My name is Shoshie and I’m a Tofu-a-holic!
I know that sounds weird, but I really love Tofu. Any time we go out for Chinese food, I am the one who confuses the waiter with every “swap out” available. “I’ll have the Chicken with Mixed Vegetables, sub the chicken for tofu, no green pepper, no onion, double bok choy, hold the MSG, and can I get that with brown rice?”….. you get my drift. So you can understand why I was excited to try the Cold Soba Noodles with Tofu.
It took me a minute to wrap my head around the ingredients for the dressing, but I got them all together. Orange juice, rice wine vinegar, peanut butter and soy sauce, that sounds good! I tossed the dressing over the noodles and put it in the fridge to cool as per the recipe. Then came the fun part. I sautéed the tofu with the brown sugar until it became crispy and sweet. YUM! Like I said, I love tofu.
Once the noodles had cooled, I put everything together. I was surprised that the flavors came together in such an agreeable way, but I did find the final product to be a bit peanut butter heavy for my taste. Hubs didn’t feel that way (he could eat a jar of peanut butter by himself). I loved the refreshing “bite” of the sugar snap peas playing along side the tofu. I basically ate all the tofu and Hubs basically ate all the noodles (BIG SURPRISE). I probably won’t be making this dish again, but we enjoyed it while it lasted.
Cold Soba Noodles With Sweet Sesame Tofu p. 250
DRESS IT UP Soba, Sweet Sesame Tofu, and Vegetables
Note: This blog series, Cooking With Joy, is meant to be a companion to the Joy of Kosher with Jamie Geller cookbook. Most of the full recipes are only available in the cookbook.
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