Lately, dinner has been an un-photogenic, ad hoc sort of affair. There have been a lot of nachos. There was a pretty tasty chicken and chick pea pottage, but pottage does not look as good as it tastes. Lots of fried tofu. One time we ate grilled cheese and carrot sticks. It was delicious.
But! I did make a noodle salad the other night which I got a photo of before we ate it.
1 lb tofu
1 T dark soy sauce
1 T fish sauce
dash of sesame oil
1/2 cup peanut butter
1/3 cup light soy sauce
1/3 cup rice vinegar
1T sesame oil
1T sesame paste
dash of cayenne
2 cups broccoli florets
yellow bell pepper slices
Cut the tofu into 1" cubes and press it firmly to squeeze as much water out as possible. Toss the tofu in a bowl with the next 3 ingredients and let it sit.
Combine the next 6 ingredients. This is the dressing. Mix well.
Boil the noodles in salted water. When they are about 30 seconds from being done, toss the broccoli florets into the pot with them to blanch. When the water comes back to a boil, drain the noodles and broccoli together. Run cold water over them to stop the cooking and remove extra starch from the noodles.
Toss the nooles, broccoli and tofu together with the dressing, then decorate each serving with sesame seeds, pepper slices, and cilantro if you like it. I like it a lot.
|"It works perfectly!" he said.|
He sent me this picture of himself modeling it. Pete's One Scarf rules them All.