Grilled Tofu and Vegetables with Soba Noodles

Though it may come as a bit of a shock to you, most of my diet does not, in fact, consist of desserts.

Even more shocking is the fact that I don't even wish it did.

Sure, a diet of just chocolate chips, donuts, and cupcakes can sound tempting at times, but there are so many savory dishes and foods out there that I aboslutely adore.

For example, salmon is like the one of the best foods ever in my opinion.  There's this super simple, incredibly delicious Salmon recipe that I've been meaning to post forever, that I probably have at least 4x a month.  Now that's something I could never give up.

But, thats not what this post is about.  Today, we're talking tofu.

Tofu get's such a bad rep sometimes, and I don't really understand why.  I mean, it's got no taste, what exactly is it that people don't like?  And please don't say texture, because that too can be changed pretty easily.

Personally, I'm a big tofu fan.  I love how it soaks up any flavors you throw it's way, and how it can fit perfectly into a huge variety of different dishes.

Todays recipe is all about the grill, or grill pan, if the weather refuses to cooperate (like it seems to often this time of year).

There's a delicious smoky flavor exploding throughout the whole thing, as well as a slurpy (great word, right?) dose of soba noodles to add a change of texture.

Even if you're not as in love with tofu as I am, I'm almost positive you'll love it!

Grilled Tofu and Vegetables with Soba Noodles - inspired by this recipe

• 8 ounces soba noodles, cooked according to package directions
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 garlic cloves, diced
• 4 tbsp orange juice
• 1/4 tsp ground ginger
• 1 package extra firm tofu, patted dry and cut into 1/4" rectangles (like in the pictures)
• 2 red bell peppers, sliced into wide slices (see pictures for guidance)
• 3 small yellow summer squash, sliced diagonally into 1/4" slices
• Optional: Hot sauce, sweet chili sauce, or Sriracha

Combine soy sauce, sesame oil, vinegar, garlic, orange juice, and ginger in a small bowl and mix to combine.  Place tofu in an 8x8 dish, and cover with about 1/2 of the sauce you just made.  Let marinate for roughly 30 minutes.  Meanwhile, slice vegetables as directed above, and lightly coat them in a bit of the leftover sauce.  Brush grill grates with oil and preheat grill to medium temperature.  Place tofu directly on grill grates and let cook for about 6 minutes on each side, or until light marks appear.  Once tofu is cooked, remove from heat and begin cooking vegetables.  Place them directly on grill grates, too and cook for 3-4 minutes on each side or until they are browned to your liking.  Toss soba noodles with any remaing sauce, then place noodles on individual serving dishes and top with tofu and vegetables.  If desired, add a bit of hot sauce, sweet chili sauce, or Sriracha on top (I recommend this as it adds some spiciness to the dish).  Enjoy!

All these delicious pictures really reminded me that I need to post more savory recipes on this blog. I swear I do eat "real" lunches and dinners!  It's just that usually they're so tasty (or I'm so hungry) that every little bite is devoured before I even have time to get out a camera, much less set up a pretty photoshoot and snap some quality photos.

I think I'll start setting aside portions to take pictures of the next day.  That way, you all can experience my delicious dinners as well!  Maybe I'll even get to posting that salmon recipe...

Revisited Recipe of the Day:

Tofu Pad Thai

Vegetable and Tofu Pad Thai

Pad Thai really shouldn't be something you can only enjoy when having takeout.

It should be something you can enjoy anytime, guilt free.

That's right.  This is a healthy Pad Thai recipe that you can easily make at home on any day of the week.

No, you Thai food lovers out there, you're not dreaming.

First off I'd like to say that Pad Thai is not a  hard thing to make.  Some people may think of it as a difficult dish to prepare, but really, it's not.

I bet you could even make this in the time it would take the dish to be delivered from your favorite Thai restaurant.

There's also the added bonus that it's healthy.

Instead of your normal Pad Thai, which might contain chicken or shrimp, this one uses tofu and eggs, for a much lighter dish.

Although, even if you did use meat instead of tofu, this would still be a much healthier dish than that of a popular restaurant.

How's that for a great deal?

Vegetable and Tofu Pad Thai -original recipe comes from here
(makes 4 servings)

• 8 ounces dried wide, flat rice noodles
• 1/4 cup lime juice
• 3 tbsp soy sauce
• 1 tbsp sweet chili sauce
• 1 tbsp packed brown sugar
• 2 tbsp vegetable oil
• 2 large eggs, lightly beaten (omit for vegan version)
• 1 package firm tofu, drained, thinly sliced, and patted dry
• 2 medium carrots, shredded
• 2 garlic cloves, minced
• 8 scallions, white and green parts, thinly sliced
• Coarse salt

1. Soak noodles according to directions on box.  Drain.  

2. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.

3. In a large non-stick skillet, heat 1/2 tsp olive oil over medium-high and tilt to coat pan.  Add eggs, swirling to coat bottom, and cook until just set (about 1 minute).  Transfer eggs to cutting board, roll up loosely, and cut into thin strips.

4. Add 4 tsp oil to skillet and heat.  Add tofu in a single layer, and cook until golden brown on both sides, flipping halfway through.  Move tofu to cutting board.

5. Add 1 1/2 tsp oil, carrots, garlic, and scallion whites to skillet, and cook until softened.  Add lime juice mixture and bring to simmer.  Add noodles and cook, stirring frequently, for about 1 minute.  Add eggs and tofu, and gently toss to combine.  Season with salt and top with scallion greens.  Serve while still warm.

*I had to double the ingredients in the sauce to get enough to coat everything to my liking.  You may or may not have to do this.

Enjoy!

I bet you won't ever order this from takeout again!

Revisited Recipe of the Day:


Black Bean and Brown Rice Veggie Burgers