We give up.
Unlike the rest of the free world (and sometimes not-so-free, but we’re not a foodpolitics type of blog), we had resolved not to eat healthier, cleaner and greener. When the calendar ticked December 31, we decided that instead of setting ourselves up for failure by the end of the resolutionary month of January, which would depress into a bitter cold, and just plain bitter February, we would aim at the lowest possible point on the food integrity target, knowing there would be no possible way we couldn’t hit a goal of eating pizza and French fries every day.
Unfortunately, there’s just no way for us to ignore all the gorgeously healthy foods attacking our senses right now. Sexy, deep dark leafy greens are seducing us. Tofu keeps us guessing, sometimes feminine, soft, supple, sometimes, well, firm. Smoothie cocktails are sparkling brighter than the display window at Tiffany’s. Good food is all over internet, all over twitter, and most importantly, your good food is all over TasteSpotting, tempting us.
So yes, we gave up.
And made a Sesame Soba with Kale, Edamame and Tofu.
Sesame Soba with Kale Edamame and Tofu
sauce very loosely based on a this recipe in the New York Times
serves 2 (big eaters) – 4 (dieters)
1 tablespoon peanut butter
1 tablespoon soy sauce
1 tablespoon mirin
Salt and freshly ground pepper to taste
2 large garlic cloves, minced
1 tablespoon finely minced fresh ginger
1 tablespoon sesame oil
½ cup vegetable or chicken broth
2-4 tablespoons olive oil
½ pound kale (or other dark, leafy green vegetable)
1 cup cooked, shelled edamame
1 bunch scallions, white and light green parts only
1 block firm tofu, cubed
8 ounces soba noodles, cooked
sliced scallions and toasted sesame seeds for garnish
Whisk together peanut butter, soy sauce, mirin, half the garlic and ginger. If the peanut butter doesn’t incorporate, heat the sauce in the microwave for 10 seconds. Season to taste with salt and pepper (we used about ¼ teaspoon salt and about 4 turns on the pepper mill). Whisk in sesame oil and broth.
Heat about 2 tablespoons olive oil in a wok over medium-high heat. Add tofu and very gently stir fry until lightly golden brown on all sides. (If the wok has a handle, we recommend lifting the wok and flipping the tofu in the wok rather than using a utensil, so as not to break up the tofu.) Remove cooked tofu to a plate.
Add a little more olive oil to wok, allow to heat, then add kale and stir-fry for three to four minutes until softened. Add edamame, scallions, remaining garlic and ginger. Stir fry one to two minutes to heat edamame, then stir in the noodles and sauce. Toss together until the noodles are well-coated with the sauce and hot, then add tofu and toss again very gently to mix. Remove from the heat.
Garnish each serving with sliced scallions and toasted sesame seeds and serve warm.