I’ve been in an experimenting mood these past days, or even couple of weeks, so today, for lunch, I made something I’ve had in mind, but hadn’t had the opportunity to whip out yet. It sure looked tasty in my imagination, and I wanted to see if the usually bad cook that I am could get away with not following a specific, ‘acknowledged’ recipe. Much to my delight, my experiment turned well, and I found that meal actually quite interesting and tasty.
In a nutshell, here is that oh-so-complicated dish (NOT!) that I managed to make edible. Quantities were of course courtesy of Totally Random, Inc. (well, not so much, but without a kitchen scales, it’s hard to tell exactly how much of each ingredient was in):
~70g tofu
~60 g raw spaghetti (they didn’t have any more Asian noodles, kishimen etc. at the store when I bought my groceries)
Coriander
1 tomato
Soy sauce
Tofu, coriander and soy sauce were stirred in the pan, the tomato cooked in a saucepan (just long enough to be warm, but not enough to make some kind of puree), and pasta the normal way. Then I put everything in the wok, added a little more soy sauce, and voilà, it was ready to eat.
The only ‘downside’ is that I apparently made too much tofu. It had been years I hadn’t eaten any, and I didn’t remember it was so filling… unless my stomach has shrinked in the meantime, which isn’t impossible. Next time, I’ll have to remember to divide the tofu quantity by two.
Now, could someone please remind me why I haven’t done that sooner? It’s not like it was going to take two hours to make anyway.
May 25th, 2007 at 18:48
I wish I liked tofu.
May 25th, 2007 at 20:24
Yes, I reckon it helps.
But I have to admit that it IS a… particular kind of food. I know plenty of people IRL who don’t like it either.