Hello my name is Thomas Christakos. And I am from Jam on Hawthorne in Portland Oregon. And I am here today to show you how to do a pasta marinade with tofu. And it’s called the Blue Willow Pasta.
First, what you’re going to do is you’re going to take some ginger, you’re going to put it into the food processor. Take some garlic, put it into the food processor. You want to get it minced up really fine, so where all the juices and everything come out, so right above there. Then take that out. Put that into your dish that you’re going to use for the marinade. You want to make sure it’s all nice and mince and like you know all the garlic and gingers nice and flowing together.
So that brings out more of the flavor in the tofu. Alright, then you’re going to take soy sauce, put that into the marinade. You want to use a decent amount of soy sauce. So it adds more salt to the tofu, gives a little bit more flavor, and that has come down very slowly, very, very slowly.
So right about that is good. And while that’s pouring you want to take the orange juice just about. Add that to the soy sauce and ginger and garlic. Then we want take some warm water and some veggie base. Something about two spoon full, like that. Mix that up. That’s going to add more flavor to the tofu. That’s bad enough soy sauce. Add that in there. Mix it all up. Make sure everything is fitting together. Fix red chilly, put in there, add a little spice to it. Then you take your tofu, put it in there. You want it to set for a minimum of like 12 hours that will add -- give more flavor into that tofu. Put that into your fridge and just let it set.
Alright, we already got our tofu marinated for 12 hours. And we’re going to take this. We’re going to add it to the pan. And we want to make sure that we get all the tofu brown and very nice and crispy because it adds a lot of texture to your posture. So that right in there. Make sure that it heats up because you still want to get everything nice and crispy and browned. So move it around a little bit, mixer all the pieces that are flat down on the pan. That way it gets an even cook to it. Then while that’s cooking, you want to do all your vegetable, you know, we already have it done here. But when I had your fennel, and you anions to in it., that way it cooks down with it.
It is a little bit thicker than all the rest of vegetable so it gets nice and tender along with everything else. Everything is like in temperature. Add your onions, and your funnel. Add a little bit of pepper. Add some salt, not too much because you already have soy sauce in your marinade, so you don’t want to over salt it. It’s looking pretty good. And we thing it’s nice and brown to it. And if you want to, you can churn up the heat, just to make sure everything is nice and crispy.
And once that’s cooking add your zucchini next. Then add your olives. Add the chop, and some nuts. May be a little bit more pepper because pepper is good. And once that’s cooking and gets it nice and hard. Then you’re going to add some marinade to it. It’s going to give it that flavor of the marinade and it also helps steams vegetable, makes sure it’s nice and soft and flavorful. Let that cook down and heat up. And once that goes, you want to add your pasta to it. I am using linguine because I am partial to linguine. I think it’s just the right amount of pasta. It is nice healthy meal with a lot of flavor to it. Toast that around. Then for the end, what you want to do is add some vegan palm or regular palm, whichever you prefer.
Actually it holds the pasta together, makes it little bit sticky and able to play it a little bit better. Toast it around. Let it cook a little bit. Let that cheese kind of get into the pasta and the vegetables making bond together. And that will do it. So turn off your flame. Bringing your pastas over here and plate it. And you can garnish it more with the vegan palm, kind of gives it a little yummy flavor and look to it. There we go. This is Thomas Christakos from Jam on Hawthorne in Portland Oregon. And this is the Blue Willow Pasta.
Thank you very much.
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