Sunday, June 12, 2011

Summer Tofu Salad

Hi friends. Have you been enjoying summertime?  I really have been; I finally went to a Reds game, we celebrated our second anniversary (not on the actual day). Most days, after work, I sit out on the back deck and read a book. I get a special pleasure out of pouring a beer into a logo travel coffee mug I won at work for exceptional performance and taking that out with me.

(No, I don’t use the lid. Since it’s an insulated travel mug, it doesn’t sweat in the heat. Also, it has my company’s logo on it.) Does anyone watch How I Met Your Mother? There’s a reference, somewhere, to getting bonuses in gift cards. I get t-shirts, mugs, a water bottle, a shopping bag, pens, etc. with my company’s logo on it. Instead of a raise. So.


I’m back on track, though, and I went to two grocery stores and a farmers’ market this weekend—with a list—to get stocked for a few meals. (I also realized that through my local library, I can download books through NetLibrary and so I plan to listen while I cook).

I am trying to cook on the cheap, after so much traveling, and recently made this meal from things in my freezer and cabinet, plus half a leftover napa cabbage. This is the Peanutty Udon Noodle and Tofu Salad from the Whole Foods App.

Since I looked at the recipe on my phone and only saw the photo of the dish in a half-inch square, it’s funny to look at it on my computer and see so many other colors. I omitted the radishes and carrots because I didn’t have any. In fact, I found this recipe by searching for how to use up the last of a napa cabbage I had leftover from making some soup. Genius!

I ate this salad at room temperature. The udon and tofu were hot, but the cabbage and sauce were cooled. This salad is dressed with soy sauce, brown rice syrup, rice vinegar, chili paste, peanut butter, and garlic. This was really good.

How about you, are you cooking more or less this summer? Or, have you disappeared like I have?


  1. i'd have to say i'm trying to cook less "hot foods" and get more into tons of veggies and raw-ness. But going out to eat and sitting under an umbrella while eating after a long always sounds appealing :)
    love your idea after work - winding down with a drink and a book. reading definitely relaxes me as well, brings me into a different world i suppose!

  2. Thanks for the link to the recipe. It looks easy and great for shoveling in to my mouth. Did you use your tofu press?

  3. Glad to hear you're enjoying the summer and congrats on your 2nd anniversary.

    I love the idea of sipping a beer and a book on the deck after work.

    That salad looks like some crunchy deliciousness, and the dressing sounds like a perfect taste bomb.

    I've been making boring standards and I guess, I've gone for the disappearing route in terms of blogging this summer....just have been too busy or too lazy (or both).

  4. Mmm that udon & tofu salad looks rockin! Perfect for a light summer lunch. And happy belated anniversary!

  5. Happy anniversary. Beer in a company mug is hilarious - alcohol certainly aids my exceptional performance!
    But really, the dish looks great. What are you reading these days?

  6. Yes, I use the tofu press. I can't remember how I survived without one.

    I'm embarrassed to admit I've been reading the Sookie Stackhouse books. I have been flying through them and watching True Blood episodes. I go back and forth on which I like better.

  7. I disappread too. :o) I hope to be getting back to my normal routine of blogging soon though. Sounds like a perfect way to wind down from work...a book and beer. Too funny that you put it in your company mug. The Peanutty Udon Noodle and Tofu Salad looks and sounds very good!