I’m very excited to have a special guest post on the site today! Everyone please welcome my dear friend Lan from Angry Asian Creations. If you’ve never visited her blog you need to do so! Her recipes and photography are wonderful and I love her writing. Her stories are both witty and eloquent. Check out some of her gorgeous food: Boston Cream Pie Cake, Purple Peruvian Bonbons, Shaking Beef – Bo Luc Lac ...get the idea? I always want to try everything she makes. And now she’s made something for all of you. Enjoy! – Jen
It’s been that season, you know what I mean: long and steady with a side of mugginess. We went to sleep last night to the sound of rolling thunder, and thrashing rain, a downpour that has caused roof leakage. Dispirited, we slept poorly. I awoke to a grey morn. The roof still covers us, we have our four walls and now in the light of day, our setback is insignificant when compared those who are worse off from last night’s storm, or the week before.
In moments like these, when I am drained of enthusiasm, heavy in heart, but knowing in mind that everything will work itself out, I revert to childhood meals. Simplistic but filling, dishes that remind me of my grandmother who never showed her stress in times of hardship, instead, always lovingly fed me, weaving long –stranded stories of her home in Vietnam.
As of late, it is only on occasion that I steer away from the seasonal bounty of our csa, but when I do, I am not dissatisfied and instead reminded of my Asian roots: noodles and tofu stir fry. I kept to seasonings already on hand in the pantry, compromising with the use of organic peanut butter and farm-picked scallions.
Take heart, friends (old & new!), it is a new day, may it be inspiring and refreshing for you. Thank you Jen, for the opportunity to share a piece of me in your space.
Noodles with Tofu Stir-Fry
- 1 pound of noodles, cooked according to package instructions
- 1 container of firm tofu, drained of excess water
- 3 tablespoons ginger rice vinegar (regular rice vinegar is fine)
- 3 tablespoons fish sauce (or soy sauce)
- 1 tablespoon chili-garlic sauce
- 1 ¼ cup pasta water, divided
- 3 tablespoons peanut butter
- 3 tablespoons hoisin sauce
- 1 medium scallion, diced
- 3 tablespoons grated fresh ginger
- 3 cloves of garlic, minced
- Coconut oil
- Salt/pepper to season
- Garnish with sesame oil & cilantro or green onions
- Bring a pot of water to boil too cook noodles accordingly. In the meantime, in a bowl, combine rice vinegar, fish sauce (or soy sauce), chili-garlic sauce, peanut butter, & hoisin sauce. When water boils, add about ¼ cup to thin out. Set aside.
- In large pan, heat up coconut oil. Add in shallots and sauté until translucent. Season with salt/pepper. Add in ginger & garlic, cook until fragrant, careful to not burn garlic. At this point, add in the tofu, heating it thru with the sautéed vegs. When sufficiently heated, add in the sauce and bring to a gentle simmer.
- When noodles are al-dente, add to the pan, along with a cup of the pasta water. Toss until fully incorporated. Adjust seasoning as needed.
- Drizzle sesame oil on finished dish, garnish with cilantro, or green onions.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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Thanks to Lan for a beautiful guest post! Don’t forget to visit her over at Angry Asian Creations.