Dinner included another Ocean State Job Lots steal--Organic Soba Noodles. For $1! I love that place. I've been trying to cook a better variety of grains (we have so much wheat and rice!), and since soba noodles are made with wheat flour and buckwheat flour, the fit the bill. And they're SO good....Mike found them a little slimy, but I think I may have just overcooked them a little.
I cook a stir fry almost weekly, my own recipe of figuring out the best mix over the years...using whatever veggies I have on hand and a package of tofu. Here's the details:
Tofu Veggie Stir Fry with Soba Noodles
1/4 c. sesame oil
1/4 c. rice wine vinegar
1/2 c. soy sauce
1 large clove minced garlic
2 carrots, grated
1 small onion, chopped
1 small head baby bok choy/a few handfuls of chopped kale/baby spinach...any greens you like!
2 stalks celery, chopped
a few handfuls of broccoli
10 mushrooms, sliced
1 package firm tofu, cubed
Mix sauce ingredients in a bowl, and add cubed tofu to marinate while you prepare veggies.
In a large pan, saute onions in a little olive oil until almost cooked.
Stir in carrots, celery, greens, and mushrooms (and, really, any other veggies your little heart desires...the more the merrier!!).
Add a splash of sesame oil (the flavor is incredible) and pour in just a splash of your tofu marinade and cook over medium heat, stirring occasionally, until veggies are cooked.
Add remaining tofu and sauce, and warm through.
Adjust seasoning as needed--sometimes I add just a little more soy sauce or rice wine vinegar if it tastes bland; just do a little at a time!
Follow cooking directions on noodle package, and serve with veggies on top.