Category: Tofu

Where I Have Been

April 5, 2013

Hello Friends.

The first quarter of 2013 is over and I have not a lot of food posts to show for it.  There are several reasons for the quiet on this site.  One is still adjusting to a new life and new rhythm in a new city.  I was far busier in Seattle and yet posted much more frequently.  More proof that the busier I am, the more productive I am.  Another reason is some technical problems with my web host and just general internet yuck.

But the main reason is that I just haven’t been feeling all that good.  I’ve never mentioned this here, but I suffer from acid reflux.  I had it bad with both of my pregnancies and after I had Spencer, it never went away.  I’ve had tests done over the years and have been able to control it very well with a mild medication.  Until recently.  For some reason that is not easily explained, my reflux got completely out of control about two months ago.  I went from falling asleep easily every night, to being up for hours trying to get the stomach pain and constant buzzing in the back of my throat (from stomach acid) to go away enough for me to doze off.  The discomfort is with me during the day too, just not as much in the front of my mind in the daylight.  I don’t feel bad all the time but much of the time.  Being in a new city, I was a little lost and finding the right person to go see was much more difficult than in my home town.

I’ve done more tests and switched medications and the bottom line is that I’ve been feeling  pretty terrible much of the time.  I am on something new that apparently takes a while to start working so I am holding on hoping that that is true.  (UPDATE: For the past couple of days, I have been feeling better.  I guess the new medicine is working after all.  Phew!) As you do in these situations, I went to Facebook and asked for advice from friends.  What are you taking?  What has worked for you?  A number of people said they had seen naturopaths and found out they had food intolerances and their reflux cleared up after they eliminated those foods.  Not really knowing what else to do, I decided to put myself on an elimination diet.  I cut out everything I thought might be giving me trouble.  Caffeine, alcohol, sugar, soy, wheat, grains, beans, dairy.  Because I don’t eat meat, that meant I was eating eggs, fruits and vegetables, quinoa, and nuts and seeds.  I did this for four weeks and I did not feel one bit better.  No change in my stomach issues, no sudden glow to my skin, no bounce in my step.  So, obviously, I have gone back to eating my regular (mostly) healthy diet.

So essentially, I have not been writing glowing posts about delicious things I have been making because my stomach has been hurting and because I have been cooking in an extremely limited fashion.  But here is the thing.  I made some tasty things, even with the restrictions I put on myself.  That polenta was a super satisfying dinner.  And I made several different kinds of Thai curry, all of them with my new favorite Kabocha squash which goes so well in curry, all of them with homemade curry paste, all of them satisfying.  I am glad that I can eat out again without worrying about what I will order and glad to have all my choices available again.  I am interested to note that I am not rushing back to certain things – sugar for one.

I used one of my favorite cookbooks, Real Vegetarian Thai, for my curry paste recipes and I have found that the red curry is much spicier than the green.  This green paste is mild but with so much flavor that I really encourage you to make your own.  It doesn’t take long at all and it will keep for up to a month in your refrigerator.  I find that, because the green is so mild, I use about half of a batch for one pot of curry, but you may use less.  If you don’t want to make your own paste but still want to make the curry, Thai Kitchen makes a decent curry paste that is vegetarian.  It is pretty spicy though so be careful adding it to the stew.  Kabocha squash is kind of round-ish and the skin can be either green or orange.  I have found that the orange ones have a better texture.  Either way, the skin is edible.  Just be really careful cutting into them!

One Year Ago:  Holly B’s Savory Brioches
Two Years Ago:  Eggplant and Mushroom Pasticcio, Lemon Cream Tart (the best lemon tart!)
Three Years Ago:  Holly B’s Cinnamon Rolls, Baked Rice with Chiles and Pinto Beans
Four Years Ago:  Spicy Sweet Potatoes with Lime, Marinated Chickpea Salad with Radishes and Cucumber

Thai Green Curry with Kabocha Squash and Shiitake Mushrooms
Dana Treat Original (curry paste from Real Vegetarian Thai)
Serves 3-4

I made this twice in two weeks.  The first time I did not use tofu because I was not eating soy.  I used a drained can of bamboo shoots to bulk it up.  I think it is better with a bit of tofu, but it is up to you.  This makes a nice thick curry.  If you want more liquid, you can add more coconut milk or even a bit of vegetable broth or water.  Finally, I used to always use low fat coconut milk in my curries but I am SO over that.  The real stuff tastes about 1000% better.

For the curry paste:
4 fresh green jalapeño chiles
1 tbsp. whole coriander seed
1 tsp. whole cumin seed
5 while or black peppercorns
3 stalks lemongrass
¼ cup fresh cilantro leaves and stems
2 shallots, coarsely chopped
4 cloves garlic, roughly chopped
1 tbsp. roughly chopped ginger or galangal
Zest of 1 lime
1 tsp. salt

For the stew:
Coconut, peanut, or canola oil
3 medium shallots, thinly sliced
1-inch piece of ginger, peeled and minced
2 garlic cloves, minced
1 red bell pepper, seeded, and cut into 1-inch pieces
6 ounces shiitake mushrooms, stems removed and thickly sliced
1 14-ounce can full fat coconut milk
1 small kabocha squash, seeded, cut into 1-inch chunks
6 ounces extra firm tofu, cut into 1-inch pieces
Handful of cilantro leaves, chopped
Kosher or sea salt

Make the curry paste:
Stem the chiles, chop them coarsely, and set aside.  In a small skillet over medium heat, dry-fry the coriander seeds until they darken a shade or two, shaking the pan or stirring often, 2 to 3 minutes.  Tip out onto a saucer.  Toast the cumin seeds in the same way, until they darken and release their rich aroma, 1 to 2 minutes.  Grind the two spices along with the pepper in a coffee or spice grinder, or in a mortar and pestle.

