3cupstomato purée from 6-8 fresh large tomatoesused homegrown
2½tablespoonssoy sauce or tamari
2teaspoonstoasted sesame oil
½teaspoonsaltor to taste
2servings of noodlescooked as directed
1cuplong beans or vegetable of choice
chili oil and toasted sesame oil
To make the tomato purée, blend fresh tomatoes in a high speed blender and set aside.
Place tofu in a heated non-stick pan and mash into crumbles using a masher.
Cook tofu over low heat until slightly dry. Then, swirl in the oil and continue to cook tofu until they turn golden brown.
Season with soy sauce, sugar, salt and toasted sesame oil. Add the tomato purée in and give it a quick stir. Taste test and season if needed.
Reduce the heat and cook down the sauce, about 5 - 10 minutes. Transfer to a serving bowl and serve with noodles or store in a jar for later use.
To make the noodle bowl, blanch veggies of choice in hot water until fully cooked through. Adjust blanching time accordingly depending on the types of greens you have. Then, cook the noodles as directed on package.
Transfer noodles to a serving bowl, top with blanched veggies and the homemade tomato 'meat' sauce. Serve warm with a drizzle of chili oil or toasted sesame oil.