5/14/12

Baked Tofu with Stir-fried Spinach, Water Chestnuts, & Soba Noodles

Truth be told, I barely use cookbooks, except for baking, but since I barely bake anymore, my cookbook shelf is pretty neglected. With busy schedules, kids running around, and lack of the desire to do real meal planning, I wing every meal for the most part. Sometimes that approach works, sometimes it doesn't. This time it did.
 

Baked Tofu with Stir-fried Spinach, Water Chestnuts, & Soba Noodles (A loose recipe!) (vegan)

I had some baked tofu on hand and I started by roughly chopping it and sauteing with lots of fresh ginger, red pepper flakes, and a touch of sesame oil until it developed a char. Then I add water chestnuts, two bags of baby spinach, and then deglazed the pan with Bragg's liquid aminos. When the spinach wilted, I added hoison sauce, mirin, and Sriracha. Originally, I had planned on serving this either by itself or with rice, but it was caling out for buckwheat soba noodles. Once the noodles were cooked, I added them to the veggie/tofu mixture, coated the noodles with the sauce, and then topped each plate with with sesame gomashio. Mmm! Warm, healthy, and comforting!

2 comments:

  1. That looks lovely - gomasio should be put one everything!

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  2. I work in the same way, totally, but never create something as awesome sounding as this! Note to self, have water chestnuts on hand! I love the excess of gomashio on top.

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