Recipes
Tofu Laghman
Serves 4
| Prep Time: 20 mins
| Cook Time: 30 mins
| Total Time: 50 mins
You may need: Caspian Lemon Pepper
Discover The Recipe
Central Asia is a lesser known region of Asia, but well worth a stop in our culinary exploration of the world. Our chefs invite you to make this vegan Tofu Laghman recipe—a dish that embodies the vibrant flavors and rich history of the region's beloved laghman noodle dishes in a plant-based format. Laghman, a staple dish of Central Asian cuisine, traces its origins back centuries, is especially popular in Kazakhstan and Kyrgyzstan,where it is considered a national dish of the local Uyghur and Dungan ethnic minorities that trace roots to Western China.
In our rendition, tender cubes of tofu, seasoned with the zesty kick of our unique Caspian Lemon Pepper blend, take center stage atop a fragrant medley of eggplant, onions, bell peppers, and mushrooms, all simmered to perfection in a luscious tomato-based sauce. Each bite contains a tantalizing blend of savory spices and hearty vegetables that will transport you to the bustling bazaars and winding alleyways of Central Asia. In keeping with tradition, we serve our Tofu Laghman atop a bed of chewy noodles, garnished with fresh cilantro for a burst of herbal brightness. Whether you're a seasoned adventurer or a curious epicurean, this dish promises to satisfy both body and soul, offering a taste of the exotic allure of Central Asian cuisine. So grab your chopsticks and prepare for a belly-warming and palate-pleasing meal.
Ingredients
For the Laghman:
2-3 Tbsp olive oil
1 eggplant, cubed
1 tsp Piquant Post Caspian Lemon Pepper
1 onion, diced
1 bell pepper, diced
4 garlic, minced
2 cups mushrooms, sliced (use any variety or mix n match, such as button, wood ear, or shiitake mushrooms)
1 (14 oz) can crushed tomatoes
2 cups water
1 Tbsp tomato paste
Salt and pepper to taste
Tofu Topping:
2 Tbsp olive oil
14 oz firm tofu, cubed
1 tsp Piquant Post Caspian Lemon Pepper
Salt to taste
To serve:
12 oz dried pasta (try udon, broad "eggless" noodles or ramen)
Cilantro as garnish
Notes
Use gluten-free flour or pre-made gluten-free noodles for a gluten-free version.
Experiment with other plant-based proteins like seitan, textured vegetable protein (TVP), or edamame.
Enhance the laghman sauce with a touch of citrus zest (lime or orange) to add brightness to the dish.
Sprinkle crushed peanuts, cashews, or sesame seeds on top for added texture and nutty flavor.
Include pickled vegetables, such as radishes or cucumber, for a tangy contrast.
Instructions
Heat the olive oil in a large skillet and add the eggplant and Piquant Post Caspian Lemon Pepper. Sauté until the eggplant is browned. Remove from the pan and add the onion, bell pepper, garlic and mushrooms to the pan. Add a little olive oil to the pan if needed and sauté for 5-7 minutes, or until the vegetables are softened.
Add the crushed tomato, water and tomato paste to the pan and stir well. Season to taste with salt and pepper. Cook for 15 minutes, or until the stew has thickened. Add the eggplant back in the last 2-3 minutes of cooking.
In a separate pan, heat 2 Tbsp olive oil and add the tofu, Caspian Lemon Pepper and a pinch of salt to the pan. Cook over medium heat until the tofu is brown and crispy on all sides, stirring frequently.
Cook the pasta according to package directions. Serve the stew warm over the noodles and garnish with chopped cilantro.
Alternatives & Substitutions
Substitute traditional noodles with spiralized zucchini or other vegetable noodles.
Adjust the spice level by increasing or reducing the amount of chili sauce or red pepper flakes in the laghman sauce.
Squeeze fresh lime or lemon juice over the finished dish for a citrusy kick.
Incorporate a tablespoon of fermented soybean paste (like miso or doenjang) to add complexity of flavor and an extra umami kick.
For a creamier sauce, substitute part of the water with coconut milk.
Use whole grain or buckwheat noodles for a nuttier flavor and increased nutritional content.
Instead of boiling the noodles, stir-fry them in the sauce for a slightly different texture.
Looking for more delicious Caspian Lemon Pepper recipes? Try our Batyrma, Chicken in Walnut Herb Sauce (Khoresh Morgh-e Torsh), or our BBQ Fish Skewers!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Tofu Laghman
Serves
4
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Piquant Post spice you'll need: Caspian Lemon Pepper
Ingredients
For the Laghman:
2-3 Tbsp olive oil
1 eggplant, cubed
1 tsp Piquant Post Caspian Lemon Pepper
1 onion, diced
1 bell pepper, diced
4 garlic, minced
2 cups mushrooms, sliced (use any variety or mix n match, such as button, wood ear, or shiitake mushrooms)
1 (14 oz) can crushed tomatoes
2 cups water
1 Tbsp tomato paste
Salt and pepper to taste
Tofu Topping:
2 Tbsp olive oil
14 oz firm tofu, cubed
1 tsp Piquant Post Caspian Lemon Pepper
Salt to taste
To serve:
12 oz dried pasta (try udon, broad "eggless" noodles or ramen)
Cilantro as garnish
Instructions
Heat the olive oil in a large skillet and add the eggplant and Piquant Post Caspian Lemon Pepper. Sauté until the eggplant is browned. Remove from the pan and add the onion, bell pepper, garlic and mushrooms to the pan. Add a little olive oil to the pan if needed and sauté for 5-7 minutes, or until the vegetables are softened.
Add the crushed tomato, water and tomato paste to the pan and stir well. Season to taste with salt and pepper. Cook for 15 minutes, or until the stew has thickened. Add the eggplant back in the last 2-3 minutes of cooking.
In a separate pan, heat 2 Tbsp olive oil and add the tofu, Caspian Lemon Pepper and a pinch of salt to the pan. Cook over medium heat until the tofu is brown and crispy on all sides, stirring frequently.
Cook the pasta according to package directions. Serve the stew warm over the noodles and garnish with chopped cilantro.
Notes
Use gluten-free flour or pre-made gluten-free noodles for a gluten-free version.
Experiment with other plant-based proteins like seitan, textured vegetable protein (TVP), or edamame.
Enhance the laghman sauce with a touch of citrus zest (lime or orange) to add brightness to the dish.
Sprinkle crushed peanuts, cashews, or sesame seeds on top for added texture and nutty flavor.
Include pickled vegetables, such as radishes or cucumber, for a tangy contrast.
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