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[personal profile] terson
That sure is a mouthful for a recipe title. Tonight's dinner was a wacky combination of Chinese and African cuisines. A couple years ago I made a Kwanzaa dinner. One of the entrées was a stuffed eggplant with peanut sauce. I was not that fond of the stuffed eggplant, but the peanut sauce was good. So today when I was trying to figure out what to cook for dinner, I ran across a tofu, spinach, and soba noodle salad. It was intriguing, but I didn't want a salad. For some reason, I thought the peanut sauce might work well with it. I think it turned out well. I should have halved the peanut sauce recipe. It also wouldn't hurt to put in a little more vegetables. Also, next time I'd like to try using only half a cup of peanut butter instead of the three quarter's cup.


Tofu and spinach soba noodles with an African peanut sauce

Sauce
one medium onion, minced
1 tbsp. canola oil
2 tbsp. fresh ginger, minced
one quarter teaspoon cayenne pepper
2 c. tomato sauce
three quarter cup natural-style peanut butter
2 tbsp. soy sauce
2 tbsp. cider vinegar
2 tbsp. dark molasses

10 oz. package soba noodles
1 tsp. sesame oil

Stirfry
16 oz. tofu, cut into small triangles
half tablespoon canola oil
half pound mushrooms, quartered
one zucchini, halved lengthwise and sliced thinly on a bias cut
one Green garlic, sliced thinly
four handfuls baby spinach, chopped

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terson

August 2008

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