Dave’s pager went off recently and Amelia said, “I think we should call that a destroyer because it destroys the good times and brings back the sad times.” Apparently the sad times are when Dave retreats to the basement to answer calls.
Vietnamese Noodle Salad (Moosewood)
8 oz wide rice noodles
Dressing
1/4 cup lime juice
1/4 cup vegetable oil
2 T dark sesame oil
1 tsp Chinese chili paste, or to taste
1/4 cup chopped basil and/or cilantro
1/2 tsp salt
(I think it needs a little sugar or honey)
1 cucumber
1 carrot
4 scallions
4 oz seasoned tofu
toasted peanuts
Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again.
Meanwhile, in a large bowl, whisk together all the dressing ingredients. (For a smoother dressing, puree in a blender. For a richer dressing, add half a cup of coconut milk and a couple tablespoons of peanut butter.) Prepare the veggies and tofu and add them to the bowl with the dressing (I doubled the amount of cucumber and carrots): Peel, halve, and seed the cucumber, and then cut the halves into 1/4 inch-thick crescents. Peel the carrot and cut it into matchsticks. Slice the scallions on the diagonal. Cut the the tofu into matchsticks. Add the noodles to the bowl and toss well. Serve at room temperature, sprinkled with peanuts.
Easy Baked Tofu (Moosewood)
1 cake firm tofu (16 oz)
Basic Marinade
1 T vegetable oil
1 T dark sesame oil
3 T soy sauce
2 tsp grated peeled ginger root (optional)
1 garlic clove, pressed (optional)
Preheat oven to 400 degrees. Cut the tofu into slices, cubes, triangles, or sticks (I did sticks). Lightly oil a baking dish large enough to hold the tofu in a single layer. Whisk together the marinade ingredients (or a variation on ingredients) and drizzle over the tofu. Gently turn or toss to coat thoroughly. Bake uncovered, stirring once or twice, until the oil is sizzling and the tofu is firm and chewy, 30-40 minutes. Serve hot, at room temp or chilled.
Spinach Polenta Topped with Tomatoes (Moosewood)
Spinach Polenta
2 cups water
2 cups milk
1 tsp salt
1 cup polenta cornmeal
1 cup grated parmesan
8 oz fresh baby spinach
Fresh Tomato Topping
4 large tomatoes or 8-10 plum tomatoes
2 garlic cloves, minced or pressed
2 T olive oil
1/2 tsp salt
1 tsp dried oregano
2 T balsamic vinegar
To make the polenta: In a saucepan, bring the water, milk, and salt to a boil. Add the cornmeal in a slow, steady stream while whisking. Simmer for about 5 minutes, stirring occasionally, until the polenta is thick.
Meanwhile, prepare the topping: Cut the tomatoes into wedges. In a saucepan on med-low heat, cook the garlic in the oil for a minute. Add the tomatoes, salt, oregano, and vinegar and simmer for about 5 minutes, just until hot.
When the polenta is thick, reduce the heat to low and stir in the cheese until melted and smooth. Fold in the spinach, a couple of handfuls at a time, until just wilted.
Serve the polenta hot, topped with the tomatoes and more cheese if you wish.