![]() Instead, I sliced my cabbage really thin, like a slaw, and roasted it spread thinly over a large baking sheet. I‘d been looking at "broiled cabbage" recipes online but they were all for big wedges of cabbage, which seemed too time-consuming for an everyday recipe. ![]() I almost accidentally discovered how good cabbage is roasted. From " Modern Lunch: +100 Recipes for Assembling the New Midday Meal" by Allison Day (Random House, $24.95) Or, toss all the components in a bowl and eat. To serve it, grab a bite from each compartment, getting a different taste and texture every time. If you are taking this dish to work, keep it in the refrigerator or with a cooler pack in your lunch bag until you are ready to enjoy it. Seal everything up and refrigerate until you are ready to take it with you. To assemble, add the tofu, noodles, bok choy and edamame to each of 4 containers or bento boxes. Transfer to a plate and sprinkle with sesame seeds. Add the noodles to the large bowl along with remaining 1/3 of the teriyaki sauce, tossing gently to combine.įor the bok choy, in a medium saucepan with a splash of water, steam the bok choy until tender and bright green, about 2 to 3 minutes. Drain, rinse with cold water, and drain again. Spoon any caramelized bits from the parchment while it is still warm.įor the soba noodles, bring a large pot of water to a boil and cook the noodles according to the package directions, until tender. Bake for 10 minutes, flip and bake for 10 minutes longer, until it is sticky and appears shellacked. ![]() Spoon 2/3 of the sauce onto the tofu, turning to coat both sides if a little pools on the parchment, that’ll get nice and sticky in the oven, for glazing after baking. In a large bowl, whisk the hoisin, vinegar, miso, water, sesame oil and garlic until combined. Line a large rimmed baking sheet with parchment paper line the tofu up on the parchment. Your tofu is now ready to be marinated, sauced, baked, grilled or fried - you name it! There are also commercial tofu presses available, but I don’t own or use one.ġ (12-ounce) package extra-firm tofu, pressed, cut into 12 thin triangles or rectanglesĢ (6 1/2-ounce) bundles soba noodles (buckwheat noodles)ġ cup shelled edamame (defrosted if frozen)įor the teriyaki tofu, heat the oven to 400 degrees. Press the tofu for 30 minutes to 3 hours, then remove the weight and cutting board, unwrap the tofu, and discard the water on the plate. Place a small cutting board on top of the tofu, then weigh it down with a large can of tomatoes or anything else that will put pressure on it. To press tofu (extra-firm varieties only: medium-firm, medium, soft and silken varieties are too delicate), drain any water from the package, then wrap the tofu in a paper towel or clean kitchen towel and place it on a large serving plate. When you press out some of that water, the tofu takes on a meatier texture that’s ready to absorb any marinade or sauce you add to it, infusing it with flavor. There’s a lot of water in tofu, even the extra-firm varieties. This is a cold noodle dish, so there’s no need to reheat it, unless you’d like to. If I’m eating this lunch at home, I add everything to a bowl, where I attempt (in private) to tackle it with chopsticks - messy but good. In this homemade version, teriyaki sauce creates a deep-red veneer on the outside of thin slabs of tofu when baked, doing double duty as the soba noodle dressing. The salad bar tofu at a very popular grocery chain was my first exposure to truly delicious sticky tofu. Soba Noodle Kit With Bok Choy and Teriyaki Tofu RELATED: How do you talk to your teens about alcohol? ![]() ![]() To inspire your midday meals for the next few weeks, here are three lunch-friendly ideas that you can make ahead, adapt to your tastes and enjoy even if you don't have a microwave handy. Plenty of adults bring their own lunches to work, and we can fall into the same ruts as our kids, eating exclusively last night's leftovers or the same salad day after day. Students aren't the only eaters who need lunchtime inspiration now and then. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |