I had a couple of "firsts" this week. I made marinated tofu, and it was delicious! And then I went to a yoga class and loved it! I've always been scared to try yoga because I'm not flexible and worried that I would look like an idiot, or was not convinced that yoga would make me more flexible. Yesterday blew all that out of the water. The yoga teacher was great, and very welcoming. She showed us modified poses, so I could actually do some. And I could definitely tell I was more flexible by the end of the session. Yay! I can't wait to go back next week to try the different types of yoga, and to use the wonderful gift certificate Stacey got me.
Here is the tofu noodle recipe I used, from Dana Treat's blog:
Rice Noodles with Marinated Tofu and Shiitake Mushrooms
Here is the tofu noodle recipe I used, from Dana Treat's blog:
Rice Noodles with Marinated Tofu and Shiitake Mushrooms
Dana Treat Original
Serves 4
For the marinade:
2 inch pieces of fresh ginger, peeled and grated
1 garlic clove, minced
2 stalks lemongrass, outer leaves removed, minced
6 tbsp. soy sauce
3 tbsp. honey
3 tbsp. rice wine vinegar
1½ tbsp. mirin
Zest and juice of 1 lime
1 tbsp. sesame oil
2 tbsp. canola oil
2 tbsp. water
½-1 tsp. red pepper flakes
12 ounces extra-firm tofu, blotted dry and cut into 1-inch cubes
8 ounces shiitake mushrooms, stems trimmed and cut into thick slices
4 baby bok choy, sliced in half
Large handful of sea beans, rinsed and drained
Mizuna leaves (you can substitute spinach)
1 pound rice noodles
To make the marinade/sauce, mix together all the ingredients in a medium size bowl. Taste for flavor balance and add more soy, honey, or lime juice to taste. Put the tofu in a shallow baking dish (an 8×8-inch pan is perfect) and pour about 1/3 of the marinade over top. Allow the tofu to sit for at least half an hour, turning the pieces periodically. You can also refrigerate the pan, covered, for up to one day. Reserve the rest of the marinade.
Preheat the oven to 375ºF. Place the baking pan in the oven and bake until the marinade is absorbed and the tofu is developing a bit of outer crunch, 30 to 40 minutes. Turn the tofu once during baking. Set aside.
Heat a medium non-stick pan over medium heat. Add just a bit of canola oil and then the mushrooms. Allow to cook with out turning too much so that they get a bit browned. Once they are soft and have released all of their liquid, add about a tablespoon of soy sauce. Stir until the soy sauce is absorbed and set the mushrooms aside.
Bring a large pot of water to boil. Add the rice noodles and cook until just tender. Check the package for how long they need to cook and be sure to taste them to make sure they are done. Drain and immediately rinse them with cold water until they are cool.
Heat a bit more oil in the same skillet in which you cooked the mushrooms. Add the bok choy halves and cook just until softened a bit, about 3 minutes.
To assemble the bowls, place a small handful of mizuna at the bottom of a wide shallow bowl. Top with ¼ of the noodles. Pour ¼ of the marinade/sauce over the noodles. Top with some tofu, sea beans, mushrooms, and a couple bok choy halves.
Serves 4
For the marinade:
2 inch pieces of fresh ginger, peeled and grated
1 garlic clove, minced
2 stalks lemongrass, outer leaves removed, minced
6 tbsp. soy sauce
3 tbsp. honey
3 tbsp. rice wine vinegar
1½ tbsp. mirin
Zest and juice of 1 lime
1 tbsp. sesame oil
2 tbsp. canola oil
2 tbsp. water
½-1 tsp. red pepper flakes
12 ounces extra-firm tofu, blotted dry and cut into 1-inch cubes
8 ounces shiitake mushrooms, stems trimmed and cut into thick slices
4 baby bok choy, sliced in half
Large handful of sea beans, rinsed and drained
Mizuna leaves (you can substitute spinach)
1 pound rice noodles
To make the marinade/sauce, mix together all the ingredients in a medium size bowl. Taste for flavor balance and add more soy, honey, or lime juice to taste. Put the tofu in a shallow baking dish (an 8×8-inch pan is perfect) and pour about 1/3 of the marinade over top. Allow the tofu to sit for at least half an hour, turning the pieces periodically. You can also refrigerate the pan, covered, for up to one day. Reserve the rest of the marinade.
Preheat the oven to 375ºF. Place the baking pan in the oven and bake until the marinade is absorbed and the tofu is developing a bit of outer crunch, 30 to 40 minutes. Turn the tofu once during baking. Set aside.
Heat a medium non-stick pan over medium heat. Add just a bit of canola oil and then the mushrooms. Allow to cook with out turning too much so that they get a bit browned. Once they are soft and have released all of their liquid, add about a tablespoon of soy sauce. Stir until the soy sauce is absorbed and set the mushrooms aside.
Bring a large pot of water to boil. Add the rice noodles and cook until just tender. Check the package for how long they need to cook and be sure to taste them to make sure they are done. Drain and immediately rinse them with cold water until they are cool.
Heat a bit more oil in the same skillet in which you cooked the mushrooms. Add the bok choy halves and cook just until softened a bit, about 3 minutes.
To assemble the bowls, place a small handful of mizuna at the bottom of a wide shallow bowl. Top with ¼ of the noodles. Pour ¼ of the marinade/sauce over the noodles. Top with some tofu, sea beans, mushrooms, and a couple bok choy halves.
I definitely overcooked the baby bok choy, but it was still good.
