recipe weekend - week 4

[compasspoints]

a variation on Brooklyn Pad Thai from Vegan with a Vengeance

rice noodles

sauce:
6 tbsp tamari
6 tbsp sugar
2 tbsp tomato paste
2 tbsp chili sauce
1/4 cup rice wine
3 tbsp tamarind concentrate or lime juice

pad thai:
tofu, cubed
carrots, peeled, matchstick cut and blanched
1 clove garlic
chopped cilantro, parsley and green onion
sesame oil

whisk sauce ingedients together. cook noodles.

fry tofu and garlic in sesame oil. add 1/2 of the sauce, and noodles, as well as carrots. simmer to boil down the sauce for a minute. plate and garnish with cilantro, parsley and onion. (reserve the leftover sauce for another serving)

thoughts: EPIC FAIL, and only for the reason that i have affirmed the fact that i dislike super-sweet dinner foods. and i over-sauced. too sweet! ick!