Soon, Todd and I will be departing to the states for a wedding. This translates to a mishmash of catch-all dishes forged together with the idea of using up any food items that could potentially fall victim to neglect and rot while we’re gone. I’m also on a self-inflicted store embargo, per pre-departure protocol. The days spent before a trip are always woeful, due to my particular affection for the grocery store…and food in general.
Instead of just roasting random, forgotten, lurking vegetables to make Buddha bowls, I decided to make a proper dish. There were two specific food items in our fridge that had been…somewhat forsaken. Tofu and broccoli. It’s funny, I always have these two guys on hand (I like to sort of stash them away), because I use them so often that I know I’ll need them for a recipe eventually.
Alas, from time to time this can equate to limpy wimpy carrots, yellowing broccoli, and seriously questionable, rather funky-smelling tofu. Luckily, I got to them before that. Well, not the tofu. The tofu was kind of past it’s prime, but I used it anyway. And the carrots had seen better days.
Hey, I’m not sick so there’s that! Waste not want not, is what my Grandma always says. But honestly, don’t be like me. Use legit, happy carrots, broccoli, and tofu.
I also have an epic bounty of herbs right now. Our Alaskan summer thus far has been alternating blisteringly hot weather, with a hearty dousing of rain. My plants are loooving it. Oh yea, and take a gander at that strawberry. I’ve been pining to eat that little bastard for a month! Note to self: Buy more than one strawberry plant next spring. I might get four strawberries, if I’m lucky.
This is an especially fitting dish to introduce to picky vegetable haters, tofu skeptics, and boring, bland food conformers. An Asian teriyaki sauce coats sauteed broccoli and carrots, baked tofu, and soba noodles. Garden-fresh mint lends green, vibrant, earthy notes. This is an easy noodle dish that will impress and satisfy…and maybe even rescue some insipid veggies (or tofu) from your fridge!
July-8-2014Asian teriyaki sauce coats sauteed broccoli and carrots, baked tofu, and soba noodles. Garden-fresh mint lends green, vibrant, earthy notes. This is an easy dish that will impress and satisfy.IngredientsTeriyaki Mint Soba Noodlesby
- 2 small broccoli heads, chopped florets only
- 7 medium carrots, julienned
- 1 Tbsp. sesame oil
- 20 oz. extra firm tofu, diced
- 1/4 cup liquid amino acids or soy sauce
- 3 large garlic cloves, minced
- 2 Tbsp. brown sugar
- 2 Tbsp. finger ginger, minced
- 1 Tbsp. agave nectar
- 1 Tbsp. corn starch
- dash crushed red pepper
- 6-9 oz soba noodles, dry
- handful fresh mint, chopped
- sprinkling sesame seeds, for garnish
InstructionsPreheat the oven to 400 F. Chop the broccoli and carrots.Heat the sesame oil in a large rimmed saucepan over medium-low. Add the broccoli and carrots. Saute about 8 minutes. Meanwhile, pat the tofu dry and dice. Scatter evenly on a baking sheet and roast at 400 F for 30 minutes. Whisk together the remaining ingredients except for the mint and sesame seeds. Pour over the vegetables and continue to saute for about 5 minutes. Then cover, reduce to low and cook for about 10 minutes, until the carrots are tender. Remove from heat. Bring a large pot of water to a boil for the noodles. Add the soba noodles and boil for 4 minutes. Then strain and stir into the vegetables. When the tofu is done, stir into the vegetables along with the fresh mint. Serve hot, topped with additional fresh mint and sesame seeds. DetailsPrep time: Cook time: Total time: Yield: 6
German Word of The Day
Mint –> Minze (mins-eh)
Good Deed of The Day
Did you read this New York Times article about the depression and anxiety of zoo animals? “Scientists often say that we don’t know what animals feel because they can’t speak to us…But the thing is, they are reporting their inner states. We’re just not listening.”
I’ve always hated zoos. Please don’t support zoos.