Macaroni chinois
Here's the recipe I should have posted last Saturday: Chinese macaroni (which literally means "Chinese macaroni" in English). Before I get any comments on the name, it's a dish we eat in Quebec, and I don't know why it's named like that.
Serves 4
You will need the following ingredients:
- 2 tbsp oil
- 1 lb (454 g) tofu
- 1 onion
- 3 cloves garlic
- 2 parsnips
- 1 carrot
- 3 small sweet peppers
- 1 tsp Kanel Vadouvan Curry
- 1/2 cup (125 ml) vegetable broth
- 1/4 cup (60 ml) soy sauce
- 1 tbsp maple syrup
- 2 tbsp 1 teaspoon cornstarch
- 2 cups (422 g) cooked macaroni
Steps:
- In a pot or skillet, heat the oil over medium heat and cook the tofu for 6 minutes, stirring occasionally.
- Add the onion, garlic, bell pepper, and parsnips, then cook for 3 minutes.
- In a bowl, combine the vegetable broth, soy sauce, maple syrup, and cornstarch.
- Add the macaroni to the vegetables and stir in the sauce.
- Bring to a boil, then cook for 2 minutes, stirring occasionally.
- Enjoy and subscribe!
Voici la recette que j'aurais dût poster samedi dernier, des macaronis chinois. Avant d'avoir des commentaire sur le nom, c'est un repas qu'on mange au Québec et je ne sais pas pourquoi ça s'appelle comme ça.
Portions: 4
Vous aurez besoin des ingrédients suivant:
- 2 c. à soupe d'huile
- 1 lb (454 g) de tofu
- 1 oignon
- 3 gousses d'ail
- 2 panais
- 1 carotte
- 3 petits poivrons doux
- 1 c. à thé de Cari Vadouvan de Kanel
- 1/2 tasse (125 ml) de bouillon de légumes
- 1/4 tasse (60 ml) de sauce soya
- 1 c. à soupe de sirop d'érable
- 2 c. à thé de fécule de maïs
- 2 tasses (422 g) de macaronis cuits
Étapes:
- Dans un chaudron ou une poêle, chauffer l'huile à feu moyen et cuire le tofu 6 minutes en mélangeant de temps en temps.
- Ajouter l'oignon, l'ail, le poivron et les panais, puis cuire 3 minutes.
- Dans un bol, mélanger le bouillon de légumes, la sauce soya, le sirop d'érable et la fécule de maïs.
- Ajouter le macaroni dans les légumes et ajouter la sauce.
- Porter à ébullition, puis cuire 2 minutes en mélangeant de temps en temps.
- Savourez et abonnez-vous!
This Chinese macaroni recipe from Quebec is a personal favorite for a cozy and nutritious meal. I've found that using firm tofu and pressing it beforehand enhances the texture, making it more satisfying when cooked. The addition of Vadouvan curry powder adds a mild yet aromatic flavor that perfectly balances the savory soy sauce and the subtle sweetness from the maple syrup. When preparing the vegetables, chopping the parsnips and carrots into similar sizes ensures even cooking and a nice bite in each spoonful. I sometimes like to substitute or add other vegetables, like snap peas or bok choy, to increase the dish's freshness and color. For the macaroni, cooking it al dente before mixing it into the sauce helps maintain the pasta’s texture and prevents it from getting mushy during the final cooking step. To elevate the sauce, stirring the cornstarch into the vegetable broth before adding it to the pan guarantees a smooth, glossy finish that clings beautifully to the pasta and tofu. This dish is highly versatile—perfect for a quick weekday dinner or batch cooking for meals ahead. Leftovers reheat well and even improve in flavor after a day. Overall, this recipe offers a wonderful balance of protein, veggies, and carbohydrates, making it a satisfying and comforting vegetarian option that's beloved in Quebec but lesser-known elsewhere. It's a great introduction to how diverse and delicious fusion comfort food can be when combining different culinary traditions with local tastes.
