Udon with tofu, bok choy, tomato and more…

Udon with bok choy, tomato, tofu, etc.

It’s been a while — far too long, really! — since I put up something I’ve cooked, and tonight was time to rectify that. Having picked up my latest basket and seen some baby bok choy, I wanted to do something with that, and a scrounge online turned up this really fantastic recipe — seriously, check it all out, lots of photos, plenty of detail, the works.

My big change here was to use udon rather than the thick rice noodle indicated, in that no such noodle as described was available in my local Japanese market (I could have easily have missed it). Other than that I went at it, adjusting portion sizes down for a single-person dish. (I used some minced ginger I had to hand as well rather than julienning, FWIW.)

Quite delicious, very filling — give it a whirl!

Kale, brown rice and tofu soup

Soup once more!

So I came back from my quick break home to Carmel suffering from a cold. (Classic plane journey situation I’m sure — so no thanks to whatever person on the flight up passed it along.) Given the warm weather, soup may seem counter-intuitive but given the cold, it was also just what I needed.

I adapted this recipe to create the end result — brown rice rather than wild, tofu instead of white beans, etc., but the whole was a treat. The stock was a homemade batch that had been in the freezer while I added some shiso from the garden to the kale. All that plus a second helping saved for later in the week to help burn out the remainder of the bug, if needed!

Stir-fried pea pods and tofu

The recipe as provided (from ‘Syd’s Cookbook,’ so thanks Syd!) was actually based around celery but the batch I had looked a touch sickly, while I had some broiled tofu around. So a little less crunchy but no less delicious! The recipe as provided below:

2 tb Oil
Diced firm tofu
8 oz Sliced Fresh Mushrooms
8 oz Fresh Pea pods
3 Sliced Green Onions
1 tb Cornstarch
1/4 ts Ginger
1/4 c Corn Syrup
2 tb Soy Sauce
2 tb Orange Juice
1/4 c Slivered Almonds
1 ts Grated Orange Peel

In a wok or large skillet, heat oil; saute tofu in oil 3 minutes. Stir in mushrooms, pea pods and onions; saute‚ for 3 minutes. In a small bowl, combine cornstarch, ginger, corn syrup, soy sauce and orange juice; pour over vegetables. Cook for 1 minute, stirring constantly. Sprinkle with almonds and orange peel.

“Hiyashi chuuka: Japanese Chinese-style cold noodles”


So went the description from the webpage I took the basic recipe from, the extremely wonderful justhungry.com, which I’ve used before for various Japanese-inspired dishes in particular.

It was a VERY hot and wonderful day down here — spring has sprung! — and I wanted to have a cooler dish for dinner after some spring cleaning. Being near Mitsuwa, as always, helped, so besides the main entree itself and the accompanying mustard, I snagged a bean cake and some good sake because, hey, why not? Made for a lovely meal, in fact the first this year on the balcony table.

The idea of the dish is that noodles have to be prepared in the proper fashion — again, refer to the excellent page I’ve linked for details — but that anything can top it so long as it’s good cold. This is not as colorful as it could have been — should have snagged some ginger — but the combination of baked tofu, kohlrabi and cabbage still worked very well. Highly recommended if you want to give it a try.

Curry coconut onions and tofu over rice

No real recipe for this, just simply followed a general suggestion and behold. Pretty tasty! The coconut is actually coconut milk, while the curry powder is fairly light; the extra spices you can see on top are a bit of chili powder to add a bit of bite. Rice was cooked using some vegetable broth from scratch from last week; the salad includes homemade croutons and a sesame viniagrette from scratch.

Yay Thanksgiving dinner!

First plateful over at Stripey’s sister’s place — a big gathering, sixteen people all told counting the kids! A very nice mix of stuff — both sweet and regular mashed potatoes, stuffing, two kinds of gravy, an excellent broccoli salad, etc. My two contributions were the bread on the left there — a raisin cinnamon sesame bread from Avanti — and the cucumber salad, which is in between the bread I brought and the broccoli salad. I used this recipe and modified it slightly (no tahini available but I added sliced small sweet peppers), and I got a slew of compliments so hey! Mixing the dressing was key, aiming for a smaller amount overall with more emphasis on taste instead of oil. Worked wonders. Hope your day was equally good!

Tatsoi salad with sauteed marinated tofu and fresh dressing

Yay the salad!

A bit of a classic ‘see what you got, make something out of it’ situation. I stumbled upon this recipe while wondering what to do with the tatsoi, as I’ve done enough steaming and sauteeing of it to last me for a while. The dressing was the best touch, no question.