Tofu Fettuccini

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  • To freeze tofu, use original container and freeze 1 week or more. This changes tofu's texture from creamy to crumbly. Thaw at room temperature 8 to 12 hours or boil in water 30 minutes. Then take it out of original container and place on a towel to squeeze all the excess water out of it.

Prepare noodles according to package instructions.

While noodles cook, sauté green pepper in 2 tablespoons butter in a skillet for 2 minutes. Add the Mushrooms and sauté 2 to 3 minutes.

Stir in milk, Chicken, bouillon (dry) and the tofu. Cook until all liquid is absorbed. Remove from heat. Add the hot drained noodles. Add to this mixture the 1/4 cup melted butter, grated Parmesan cheese, salt and pepper. Toss and serve immediately.

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