ingredients (makes 4 servings):
1 - 350g brick firm tofu (cut into 1 inch cubes)
3 tbsp coconut oil
1/4 tsp sea salt
1/4 tsp ground pepper
1/2 tsp cumin
300g flat brown rice noodles (linguine style)
4 tbsp tamari
1 tbsp sriracha
1 lime (juice & zest)
1 C fresh cliantro, finely chopped
3 C broccoli florets
2 C red pepper, chopped
1 1/4 C shredded carrot
1/4 C peanuts, rough chopped
Heat 1 1/2 tbsp of coconut oil in a pan on medium heat, then add the tofu cubes, sea salt, ground pepper, and cumin. Toss to coat the tofu evenly and fry for about 20 mins. During the frying time toss them every 2 mins so they don't stick and so they get crispy on all sides. Set the tofu cubes aside while you prepare the rest of the dish.
Bring medium pot of water to a boil. Once boiling add in the rice noodles and cook for approx. 6-8 mins or until al dente. Be sure to drain and rinse them under tap water and set them aside until the end.
In small sauce pan heated to medium low, combine the pulo kare kare toasted peanut sauce with tamari, srirachai, lime juice, lime zest, and about 1 C of the cilantro.
Meanwhile, in a large wok or pan heat 1 1/2 tbsp of coconut oil over medium heat and stir fry the broccoli, shredded carrot, and red pepper for approx. 5 mins. Then add half of the sauce mixture, turn the heat to medium low and cook for another 2 1/2 mins. Then add in tofu cubes, rice noodles, and the remaining sauce and toss to coat everything evenly. Garnish with fresh cilantro, chopped peanuts, and a lime wedge for each bowl or plate.