Thai Noodles with Tofu and Veggies
The Inspiration Recipe
I pretty much followed the recipe but changed/added veggies.
Plus, fresh grated ginger, a second lime, red pepper flakes, canola oil (for sauteeing veggies), 1 pint mushrooms, about 2 cups bean sprouts, and a cup of broccoli. And 4 oz whole wheat spaghetti.
We used MoriNu Silken Firm Tofu, which kind of fell apart on me. This is NOT the best tofu for stir-frying, but it’s my favorite tofu texture. It’s kind of like a smooth scallop vs. the more grainy regular tofu. I just don’t know how to get it to stay together. I did press it under some paper towels to remove some of the moisture, but then I ended up baking it because I didn’t think it would stay together in a skillet.
Tofu going into oven:
- Make marinade (in recipe).
- Press tofu between papertowels or dishcloth and weight down (this step might be skipped?)
- Marinate tofu for about 15 minutes (or longer) in sauce.
- Bake tofu at 450* for 15 minutes (didn’t really do much and just fell apart more)
- Cook spaghetti (or noodles of choice).
- Cook veggies in hot oil.
- Toss all together, including the marinade sauce.
Next time I might add a little cornstarch to the sauce, as it was rather runny and could have clung to the noodles better.
The Pros and Cons of Chopsticks
PRO: Slows down eater.
CON: VERY difficult to manage small pieces!
Failed attempt with chopsticks:
What to do?
Ewwww! (The sauce was too much at once)
(Yes, this scenario actually happened)
Despite being just a salad (well, plus hummus, almonds, goat cheese and EVOO), lunch held me over well! I always think alcohol tides hunger. I did start to get hungry around 5:30 but didn’t want to have an official snack because I was about to prep dinner, so I had a few Kashis and nibbled on some of the wheatberries I was cooking to test their texture.
We’re headed out on an evening walk. G’night!