Pasta


Chili-Glazed Tofu with Soba Noodles*

Tofu with Peanut Hoisin Sauce

Shiitake mushrooms got us into this mess, I think.  We had some firm tofu, broccoli, carrots, and a few pantry staples on hand, so these recipes came together easily.  It started with miso soup (but just the generic add-a-tablespoon-or-two-to-water variety–which is still decent in my book) with tofu and shiitakes.  The soup led us to pan fried tofu in sesame oil with a hoisin-peanut sauce.  (Sure, no shiitakes, at least it had a tofu/Asian theme.)  Finally, we assembled a broccoli, shiitake, carrot, soba noodle, chili-glazed tofu dish that was so spicy we each downed about a gallon on water with the meal. Delicious.

For the Appetizer (modified from epi’s version):

Tofu Triangles

  • 1 teaspoon dark sesame oil
  • 1 package extrafirm tofu, drained well and cut into triangles
  • Kosher salt and freshly ground black pepper
  • 1 green onion, thinly sliced on the diagonal
  • 1 tablespoon toasted white and/or black sesame seeds

The Hoisin-Peanut Sauce

  • 1/4 cup low sodium soy sauce
  • 2 teaspoons hoisin sauce
  • 1/4 cup peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 2 cloves garlic, finely chopped
  • 2 teaspoons freshly grated ginger
  • 1/2 teaspoon crushed red pepper
  • 1 scallion, finely chopped

Preparation

  1. For the tofu, In a large skillet, heat the oil over medium-high heat.
  2. Salt and pepper the tofu.  Add the triangles to the skillet and cook until browned, just a few minutes per side.  Set aside.
  3. Sprinkle with scallions and sesame seeds.
  4. For the sauce, combine all ingredients in a bowl.
  5. Serve tofu with the peanut-hoisin sauce.

For the Entree:

Chili-Glazed Tofu (slightly modified from CL’s version)

  • 2 tablespoons sugar
  • 1/4 cup rice vinegar
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons fresh ginger, grated
  • 2 cloves garlic, finely chopped
  • 1-3 teaspoons Sriracha
  • 1 tablespoon peanut oil
  • 1/2 package extrafirm tofu, drained well and cut lengthwise about 6 pieces
  • Sea salt and freshly ground black pepper

Soba Noodles

  • 2 teaspoons sesame oil, divided
  • 1 3-4 oz. package of shiitake mushrooms, stemmed, cleaned, and thinly sliced
  • 2-3 cloves garlic, chopped, divided
  • 2 teaspoons ginger, grated, divided
  • 1/2 teaspoon crushed red pepper, divided
  • 1 medium head of broccoli, cut into florets
  • 1/2 cup chicken broth
  • 1/2 cup carrots, cut into matchsticks
  • 1/2 package soba noodles, cooked

Preparation

  1. For the tofu, combine sugar through Sriracha in a small bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Sprinkle tofu with 1/2 teaspoon salt and pepper.
  4. Add tofu to pan; cook 3 minutes on each side or until browned.
  5. Add sauce mixture to pan; cook a little less than aminute, stirring constantly. Remove from heat.
  6. For the noodles, cook the mushrooms and broccoli in the same fashion, but separately:
  7. Heat oil in a large, deep skillet or a wok over medium-high heat.
  8. Add mushrooms/broccoli.
  9. Cook, stirring occasionally, a few minutes, just until tender.
  10. Add garlic, ginger, and crushed red pepper, and cook until fragrant. (Repeat for mushrooms/shiitakes.)
  11. Add both vegetables, cooked soba noodles, carrots, and broth to the pan.
  12. Cook until heated.
  13. Serve noodles topped with tofu; drizzle remaining glaze over noodles.

Yields 4 servings for the triangles, 2 (maybe 3) for the noodles

*Yep.  Still looking/saving up for an SLR camera.  We’ll have one soon (I keep telling myself).

Leftover noodles and chicken (grilled, rotisserie, whatever, really) work really well with this–especially when making a speedy meal.   Serve as a dinner entree or salad for lunch.

