Recipe:Buckwheat and broccoli
My wife claims she invented this dish. This is possible, although I have my doubts. What is certain is that it is both delicious and very healthy. It can be made earlier in the day and served straight from the fridge.
- •Japanese vermicelli. These thin brown noodles are made from buckwheat flour, and can be purchased in any asian market. They are perfectly suited for this dish, because they are savory and have a wonderful texture.
- •Sesame oil. Also guaranteed to make your house smell amazing.
- •A large head of broccoli. Cruciferous vegetables are amazingly good for you.
- •Sesame seeds.
- •One or two scallions. Also known as green onions.
- •One small block of firm tofu. It will have a more pleasing texture if it has been previously frozen.
- •Soy sauce.
1. Cut the tofu into strips, and set it in the soy sauce to marinate. If possible, let it marinate for a few hours, although this is not necessary.
2. Cut up the broccoli into big chunks, and cook it. It is best to do this by steaming it; boiling it will leech out some of the nutrients. It is done when it is even more vividly green. If it is limp, you have ruined your broccoli and I hate you.
3. Cook the vermicelli. Follow the directions on the package. You will know when it is done when it is al dente - firm to the tooth.
4. Rinse the vermicelli under cold water, to stop it from cooking any further and to rinse off any glutinous residue.
5. Put the noodles in a large bowl and drizzle a small amount of oil over it. Toss. This prevents it from sticking together.
6. Fry the tofu up on your frying pan, on medium. You may want to use a little sesame oil when doing this, for adding flavor, but it's probably not necessary and may inhibit the formation of a delicious crust.
7. Dinner is ready! Noodles, tofu, and broccoli go together in your bowl; top with sesame seeds, a sprinkle of chopped scallions, and an optional drizzle of oil. A hard-boiled egg makes a great addition if you'd like some protein, and is even rather pretty when split in half and artfully arranged.