made up stir fry

I made this for myself last Friday loosely using the Oriental Chicken recipe I mentioned before. I served it over brown rice. It was so good I said to myself, "This taste like a meal in a Chi-nese restaurant!" Then I laughed at the funny voice I used. That doesn't translate well onto the internet, but it was funny. Wooo living alone!

made up stir fry
1 block extra-firm tofu
1 bunch of broccoli
1 small yellow onion, thinly sliced
2 cloves of garlic, minced
1 T. grated ginger
1 t red pepper flakes
1/4 c. canola oil
1 T rice vinegar
1 T oyster sause
1 T soy sauce
1 T water
1 t corn starch

Cut the tofu into 1/2 inch cubes and set on a paper towel-lined plate. Place double layer of paper towels and another plate on top of the tofu. Weigh down with heavy can or pot. Chop your vegetables.
Next, heat oil in large skillet. When very hot, add tofu and cook for about five minutes. Add onions and cook until lightly brown, about five minutes, making sure to turn the tofu so it sets seared on all edges. Next add broccoli, cook over medium heat for a few minutes then add the garlic, ginger and red pepper flakes. Stir and cook for about a minute more.
Meanwhile, whisk together vinegar, oyster and soy sauce, water and corn starch. When broccoli is tender, stir the sauce into the skillet with the vegetables and tofu. Cook altogether for a few minutes until sauce thickens and vegetables are coated.

cold sesame noodles

This is probably my new favorite meal. I had it bookmarked to try for months and on Friday I ended up finally making it. Also, I made it again on Saturday. Also, I think I'll make it for lunch today. It's just so easy and good and cheap. Plus you can pretty much put anything in there, so it's a great way to finish up vegetables. Like say you buy a giant bag of spinach, you can just put some in the strainer, then poor the hot pasta water over it to lilt it a little and throw it in the sauce. Easy as pie. My favorite combo so far is with spinach, tofu, and scallions.


Cold Sesame Noodles via Gourmet  
3 tablespoons soy sauce
2 tablespoons rice vinegar or white-wine vinegar
1/2 teaspoon dried hot red pepper flakes, or to taste
1 tablespoons firmly packed brown sugar or granulated sugar, or to taste
1/2 cup creamy peanut butter
1 tablespoon Oriental sesame oil
1 teaspoon grated peeled fresh ginger
1/2 cup chicken broth
1 pound linguine or lo mein noodles
chopped scallion and cucumber strips for garnish

In a saucepan combine the soy sauce, the vinegar, the red pepper flakes, the brown sugar, the peanut butter, the oil, the ginger, and the broth, simmer the mixture, stirring, until it is thickened and smooth, and let it cool slightly. In a kettle of boiling salted water cook the noodles until they are al dente, drain them in a colander, and rinse them under cold water. Drain the noodles well, transfer them to a bowl, and toss them with the sauce. Serve the noodles at room temperature and garnish them with the scallion and the cucumber.

tofuled me

I tried making tofu for the first time a couple of days ago. It was from Martha Stewart, who I'm finding out is an incredibly cryptic recipe writer. None of the details of Cooks Illustrated. And I love details, so that part bothers me. I mean, if I could fill out a form before I cooked that would really be ideal. This is how much I love details. Sometimes I make a check list for myself of simple things like 'pet the cat' just so I get to a.) try and make the boxes as square as possible, and b.) get to check them off in an orderly fashion. I think it's because I'm a virgo. But that's neither here nor there.

The whole thing ended up being just ok. I've been in something of a cooking slump lately. Everything I make has been coming out on the 5 or 6 portion of the 1-10 scale of awesomeness. I need a 10. Just one 10, or maybe even a 9, and I'll get my oomph again. Hopefully.

So here's the recipe if you want it. Maybe you'll have better luck.