Tag: sriracha

Tofu with Vegetables and Soba Noodles

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This was dinner last night – simple, quick, healthy and most importantly, delicious.

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The vegetables you use is entirely up to you – what you like or what you have laying about.

I cut up two zucchini and sauteed them in a Tbs. of mustard oil.
You can of course use olive, peanut, coconut or an oil of your choice.

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Next I added mushrooms cut into fours and sweet red and orange peppers. Also, a diced onion – I like to add the onion at this late stage because I want it to remain crunchy.
I would also add fresh sliced ginger – which I happened not to have.

This is one philosophy of cooking that I would like to impart – please don’t not cook something if you don’t happen to have one ingredient. Improvise, substitute or just leave it out – the key is that you cook something.

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Next I added extra firm tofu cut into large pieces. (You can use any other protein you like such as chicken, pork or even slices of beef).

Douse this mixture with a generous amount of soy sauce, hot sauce of your choice (sriracha is nice), and vinegar.
Stir gently, so as not to break up the tofu.

Add 1/2 cup of water and a heaping Tbs. of miso paste if you have it. This adds a unique umami to the dish and contributes to the depth in flavor.
Let this simmer on low heat for a few minutes.

In the meantime, I cooked up some soba noodles (use pasta of your choice, even rice will do nicely).

Add the noodles to the tofu and vegetables – stir and dish into bowls.

Drizzle a few drops of toasted sesame oil and garnish with cilantro and scallions.

You just made a quick, delicious meal.

I hope you try it.

Until I cook again!

Noodles in Peanut Sauce with Tofu

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Staying with the quick meals I present you with a dish I make often and love it so.

I make a simple sauce with peanut butter and other Asian sauces and add a protein like tofu, chicken or whatever you please and you have something that your neighborhood takeout place will never have.IMG_1344

I started with some fresh ginger in oil and added firm tofu.  Sear and then add the vegetables you like.  I used a frozen vegetable mix that had snow peas, carrots, edamame and water chestnuts.

While that is happening put the pasta to boil and make the peanut sauce.

A good amount of peanut butter, sriracha or red chilies, vinegar, soy sauce, sugar and sesame oil.  That’s my sauce.

Add it to the vegetables and add the cooked pasta.

 

Serve with chopped cilantro and scallions.

This is great cold the next day – another delicious meal in just about 30 minutes.

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Until I cook again!

 

 

 

Salmon in Miso Broth and Soba Noodles

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Day 2:  Quick dinner theme.

I love Asian flavors and often cook with them.

Here I have a simple miso broth made with miso paste with soba noodles and salmon.

If you stock your pantry with basic Asian sauces – you can whip up a meal in no time.

I made a miso broth – while that was coming up to a boil – sear the salmon (or any protein you would like to use such as chicken, beef, pork or tofu).

Cook the soba noodles in the miso broth – just as the noodles are going to be cooked, add peas, carrots and I like to drop an egg into the broth.  Stir and you will get beautiful strands of egg in the broth which makes it looks richer.

When ready to serve – put the noodles in the bowl and top with the salmon and then spoon over the broth with vegetables.

Set out seasonings for the guests to customize their meal.

I like vinegar, sesame oil, soy sauce, sriracha and nori sheets.

Top with scallions and you have a healthful, delicious meal.

Until I cook again!