Wednesday, February 13, 2013

back to the heat

I made a real dinner with ingredients and everything!
I made a MEAL!

It felt so good.  I'd been subsisting on variants of the soup-and-quesadillas combo for an embarrassing length of time, and then received a box of brownies/shortbread cookies/toffee in the mail (I get the best mail) which became breakfast, lunch and dinner for a few delicious days.  It was time to get back into the kitchen for reals. And so I did.  And so I made this.

Miso Brown Rice Noodles with Vegetables
Adapted from Love & Lemons
serves 4

Feel free to use udon, or soba, or spaghetti, and also to sub in whatever vegetables you currently have in your fridge.  Also chicken if tofu's not your jam!  This dish is cake.  Super good hot, and awesome cold for lunch the next day.  I doubled this recipe and will thus be eating it until 2015 so if instead of making it yourself you want to just come over and have some, that is also allowed.  Ok here we go.

olive oil for the pan
1 block extra firm tofu, cubed
about 1 1/2 cups chopped eggplant
about 1 1/2 cups chopped mushrooms
about 1 1/2 cups chopped carrots
1 package brown rice noodles
a few handfuls of spinach
sesame seeds and red pepper flakes

For Sauce:
2 tablespoons miso paste
2 tablespoons honey or agave
2 tablespoons rice wine vinegar
1 tablespoon unsweetened smooth almond or peanut butter
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup vegetable broth

Cook noodles according to package, drain and set aside.
Mix all sauce ingredients until smooth, and set aside.

Heat a few tablespoons olive oil in a large pan or a wok until very hot.  Add tofu chunks to pan with a little salt; cook for a few minutes and toss occasionally until browned.  Remove from pan and set aside. We're setting everything aside round here.  Hide yo kids hide yo wife.

Heat a few more tablespoons oil, and then add carrots, mushrooms and eggplant.  Add a little bit of the sauce, and stir fry until browned and softened, about 10 minutes.

Turn down the heat before adding back the tofu, noodles and remainder of the sauce.  Add the greens and toss to allow them to wilt.  Add a little salt and pepper if you wish.

Serve with a sprinkle of sesame seeds and a shake of red pepper flakes -- or a few drops of sriracha.

1 comment:

  1. I ate some of these leftovers.

    I wept.

    I can die happy.

    THE PERKS OF HAVING A FOOD BLOGGING ROOMMATE. Blind Faith has got some fierce competition.