Growing up in the sun soaked coast of the south of Italy, sun-dried food has been a common ingredient in my family’s cooking. Sun-dried fruits, herbs and of course sun-dried tomatoes.
My grandmother used to make a delicious pasta with stir-fried salmon and sun-dried tomatoes, it was so flavorful yet so light and healthy.
Since I’ve moved to China I’ve tried to do a lot of cooking with tofu, an ingredient not easy to find in my small hometown in Italy.
The other day I went to the grocery shop downstairs my house and saw this tofu cut and shaped like spaghetti which immediately cached my attention. I grabbed a bag and brought it home and soon after decided to use it into a modified version of my grandma’s salmon and sun-dried tomato spaghetti recipe!
This is what happens when east meets west: a combination of the best of both worlds into a healthy meal!
Hope you like it!
Ingredients (serves 2):
- 150 g tofu spaghetti
- 200 salmon filet
- 1 clove garlic
- ½ cup sun-dried tomatoes
- 4 tbsp extra virgin olive oil
- 2 tbsp capers
- 1 tsp salt
Grab salmon, sun-dried tomatoes, caper and garlic
and cut the salmon and the tomatoes into strips, mince garlic and roughly chop up the capers
In a skillet heat up 1 tbsp of olive oil and on medium sauté’ the salmon. Season with salt
In a big bowl place the tofu noodles
Add the remaining ingredients, dress with olive oil and stir well