After the overindulgence of fish & chips last night (an overindulgence I would gladly repeat anytime!), as well as a morning spent baking pita bread and jalapeno-cheddar scones, dinner was going to have to be a little lighter. Enter a dish I saw made on a great PBS show last weekend called Gourmet: Diary of a Foodie, prepared by Ruth Reichl herself. It's a fascinating program that showcases food from all corners of the globe and I hope it won't go away like the magazine with which it shares its good name.
After the show last week I ran right out to United Noodles and purchased a good quality soy sauce and some organic tofu, and for some other use a banana sauce from the Philippines (can't say I'm in love with it yet) and various other Asian delights. I've had a difficult time finding soft tofu that isn't silken, which the recipe requires, I'm hoping my search in the future won't be as difficult. They don't even have it at my local co-op and those folks are supposed to live for tofu! I was very excited to make this simple dinner and invited my mom over to enjoy it as she is a real lover of the bean curd. It was, in a word, wonderful. Spicy and complex, yet so easy to make that it could easily be thrown together on a work night. I couldn't find the Korean hot red pepper flakes the recipe calls for so I substituted a lesser amount of regular red pepper flakes and cannot complain. If you are interested in giving it a try, check it out and prepare to fall in love:
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1 comment:
Looks very yummy, Deb!
I've not even heard of United Noodle...will have to google it. I'll have to check on the carb content of the organic tofu. ...Katie has us on a carb-restricted diet these days.
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