Tuesday, January 8, 2008
Yes, tofu. Yes, on purpose. No, we aren't going vegetarian. I happen to like tofu in stir-fried applications, and this recipe, another one from the archives of Cooking Light, jumped out at me and screamed "cook me!" So I did, and lo, it was delicious, easy, and good for us. Even if I did forget to put in the soy sauce. We laughed very hard about that one after supper, when I walked back into the kitchen, spied the bottle of soy sauce on the counter next to the stove, and realized my error. Ah well - we liked this a lot anyway, and next time we make it, we'll put in some soy sauce and see how that strikes us. The tofu, if you get a nice browning on the outside of it, gets a little chewy, which I like, and all the green veggies maintain a bit of crunch and a slight bitterness that balances the sweet-spicy-salty sauce (PC Memories of Szechuan, the light version).
I substituted all bok choy for the watercress and just cooked the stems along with the (green) zucchini and threw the leaves in for the last minute. I also left out the green onions and chopped peanuts (because I forgot to buy them). This dish also gave me an excuse to finally cook some of the soba noodles I bought at the Japanese grocery on Queen West in Toronto back in November. They're grey when cooked, which doesn't look all that tasty, but they have a nice nutty flavour that goes perfectly with the tofu and sauce.
Aside from pressing the moisture out of the tofu (which I got Chris to do for me in the late afternoon - so lovely to have a sous-chef at home during the day) none of the steps in this recipe take very long. Get the water boiling and throw in the soba noodles once you've got the tofu in the pan and sizzling away for a few minutes, and everything should be done around the same time.
Another one that's going on the make again list. Which I really should start writing down, seeing as the recipes on it are getting more numerous. Not that I'm complaining.