Posted by nicki on Aug 9, 2012 in
Uncategorized This takes about 10 minutes to prepare and is light yet satisfying. The noodles slip down hot, salty and delicious, while the tofu adds heft. You could add other vegetables here, too — broccoli or edamame might be nice — or serve alongside a piece of seared ahi tuna if you’re especially hungry. This is not a complicated dish, and it’s certainly not fancy. It is, however, absolutely addictive. Udon noodles are thick, wheat-flour, Japanese noodles. Look for them in organic markets such as Whole Foods or at Asian supermarkets. Read more…
Posted by nicki on Aug 9, 2012 in
Uncategorized Do not be intimidated by the length of this recipe. There are a few steps, but they’re not difficult and certainly don’t need to be overwhelming. In terms of the coagulant — used to turn the soy milk into tofu during the process — you have several options: Epsom salts, lemon juice or apple cider vinegar. I prefer lemon juice, but it’s worth experimenting to see what works best for you (or use what you happen to have on hand). If you think you’ll make a lot of batches of tofu, it’s worth investing in a tofu press, but it’s not necessary. An empty cardboard milk carton or a loaf pan can be used to form the blocklike shape, or simply press in a colander. I try to use my homemade tofu as quickly as possible to take advantage of its freshness. It holds up well in a variety of recipes, both sweet and savory. Read more…