tofu

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.

In February my husband and I booked

…

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Tofu Tacos (a la Kogi BBQ)

February 22, 2010
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I never thought these words would ever come out of my mouth;
“Oh my God, these tofu tacos are so good!”
But that was before the 21 day Cleanse Diet, before I was desperately hungry one night after working late, and before the Kogi BBQ truck entered my world.

For those who are not aware of the gourmet food truck phenomenon which had gripped Los Angeles, the Kogi truck is credited with starting the frenzy about a year ago. Sure, LA had always been home to many traditional taco trucks, but in a stroke of pure genius chef Roy Choi decided to combine the flavors of Korean BBQ and Mexican tacos. When they started with their first truck they brilliantly utilized Twitter to let people know where they were going to be and the lines were legendary. Now they have 4 trucks and it’s easier to get a taco if they happen to be …

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Easy Tuesday Dinner; Tofu Stir-Fry

May 26, 2009

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I really debated for a while with myself as to whether or not I should post this recipe.
Not because I don’t want to share.
Not because it’s not good.
But because it uses a bottled sauce (gasp!) and thus is not 100% home made.

I really don’t want this to be one of those blogs about how to use prepared foods to make it look like you slaved all day in the kitchen. Rather, I want to show people how easy it can be to make wonderful food, even when you get home late from work on a Tuesday and all you want to do is sit in front of your Tivo and catch up on episodes of CSI.

The reality is that it’s a rare cook who makes everything from scratch all the of time. Sometimes it just needs to be easy. This is one of my go-to dishes …

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Red Curry Noodles with Tofu

March 26, 2009

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I’ve been meaning to do a non-meat dish for a while lest you all think I’m a complete carnivore. While I do like my proteins, I’m happy to take them in any form. Still waiting to try the fried bugs next time we’re in Bangkok, but that’s a whole ‘nother story!

This dish is not traditional Thai, but rather Thai inspired. I love Thai food and fortunately for me, Southern California has the largest Thai community outside of Thailand. This means that not only do we have fantastic restaurants, but great markets filled with just about anything you would need to make Thai food. At minimum, I always like to keep a few cans of coconut milk, a couple of tins of different curries and some fish sauce in my cabinet.

In Thailand, curry paste is sold fresh in the open markets in big, wet, colorful piles. Here in the US, …

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