Soba Noodles with Tofu and Kale

I hope you all enjoyed the bar edition of Pet Peeve Wednesday, yesterday.  I had a little too much fun writing that, but people just get themselves into some major shenanigans when they go out.  And if I can't make fun of them, then what is life really for?

Anyway, moving on.  About five minutes after I posted yesterday, I found the most delightful photo gallery at HelloGiggles that featured various celebrities partaking in some pretty sweet photo bombs.  Just to give you a little taste of what's beyond that link, behold Tina Fey: Photo Bombing Boss.

Seriously funny stuff, guys.  Check it out.

Now, moving on to the real point of this post, I feel sort of weird following up cakes and truffles with such a healthy recipe.  I mean, this has kale in it.  I love kale, but I always feel like some virtuous bunny when I eat it.  

Healthy specs be damned, though, because this recipe is freaking awesome.  It is so good that I ate the entire thing for dinner.  Then made it again an hour later to bring to work the next day.

And we all know how much I hate washing more dishes.

Make this now.  Not tomorrow.  Not next week.  Now.

Err..you could probably wait until lunch.

Soba Noodles with Tofu and Kale

 Ingredients:


Soba Noodles
Kale
Tofu, bite sized pieces
Ginger-Sesame Dressing


Directions:


Start off by preparing your tofu.  Broil it in the oven for 10 minutes, flip the tofu.  Broil for an additional five minutes and then remove from the oven.


For the kale, heat one tbsp of oil in a saute pan.  Add the kale and cook until it turns bright green, one minute.  Add 1/2 cup of water and let the kale simmer.  Cook until the water has been absorbed, roughly 10-15 minutes.


Meanwhile, prepare the soba noodles.  Bring water to a boil and add the soba noodles.  Cook for 5 minutes, then remove.  


Combine all ingredients and add the sauce.  Give everything a little stir, and prepare for your tastebuds to sing.

Bulgar Wheat Tofu with Lime Tahini Sauce

After three finals, four presentations, two papers, and a potentially dangerous amount of coffee...

I AM DONE WITH FINALS!

And I couldn't be happier.

There are many things that I love about winter break. Sleeping in. My family. The DVR loaded with all of my favorite shows. My parents joke that I take over the TV when I come home. I can't really refute that.

All joking aside though, there is something nice about being home. I love living in the city and there are perks of living on your own. I don't have to suffer through stilted morning conversation. I am 100% not a morning person and holding any sort of conversation before 10 AM is like pulling teeth. I don't have to share the remote. A carton of milk lasts all the way to the expiration date. Sometimes it's nice to share the remote, though. It's nice to have someone there to hear the random stories that just aren't the same when told hours later.

I still don't like the morning talking thing, though.

On an unrelated note, I have a little recipe here for you that is both delicious and nutritious. Unfortunately, it does not rhyme like the end of that sentence. I'll try harder next time.

Bulgar Wheat Tofu with Lime Tahini Sauce

Ingredients:

1 cup bulgar wheat

1 package tofu, chopped

1/4 cup tahini

2-3 tbsp lime juice

Directions:

Cook the bulgar wheat according to the package's instructions and set aside. Preheat the oven's broiler while you press the tofu. Slice the tofu into bite size pieces and spread out onto a prepared baking sheet. Broil 5-6 minutes per side.

Using a food processor (or a whisk/fork) combine the tahini and lime juice. Add more or less lime juice depending on how thick you want the sauce. Pour over the bulgar wheat and tofu. Serves four.

Lots and lots of cookie recipes will be on their way! Get excited!! What are you all baking for the holidays?

Soba Noodle Stir-Fry with Peanut Sauce

Soba noodles are my new best friend. Yes, they are made of buckwheat. Yes, they are healthy. Yes, they slightly resemble worms. Dressed up, though, they pack quite a punch.

Everything is better with the right packaging. Perfectly wrapped gifts. Men in suits. Patrick Dempsey in hospital scrubs. Alexander Skarsgard in...er...nothing. And soba noodles are no different. Except they don't wear suits or hospital scrubs; because that would be weird.

If you haven't tried soba noodles yet, do it. Not that I am trying to peer pressure you or anything, but all the cool bloggers are doing it.

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Seriously, though...give it a try. Your life will be exponentially better! At least the part in the kitchen...

Soba Noodle Stir-fry with Peanut Sauce

Ingredients:

soba noodles

shredded cabbage

carrot, shredded

tofu

peanut butter

soy sauce

honey/agave

Directions:

Preheat oven to 400 degrees. Press tofu and slice into bite size pieces. Spray a baking sheet with cooking oil and add the tofu in an even layer. Bake for 10 minutes and then flip the tofu. Another five minutes and remove from the oven.

Bring a pot of water to a boil and add the soba noodles. Cook for 4-5 minutes, until tender. Remove to a strainer and wash noodles. Add the tofu, shredded cabbage, and shredded carrot.

In a small bowl, combine the peanut butter, soy sauce, and honey. Vary the ratio to match your taste. More soy sauce lends a sharper, saltier flavor which I prefer. Honey makes it sweeter. Peanut butter make it more, well, peanut butter-y.

Add the sauce and mix. Enjoy!!