I’m leaving for a 10-day vacation to the UK on Thursday, so I’m in the process of clearing out my fridge. Which means that my dinners have consisted of random food items that I have unearthed from my pantry and fridge (nachos, pita chips, and pizza bagels, anyone?). I don’t have the audacity to pretend like any of those things are worthy of this space, so I'm putting up a few things that I made a while back but never got around to posting.
This one is for my friend Meg - I made this for her one afternoon when we were having a marathon viewing session of The Wire. It’s incredibly easy to make and is way better than cold takeout sesame noodles.
Ginger-Soy Noodles with Tofu and Red Peppers
(serves 2)
(serves 2)
7-8 oz. firm tofu
2 tablespoons ginger-soy sauce (I really like Whole Foods’ 365 Organic brand)
2 tablespoons ginger-soy sauce (I really like Whole Foods’ 365 Organic brand)
4 oz lo mein noodles or thin spaghetti
1/3 cup water
1 heaping tablespoon peanut butter (I prefer chunky or natural for their texture)
3 tablespoons ginger-soy sauce
¼ - ½ teaspoon sriracha sauce (depending on how spicy you like your food)
1 heaping tablespoon peanut butter (I prefer chunky or natural for their texture)
3 tablespoons ginger-soy sauce
¼ - ½ teaspoon sriracha sauce (depending on how spicy you like your food)
½ large red pepper (cut in half lengthwise)
2-3 large scallions
1 small or ½ large cucumber
2-3 large scallions
1 small or ½ large cucumber
1 tablespoon chopped cilantro (optional)
Cut the tofu into approximately ¾” cubes. Toss with 2 tablespoons of sauce and microwave on high power for 5 minutes, stirring halfway through.
Bring a large pot of water to a boil. In the meantime, cut the pepper half into ¼” by 1 ½” strips, chop the scallion, and peel, seed, and chop the cucumber into ½” chunks.
Cook the noodles according to package directions. Drain and run under cold running water, then return them to the pot.
Add the tofu to the noodles in the pot. In the bowl in which you cooked the tofu, add the water and peanut butter, stir to combine, and microwave on high power for 30 seconds. Stir well, then add the ginger-soy and sriracha sauces. Add the sauce and sliced vegetables to the pot, and toss well to combine.
Top with cilantro and serve warm or at room temperature.
6 comments:
I bought all the ingredients to make it myself! I'll let you know how it turns out. - Meg
This sounds awesome. Have fun in England. Drink some John Smiths for me.
this looks realllllly good!
omg i want to dunk my head in a big bowl of that! looks so yummy!
that's my all-time favorite comment/compliment. thanks! :)
i made this for dinner last night. It was excellent. I recommend adding julienne slided carrots. Also, i marinated the tofu and then heated it in a pan with the ginger-soy sauce as opposed to using the microwave. the tofu had more flavor using this method.
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