Our idea of a perfect weekend indoors involved keeping things low-key. We kick-started the afternoon by gathering together to spend some quality time conversing and cooking exquisite food! Le menu du jour (all made from scratch):
Here's my recipe for some tasty sesame noodles (inspired by Heidi Swanson's Otsu concoction. She is my ultimate muse when it comes to cooking. She's also quite the photographer). The convenient factor is that it's a quick and simple dish to make; almost effortless.
Ingredients:
- 12 ounces of soba noodles, cooked and drained
- 10 ounces of extra-firm tofu (for those who live in Seattle, I'd recommend buying them from Northwest Tofu Inc).
- 4 to 6 green onions, thinly sliced
- 1/2 cup of chopped cilantro
- 1/4 cup of toasted sesame seeds
- 2 tablespoons of sesame oil
- Soy sauce
- Cook the soba in boiling, salted water until tender. Then, drain the noodles.
- Cut the tofu into thin slices or small, bite-size cubes. The extra-firm tofu I usually purchase from Northwest Tofu Inc. is already seasoned, grilled and coated with soy sauce. To achieve this same effect, place half a teaspoon or less of olive oil into non-stick skillet set at medium heat. Place the tofu slices in the skillet and stir-fry until the pieces are brown on both side. You may even go the extra mile and add a little soy sauce.
- Combine all of the ingredients except for the sesame seeds in a large mixing bowl and toss until everything is evenly distributed .
- Taste and adjust ingredients based upon your preferences.
- Garnish the dish by sprinkling the sesame seed on top. You may even add chili sauce if you're a fan of spice.
Disclaimer: The images above do not precisely depict the actual dishes...but they're VERY similar. I had forgotten to take photos of our meal. Special thanks to Sunshine Coast and The Pioneer Woman Cooks for the pictures shown above.
We ended the day with a sketching session and a movie (with video games as the alternative option).
















