Almond-y udon noodle and tofu salad

Almond-y Udon Noodle and Tofu Salad
adapted from WholeFoods Market

2 tablespoons sesame oil
1 (14-ounce) package tofu, drained, patted very dry and cut into 1/2-thick slices
5 tablespoons soy sauce
1/2 cup natural almond butter
1/4 cup honey
1 tbsp. red pepper flakes
3 cubes frozen minced garlic (from Trader Joe's)
1 (8-ounce) package thin rice noodles
1 head napa cabbage
3 cups sugar snap peas

Method

Instead of following the directions from this recipe for the tofu I decided to make Baked Tofu. Follow instructions for baking the tofu. Flip tofu halfway through cook time, drizzle all over with 2 tablespoons soy sauce and cook for remaining time or until golden brown on the second side; transfer to a paper towel-lined plate and set aside to let cool.

Saute cabbage for 5 minutes to shrink down.

In a large bowl, whisk together almond butter, honey, remaining 3 tablespoons soy sauce, red pepper flakes, and garlic. Add tofu, noodles, cabbage, sugar snap peas and toss well and serve. 

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Using a whole head of napa cabbage gave me tons of leftovers. This salad was delicious, I'll definitely make it again if I get napa cabbage from my CSA.

Smooth.

This week seems to be going smoother than last week in terms of me utilizing everything I was given in my share. I now only have a couple of things left from this week's share and they should hold for long enough for me to eat some leftovers.

PLGCSA Week 6
Lettuce Head
Peas
Scallions
Kale
Swiss Chard
Parsley
Garlic Scapes (none for me . . . apparently a shift worker was measuring out incorrect quantities, so anyone who showed up for the second shift pickup missed out on scapes)

Fruit share:
Blueberries

So far, to make sure that I wouldn't end up with frozen, wilted, or rotten lettuce I ate it first. So salad and kale chips on Tuesday. Wednesday, I tried Shrimp, Sugar Snap Pea and Potato Salad with Mint and Pecorino (adapted from The New York Times) post to come later—just need to take some photos when the light in my apartment is better. So now I just have swiss chard and my weekly cheese share left, because I'll be freezing the blueberries for future preserves and cobbler sessions.

Cups.

Soy Shrimp Lettuce Wraps
adapted from WholeFoods Market

1 pound easy-peel frozen shrimp, thawed and peeled*
1/4 cup soy sauce
2 cubes of frozen minced garlic (from Trader Joe's)
1/4 pound uncooked thin rice noodles
1 head green leaf lettuce
Thai or regular basil
Mint
Cilantro
Chopped radish
5 green onions, chopped
1 medium cucumber, peeled, seeded and thinly sliced
1/3 cup roasted peanuts, chopped
1 lemon, in wedges for serving

Method

Put shrimp, soy sauce and garlic into a large bowl, toss well, cover with plastic wrap and refrigerate overnight.

Put noodles into a large bowl of warm water and set aside to let soften for 5 minutes; drain well. Bring a medium pot of water to a boil, add soaked noodles and cook for 3 minutes; drain again and set aside.

Meanwhile, preheat broiler. Using a slotted spoon, transfer shrimp from bowl to a baking sheet and arrange them in a single layer; discard remaining marinade. Broil until shrimp are just cooked through and pink, about 4 minutes, then transfer to a platter.

Arrange rice noodles, lettuce leaves, basil, mint, cilantro, radishes, green onions, cucumbers and peanuts on the platter with the shrimp. Have everyone assemble their own lettuce wraps, piling some of each ingredient onto a lettuce leaf, then rolling it up to form a package before eating. 

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If I hadn't added in lemon wedges with the wraps it definitely would've been a little dry. I found these wraps very refreshing. I'll definitely make them again.

Inspiration.

Looking for a little culinary inspiration this week.

PLG CSA Week 2:

Lettuce
Salad greens
Kale
Parsley
Baby Bok Choy

And this time I found my half share of cheese!

Tonight's dinner is sautéed sesame ginger bok choy with quinoa. I've never had quinoa before but it smells nutty . . . so I'm excited to try it. Think I'll pack tomorrow's lunch before I eat, so I won't have to worry about leaving enough leftovers.

With 2 heads of lettuce, salad greens, kale, and parsley--it's looking like the rest of the week is going to be taco salad, kale salad, and . . . . Hmm I don't know what to do with the salad greens. I sautéed them with couscous last week, not knowing what to do with them then, either. Maybe I'll sautée them again, but this time with shrimp.

Anyone have any culinary ideas?