I get tweets from Heidi Swanson when she posts a new recipe at 101 Cookbooks. I got this one Tuesday evening while I was at the Willy Street Co-op for a Board of Director’s meeting, so I could easily pick up a box of tofu – and I had some cold cooked asparagus, and a few stems of broccoli, with some florets still attached in the fridge, all leftover from the dip veggies for Erika Lukas party last Saturday. (here’s what I made)
- With noodles leftovers
- Last of the with noodles Heidi salad
- Heidi salad over rice noodles
I fried the tofu, with soy sauce & brown sugar, the way I do for peanut noodles – it’s a method I got from Deborah Madison. The dressing for the salad is miso, sugar, and Mirin & sake – so almost all sweet. When I tossed the salad together I added some rice vinegar to cut the sweet. Then I decided to put the salad over some rice noodles. The last time I made these – you soak them in hot water and then stir fry – they got too soft, so I was extra quick to get the noodles out of the soaking water water. And I didn’t fry them in a lot of oil or sauce, or for very long. They were pretty chewy last night. I felt really full after dinner, but nicely empty by morning – I am sure it’s because I ate a plant-protein based meal – even though I ate a lot of it!
I brought the leftover with-noodle salad for lunch today – there’s sill some left without the noodles the fridge. As often happens when I bring something savory, I got hungry well before lunch time, and ate all the salad and noodles at about 10:00 – they had gone from chewy and stretchy to chewy and hard, but not unpleasantly so.
