Sorry for the lack of posts! I've been rather lazy lately - not doing tons of exciting cooking. Indeed, I have not cooked since Monday night! Wow. Oliver and I spent last week dogsitting in Emoryville, which made things a bit hectic. I was going to cook last night, but decided to get sushi and a movie instead.
Well, I am really jealous of Suzanne's noodle recipe. I saw that same recipe but was too lazy to procure miso. I also haven't had any asparagus yet this spring because I have been too lazy to go the Farmer's market. I've been going on long runs on Saturday mornings, and then I'm too tired to go the Farmer's market, but I'm also really hungry, quite the conundrum which usually ends in me eating peanut M&Ms out of the vending machine. Ah well.
Without further ado, my humble offering:
Tahini Sauce:
1/2 C tahini
juice of two lemons
1/3 (plus more as needed) C warm water
1 garlic glove
salt
Noodles:
tofu
~8 oz brown rice noodles
several cups (about a bag) of baby spinach
green onions
cumin
For the tahini sauce: Mash the garlic with a good pinch of salt and set aside. Whisk the tahini, water, and lemon juice together. The tahini undergo some kind of reaction and turn white. I think its pretty cool. Add more warm water if you would like the dressing for the noodles thinner. Stir in the garlic. If your boyfriend doesn't have cilantrophobia, adding some chopped cilantro at this point would probably be a nice touch.
For the noodles: Cook the noodles according to the package. If you use brown rice noodles I find it helpful to stir frequently as they are prone to clumping. Meanwhile, press the water out of the tofu. Cube it and toss it with some cumin. Sautee it and the chopped green onions in some olive oil for about 7 minutes. The tofu should be golden on the edges. Add the spinach and cook until just wilted. Dress the noodles with as much of the tahini mixture as you'd like, and then toss in the tofu mixture.
The leftover tahini mix is not a problem, as it can be eaten on carrots, chicken, a spoon, just about anything.
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3 comments:
Just what I needed!!! I had resolved to make the tahini-noodle recipe tonight, and conveniently forgot that I needed to procure noodles.
Love,
Mom
So! I loved it. Thanks to you both. I added 2 tsp soy sauce, thinking that the miso, being an item of Japanese cuisine, must be soy based. I also used cilantro, which,yes, was nice. Does Oliver hate parsley also? I've heard that some people have a real aversion to it. I used swiss chard in lieu of spinach/kale. I looked in the garden for asparagus to no avail. Tomorrow: sweet potato soup.
correction of mysterious 1st post: I'd forgotten the miso. I had the noodles, soba noodles.
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