Asian Noodle Salad

Asian Noodle Salad

Ingredients

Salad

  • 3-4 cups whole wheat noodles, cooked
  • 2 cups skinless, boneless cooked chicken breast, cubed
  • 1/4 cup cilantro, chopped
  • 1/2 cup matchstick-cut carrots
  • 1 cup cabbage, shredded
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 celery stalk, chopped
  • 3 green onions, chopped
  • 1 can sliced water chestnuts, drained and chopped
  • 1 avocado, diced
  • 2+ tablespoons chopped unsalted, dry-roasted peanuts

Dressing

  • 1/4 cup Thai sweet red chili sauce
  • 2 tablespoons canola oil (with Omega 3 is nice)
  • 1 1/2 tablespoons rice wine vinegar
  • 1/2 lemon, juiced (or a little less if it’s super juicy/large)
  • 2-3 tablespoons low-sodium soy sauce
  • 1 teaspoon fresh ginger, chopped
  • 1+ teaspoons hot sauce (Sriracha is perfect, but Thai garlic chili paste works, too)

Preparation

  1. Combine noodles, chicken, and next 8 ingredients (through water chestnuts) in a large bowl; toss well.
  2. Prepare the dressing by combining the red chili sauce and next 6 ingredients (through hot sauce) in a small bowl, stirring with a whisk.
  3. Drizzle dressing over noodle mixture; toss gently to coat.
  4. Sprinkle with peanuts; top with avocado.
  5. Garnish with cilantro sprigs.

Yields 2-3 servings for dinner, more for a side dish/lunch

The next few evenings are pretty booked, so if I don’t cook something that won’t be great for Round 2 the next day, we’ll end up ordering Sam B’s.  Again.  (They started delivering about three weeks ago.  They already know us by name.)

Enter Lasagna: Leftover Lifesaver.

Ingredients

  • 2  teaspoons  olive oil
  • 4-6 cloves garlic, minced
  • 1 (8-ounce) package crimini mushrooms, sliced
  • 1 medium zucchini, cubed
  • 1 medium green bell pepper, chopped
  • 1/2 pound asparagus, cut into 1-inch pieces
  • 1 cup broccoli, chopped
  • 1 (28-ounce) can diced tomatoes, drained (with basil or Italian seasonings is nice)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried basil
  • Crushed red pepper (as little or as much as to taste)
  • 3-4 tablespoons pesto (bottled/prepared will do)
  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1/4 cup Parmesan cheese, grated
  • 1 egg, lightly beaten
  • Freshly ground black pepper
  • Cooking spray
  • 1  quart meatless/marinara sauce (Mid’s is by far the best)
  • 1 package no-cook lasagna noodles (Barilla works well)
  • 1 (4-5 ounce) package fresh spinach, stemmed
  • 3/4 cup shredded part-skim mozzarella cheese

Preparation

  1. Preheat oven to 375º.
  2. Heat oil in a deep saucepan or skillet over medium heat.
  3. Add mushrooms and the next 4 ingredients (through broccoli); cook for about 8 minutes, stirring occasionally.
  4. Add tomatoes and the next 4 ingredients (through crushed red pepper); cook for about 5 minutes (or until vegetables are still a little crisp tender), stirring occasionally.
  5. Meanwhile, combine pesto, ricotta, Parmesan, egg, and pepper in a medium bowl.
  6. Coat a 9×12 baking dish/pan with cooking spray (or two smaller pans so one can be frozen for later).
  7. Spread 1/3 jar marinara in the bottom of the dish.
  8. Arrange 4-6 noodles over sauce.
  9. Top noodles with 1/2 of ricotta mixture.
  10. Top ricotta mixture with 1/2 the spinach.
  11. Top spinach with 1/2 of the vegetable mixture.
  12. Repeat layers (steps 7-11) ending with noodles.
  13. Spread remaining marinara over noodles.
  14. Top with mozzarella.
  15. Cover and bake at 375º for 30 minutes; uncover and bake an additional 20 minutes. Let stand at least 10 minutes, and serve.

Yields 8-10 servings