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April 2010
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Tofu and Soba in a Ginger-Lemongrass Broth and LEMON SQUARES!!!

I’m saving the best for last in this entry….so you can skip the entree and head right on down to desert if you like…I won’t hold it against you, since I’d probably do the same thing.  I am going to talk a bit about the savory course though, because I’ve got a recipe, and it tasted pretty good…it just didn’t make for an amazing photograph, some things don’t.  I adapted the recipe from one called “Clams and Snap Peas in Ginger-Lemongrass Broth” that was in the coupon circular for a local health food store, and was pretty happy with the result, ignoring how unexciting it looked.


See?  Boring looking, but yummy, I promise.  You’re supposed to strain out all the chopped lemongrass and ginger, but I’ve never been very good with such things, so I just did my best to eat around it in the bowl.

8 ounces soba noodles
1 stalk fresh lemongrass
1.5 cups Veg Broth
6 quarter sized slices fresh ginger
1/4 teaspoon curry powder
12 ounces trimmed sugar snap peas
3/4 cup coconut milk
2 tsp lime juice
1 block tofu, pressed and cubed

1. Cook soba Noodles, drain and rinse with cold water.
2. Trim and discard outer sections of lemongrass stalk. Pound the inner stalk with knife heel, then cut into 1/2 inch pieces. Put lemongrass, broth, ginger, and curry powder in a soup pot and bring to a boil. Reduce heat, add tofu, and allow to simmer for 5 minutes. Place a steamer basket on top of the broth and fill with the sugar snap peas. Cover, and steam 3-4 minutes.
3. Place soba noodles in shallow serving bowls and top with steamed peas. Stir coconut milk and lime juice into broth/tofu mixture along with a bit of shoyu to taste if desired. Top bowls with tofu and broth, attempting to leave behind lemongrass and ginger.

So that was dinner, and now the moment we’ve actually been waiting for….DESSERT!!!!  I pulled out Vegan Cookies Invade Your Cookie Jar and attacked the lemon bars recipe…since it’s something I’ve ALWAYS wanted to make and always been frightened of.  I also just happened to have all the ingredients on hand, which definitely helped things along.  They certainly look pretty:


I do have a couple notes on the crust for this recipe, but the lemon layer is complete and utter PERFECTION…I wouldn’t change a thing.  For starters, there’s just too damn much of it. (The crust)  You could easily cut the recipe in half (or at least down a quarter) and have plenty to support the lemon layer of the bars.  I intend to do so in the future.  The recipe also calls for baking the crust for 40 minutes, but thankfully I peeked in with ten minutes left and saw that the visible crust was starting to turn golden, so I pulled it out.  Ten more minutes definitely would’ve burnt this, so if you own the book and plan on making the recipe, keep that in mind.  With those changes in mind, I am absolutely in LOVE with these, and you know how everyone who’s someone seems to have THEIR baked good that they bring to all the family events….I think I may have just found mine…

Oh and By the way…remember that review and giveaway I promised??? Still coming…and it’s pretty darn exciting.


4 comments to Tofu and Soba in a Ginger-Lemongrass Broth and LEMON SQUARES!!!

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