From the book Feeding
the Whole Family, by Cynthia Lair, Moon Smile Press, 1998, reprinted
with permission from the author, available from Amazon.com.
cloves garlic, sliced
slices (1/8 inch thick) fresh gingerroot
tablespoon brown rice vinegar
tablespoon toasted sesame oil
cup tamari or shoyu (look for this in the section of your grocery
store with Thai foods)
pound firm tofu
tablespoons toasted sesame oil
large bunches greens (I used kale)
ounces udon noodles (find in the section of your grocery store
- 1/4 cup
creamy almond butter
- 2 teaspoons
- 2 tablespoons
tamari or shoyu
- 1 tablespoon
brown rice vinegar
- 1 teaspoon
- 1-2 teaspoons
hot pepper oil
- 1/3 cup
- In the morning,
combine all ingredients from marinade. Cut tofu into 1/2"
slabs, then cut slabs into triangles. Put marinade and tofu
in a glass storage container with a tight-fitting lide and refrigerate
4-8 hours. Heat oil in a skillet. Place marinated tofu pieces
in oil and brown on both sides. Set aside and prepare greens.
- Pull the leaves
away from the stem. Wash greens carefully. An easy way to do
this is to fill your sink with cold water and submerge the greens.
Bring 2 quarts
of water and 1/2 teaspoon of salt to boil. Submerge greens.
Boil for 7-10 minutes. Pour cooked greens into a colander in
the sink. Let cook. Squeeze out excess water with your hands.
Chop into bite sized pieces. Set aside.
a large pot of water to boil and cook udon noodles, according
to package directions. While noodles are cooking, prepare sauce.
Put all ingredients in a small pan on low heat. Using a whisk,
mix ingredients until smooth and warm. Add
extra water for desired consistency. Serve noodles with cooked
greens and browned tofu on top. Drizzle sauce over all.
This is an
easy to prepare one-dish meal. I served it with fresh fruit like
pineapple or melon plus fresh whole grain breads.