Let's Get Cookin': ToF-U

That's right time to jump on the bandwagon and make tonight a meatless Monday! Seems like everyone is all about theming the days of the week! Hell I would like to go back to days of the week undies - sure would take the pressure off deciding wouldn't it! If I were to theme my week here is what it would look like: Mexican Monday, Taco Tuesday, Wine Wednesday, Tequila Thursday, French Fry Fridays, Salsa Saturday, Ice Cream Sundays! Can you pick up on my theme? Remember I told you that I thought I was Mexican in a previous life, and possibly a drunk and totally a fat kid! haha

Anyhow, as I have gotten more into cooking going vegetarian doesn't seem to scare me as it once did. A few years ago I decided to be a veggie for lent. That was a hard 40 days - not because I didn't want to eat the veggies but it was hard to feel full without using pasta, potatoes or heavy carbs. I didn't know enough about how to cook veggies as a meal - just as sides. I also learned that there are not a ton of options for my veggie friends at fast food places. Now though I find myself really looking (especially this time of year) for recipes that are more veggie less meat.

So for today's kitchen adventure...ToF-U! You can either love it or hate it, but if cooked properly I think that you will be saying Love U versus F-U! I also wanted to use a few things out of my Try the World box! Are you ready to do something a little new and add a touch of Japanese Flair???

Get that apron on and lets go! Today we are making sesame crusted tofu and some spicy peanut soba noodles!!!

Step 1 - Get that tofu ready to go, now the tofu is packaged in some kind of liquid - I do not know nor do I really want to know what the liquid is but take a step back when you pop open the package! It has the tendency to squirt like a baby boy if you don't use one of those pee-pee teepees! Once you have the tofu out of the package you need to get some of that excess liquid out of it. So you will want to put it on some paper towels, then put more paper towels over the top of it, then add something heavy.

I have created a little photo collage for you to see how to do this...I buy my tofu at Trader Joes, in the package that gives you two tofus! I split the package, then pulled out the big hunk, sliced it, put it on the paper towel lined plate, then added more paper towels another plate and my mini watermelon!

Now this recipe called for you to let the tofu sit like this for an hour. Who the hell has that kind of time on a week night? Not me - so I did this as soon as I came home and let it set for about 30 minutes. There was enough water out of it that it was perfect.

What does one do while they are waiting for tofu to dry out? Make the soba noodles and sauce...Here is how the noodles came in my box...PLEASE NOTE THERE WERE NO DIRECTIONS IN ENGLISH!!!

So I had to google how to actually cook them. Bring water to a boil, totally submerge the noodles and let stand in boiling water for 8 minutes. When the buzzer goes off, drain and put in a bowl of cold water. While they are in the cold water, aggressively swirl the noodles in the water - this is apparently to make the noodles not gummy and get a shit ton of water all over your counter top!

Once you have done that for a few minutes, drain the noodles again and set to side!

Now you should be ready to make the sauce for your noodles....I found a recipe for a spicy peanut butter coconut sauce. Here is that recipe 1 can coconut milk, 1/4 cup creamy peanut butter, 2 teaspoons Sriracha, juice of a lime, 1 garlic clove, ginger paste (to liking)

Put everything in your blender and mix away, then pour into sauce pan bring to a boil, reduce heat and let it get thick (probably close to 15 minutes)! Pull it off the heat and let it cool before pouring it over your noodles!

This is where I screwed shit up as I added way too much of the sauce - it was good but....a little soupy so be careful here - remember you can always add more but trust me taking it away was well....not possible! I also added a few peanuts just for the crunch factor!

Now your noodles are ready and your tofu should be ready to go so its time to face your fears....

Get your sesame coating ready in step 1, in step 2 lay everything out in a row for easy use - tofu -> egg-> sesame coating, step 3 dredge your tofu in the egg, step 4 dredge your egg dipped tofu in the sesame coating, step 5 lay it on plate until you are ready to get it all in the pan and finally put it in a skillet that you have heated about a tablespoon of oil in. Don't over crowd the pan or you won't be able to flip the fu!

While I was at the paella class on Saturday I made this purchase (even though I felt like I was cheating on Williams Sonoma). It was perfect for flipping the fu - but it is really meant for flipping fish! Here is the link to get yourself one!

http://www.surlatable.com/product/PRO-688366/Kuhn+Rikon+Flex+Slotted+Turners

Now once you have let these squares fry up for about 4 miuntes on each side pull them off the burner and get yourself ready to make a pretty plate! Do not leave them on the burner - nothing is worse than burnt sesame seeds!!! I also made up a little broccoli just for shits and giggles!

As you know I love me some spice...so I found this while at Williams Sonoma about two months ago. BE WARNED it is typical wasabi and I added a bit too much the first time I tried it and no joke I thought that my ponytail flew off the top of my head from the heat/flavor explosion! Be smart but trust me you won't be disappointed with your purchase!

http://www.williams-sonoma.com/products/wasabi-drizzling-sauce/