Noodles

Garlic Sesame Udon Noodles with Fried Tofu

October 28, 2013
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I never thought I’d like tofu. Really. There was a time in my life that I sneered at tofu as something only eaten by the tie-dyed birkenstock wearing wanna-be hippies in my university. We even had a student run food co-op on campus. So admittedly I was a little biased against tofu. I’m not sure what changed my mind. It might have been travel to places like China and Thailand and Japan. It might have been experimenting with eating vegan for 21 days (the tofu tacos are something I still eat, even though I chose not to remain vegan). Whatever it was, one day I realized, hey, this stuff is actually pretty good. When cooked right, properly seasoned, or fried with a crispy exterior and creamy interior, tofu can be a thing of beauty. Or at least an excellent vehicle for flavorful sauces and a good source of protein.…

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Peko Peko: A Charity Cookbook For Japan

April 18, 2011
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The first time I ate cold soba noodles was while flying on Japan Airlines. The noodles were served in a little black lacquered box with dipping sauce, a step up from the airline standard cup ‘o soup snack. I tucked in and was surprised to find the noodles were cold! These noodles were a revelation; they were so refreshing! I know airplane food is not normally inspiring, nor usually the best example of a nation’s cuisine, but these noodles were shockingly good.

When I got home, I wanted to try making them myself and thought it might be nice to combine the noodles with some tofu and beautiful fresh Maitake mushrooms. Of course, you can replace the tofu with the protein of your choice; fish, chicken, or even roasted pork belly. After I made this dish, almost 7 months ago, I’m not sure why, but I never posted the recipe.

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