Thursday, June 17, 2010
Summer Tofu Salad
There are a few things I do when my man is not home for dinner...
*I listen to music that he would not like, really loud. Even though we met in a musical context, we don't always have the same tastes.
*I go out for sushi with friends.
*I eat tofu.
*I go out for sushi with friends and eat fried tofu.
*I watch really cheesy sad movies with the friends I ate sushi and tofu with.
wow. endless possibilities with very little variables.
I fell in love with the thing in high school. I ate silken for dessert. Craved the firm one in sauces.
Then hated it for a few years when other people cooked it. Like burnt toast. Drowned in soy sauce.
There was a chunk of it in the fridge. It had been there for about a week. I often give Simon two options for dinner - of course, tofu never wins. As I biked home I imagined the possibilities with what was in the fridge... I ate two bowls of this.
1 block tofu, cubed
2 Tbsp Nam Plau
1 Tbsp curry powder
1 Tbsp minced garlic
1 Tbsp minced ginger
1 bird's eye chili, minced
Salt and pepper
2 handfuls baby tomatoes, halved
2 large handfuls honey peas, sliced on the bias
1 large green onion (in this case purple, local and delicious!)
1 red pepper, cubed
Juice of 1 large lime
2 Tbsp canola oil
1 tsp chili oil
1/4 cup mint
1/2 cup coriander
Mix the first set of ingredients. Cook at 300 on a parchment lined baking sheet (go pump air in your tires, stretch, pull out weeds from the garden, prep your veggies...)
Mix the second set of ingredients. Delicately incorporate the tofu, taste and adjust seasoning.