September 22, 2014

Tofu Udon Noodle Bowl

Usually I work late on Wednesdays, but I covered a day shift last week as a co-worker is on holiday. It was quite nice because my other co-worker Lucy and I got to have a little jaunt into town between assignments.

We work all over the place and rarely get to see each other. There’s one of my co-workers that I haven’t seen in six months. So this was a luxury. We are both interested in cooking and baking healthy food and we’re both veggies so we went in search of tofu for both of us and nutritional yeast for Lucy.

I ended up in a green grocer/health food/Asian food store that was brilliant and I was able to get everything on my list for our tea (that’s what dinner is called over here).

I made a dish from The Vegan Cookbook by Adele McConnell. The Udon Noodle Bowl was full of well udon noodles and pak choi, mushrooms and tofu.

Unfortunately the marinated tofu was the best part of the dish. The flavours were really good while I was working on it but the recipe called for four cups of water. I only put two and a half in but it was enough to completely drown out the flavours. I don’t think I’ll try this recipe again, but if I did I’d triple the amount of mirin, rice vinegar and miso.

There are other recipes I’ve tried in her book- like the artichoke pasta, which I’ve adapted by adding butter beans and is now a weekday staple for us- so I won’t let this one put me off making more. She has several recipes using tempeh, which is really hard to find around here. 

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