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AM4M: Laura’s Sesame Noodles February 9, 2015

Posted by indigobunting in Uncategorized.
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Mali has suggested we share some easy recipes that we enjoy on a regular basis. Here’s one I like a lot, perfected by my neighbor Laura. One reason this goes quickly for me is that after I get my stash of three or four cakes of tofu from my monthly buying club, I cut them into sixths, marinate them in tamari, and bake them at 350°F for an hour. Then I stick them in the freezer. (That said, that first searing step can’t take much time.) I tend to have all the other ingredients in my house (and I always roast all my sesame seeds as soon as I buy them).

Tofu
Pan sear soy-marinated tofu in a little oil until golden brown on both sides.

Sauce
6 tablespoons soy sauce
2 tablespoons roasted sesame oil
1 tablespoon rice vinegar
3 tablespoons grated ginger
1–2 teaspoon tahini
2 teaspoons roasted sesame seeds (more for top when finished)
2 cloves garlic, minced

Noodles
I use soba noodles, cuz Laura does. They’re good.

Assemble
Cut up tofu, grate a carrot, and mix them with the noodles. Mix in the sauce. Top with scallions and sesame seeds.

 

I’m making this tonight.

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Comments»

1. lynda - February 9, 2015

I’m making this tonight, too! Thanks for the inspiration.

2. Mali - February 9, 2015

Ooh, that sounds good. Maybe I will try it as a substitue on my pasta and chardonnay night. Thanks heaps for sharing!

3. Eulalia Benejam Cobb - February 10, 2015

Sounds yummy. Bon appetit!

4. Travelcraft Journal (@TravelcraftJrnl) - February 16, 2015

This sounds really good! Smart to cook the tofu ahead of time and freeze it. I’ve never tried that. I found via Mali’s site/Microblog Mondays and hope you’ll stop by: http://www.travelcraftjournal.com/questions-for-me/

indigobunting - February 17, 2015

Ooooo, Phoenix. I love Phoenix. Have some great friends there. Your blog looks great, Stephanie!

5. Dona - February 22, 2015

I love sesame noodles.

6. susan365 - March 14, 2015

My kind of recipe! I was going to express surprise that you freeze tofu, because in my experience freezing turns tofu into something resembling a sea sponge. But then I realize you cook it first. That could make a big difference. I hope.


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