From Elizabeth K Dawson, Holistic Health Coach
This is my current favourite recipe for these hot summer evenings, taken from the Moosewood Collective ‘Celebrates’ cookbook. It makes a great simple supper, and travels well to potlucks, kitchen parties and BBQs. So yummy!
Keep up with Elizabeth on twitter @elizabethkdaws
- 1 lb. firm tofu*, cubed
- 1/4 cup soy sauce
- 1/4 cup fresh lemon juice
- 1 tbsp sesame oil
- 1 tbsp rice or white vinegar
- 1 tbsp brown sugar, packed
- 2 tbsp grated fresh ginger root
- 1 tsp chili paste
SALAD – these are suggestions… feel free to play with the salad components and substitute your own favourites! I’ve added sliced peppers, celery, broccoli… really anything that’s in the fridge or good looking seasonal veggies.
- 8 oz. uncooked soba noodles (1/2 lb)
- 2 cups shredded bok choi or other chinese cabbage (even Ontario green cabbage works well!)
- 1 cup finely shredded mustard greens (or any greens – like spinach or arugula)
- 2 cups mung bean sprouts
- 2 cups shredded carrots
- 1/4 cup radish , grated
- 1/2 cup natural, unsweetened peanut butter
1) Bring 3L of water to a boil in a large pot.
2) Meanwhile, place the tofu cubes in a single layer on a pie pan, glass dish etc. Whisk all marinade ingredients together and pour on the tofu. Set aside.
3) When the water boils, cook the soba noodles until al dente (about 8min). Add the shredded cabbage for the final 1-2 minutes of noodle cooking. Drain the noodles and cabbage, rinse with cold water and drain again.
4) In a large bowl, toss together noodles, cabbage, greens, sprouts, carrots and grated radish.
5) Reserving the marinade, scoop up the tofu with a slotted spoon and add it to the noodle mixture.
6) Dressing: In a blender, combine the remaining marinade and the peanut butter. Add enough water or soy sauce to blend into a smooth sauce.
7) Pour the sauce into the noodle mixture and toss gently to mix. Garnish with mung beans sprouts, sesame seeds or nasturtiums if you wish.
Serve immediately at room temperature or chill for later. Enjoy!
* TIP: Squeeze your tofu! Place tofu cake between two plates and place a heavy tin or book on top. Leave for at least 10min. This removes excess water from the tofu, making it more ready to absorb marinade.