To prepare the lemongrass, trim away and discard any root section below the bulb base, and cut away the top portion, leaving a stalk about 6 inches long including the base.  Remove any dried, wilted, and yellowed leaves.  Finely chop the stalk.

Combine the lemongrass, the chopped chiles, and the ground toasted spices with the remaining ingredients in a blender or food processor and grind them to a fairly smooth paste, stopping often to scrape down the sides and adding a few tablespoons of water as needed to move the blades.

Make the stew:
Place a wide pot over medium heat.  Add just enough oil of your choice to coat the bottom, then add the shallots and a large pinch of salt.  Allow the shallots to cook, stirring often, until they are soft and starting to brown, about 5 minutes.  Add the ginger and garlic and cook for another 2 minutes.  Next add the red pepper and the shiitake mushrooms.  Cook, stirring occasionally, until the mushrooms and peppers are starting to soften and brown in spots, about 10 minutes.

Move the vegetables over to one side of the pot.  Pour in about ¼ of the coconut milk and then spoon in a couple of tablespoons of the curry paste.  Mash the paste into the coconut milk to combine, then stir the mixture together with the vegetables.  Pour in the rest of the coconut milk and turn up the heat.  Taste the liquid to see if you need more curry paste and add as needed.  When it comes to a boil, add the squash and the tofu.  Turn the heat down to a simmer, cover, and cook until the squash is fork tender, about 20 minutes.  Just before serving, taste for salt and shower with the chopped cilantro.  Serve with jasmine or basmati rice.

Loving Ottolenghi

March 21, 2011

Last May, I spent a weekend down in San Francisco.  I really love that city.  I have been to SF more than any other city, somehow making it there at least once a year for as long as I can remember.  On that particular trip, I made a trek to Omnivore Books – a charming cookbook shop.  In my mind I was picturing Books for Cooks, a truly incredible cookbook shop in the Notting Hill neighborhood of London, where I spent many an hour gazing and drooling.  Omnivore is decidedly less grand but still filled with incredible treasures.  I had been reading about the new Ottolenghi book Plenty and was thrilled to see it at Omnivore.  It had not yet been released in the States so consequently, I paid $60 for it.

Now I see the book everywhere in its American (and $35) version.  I don’t regret buying mine for a second.  I had it for months longer than most people stateside and I also love all the British-isms in my book.  Aubergine, coriander, courgette, rocket, swede, mangetout – all words I had to get used to when we lived in London.  (Side story.  I went to the grocery store one day in search of a swede having no idea what it was.  When the produce guy pointed it out to me, I laughed.  “What a funny name for that vegetable”, I said.  He asked what we call it.  Rutabaga was my reply.  “And that is not a weird name?”  Good point.)

In addition to having charming names for vegetables, my copy has all the metric measurements.  There was a time when I could rapidly double a temperature and add 32 to get Fahrenheit out of Celsius but sadly, these days I just use my Kitchen Pro app most of the time.  But checking a phone repeatedly while cooking is not very efficient and so I wing it much more with this book than I would if the measurements were more “American” (read: antiquated and ridiculous).

It feels almost sacrilegious to tinker with Ottolenghi’s recipes.  Both of his books have imaginative, well-spiced, interesting, and delicious food.  I tend to do things more by feel and taste with his books and I have a sneaking suspicion that he would approve.

This is one of those “if you think you don’t like brussels spouts then try this!” recipes.  I kind of like those smurf cabbages (my brother’s term).  I loved them here.  Be sure to let them get nice and brown.

One Year Ago: White Chocolate Macadamia Cookies
Two Years Ago: Garlic Ciabatta Bread and Roasted Tomato Caprese Salad

Brussels Sprouts and Tofu
Adapted from Plenty
Serves 3-4

I served this with brown rice and plenty of hot chili sauce.  I used a large cast iron skillet to make the whole dish and was able to cook the sprouts and the tofu in one batch.  If you have a smaller pan, I would do each of them in two batches.  You want to make sure tofu and the vegetables have plenty of contact with the pan and don’t end up steaming.

2 tbsp. sweet chili sauce
2 tbsp. soy sauce
2 tbsp. toasted sesame oil
1 tsp. rice vinegar
1 tbsp. maple syrup
12 ounces extra firm tofu
1 pound brussels sprouts
Kosher salt
Canola oil
3 scallions, white and green parts, thinly sliced
1 red chili, seeded and finely diced
8 ounces shiitake mushrooms, stems removed and thinly sliced
¼ cup finely chopped fresh cilantro

First marinate the tofu.  Whisk together in a shallow dish the chili and soy sauces, the sesame oil, vinegar, and the maple syrup (I used a Pyrex pie plate).  Cut the block of tofu into ½-inch thick slices and then each slice into 6 squares.  Add the tofu to the marinade and gently toss.  Allow to marinate, turning the pieces occasionally, for 30 minutes.

Trim the bases off the sprouts and cut each from top to bottom into three thick slices.  Heat a large skillet over medium-high heat and add just enough canola oil to coat the bottom of the pan.  Add the sprouts along with a large pinch of salt and cook for about 3 minutes without stirring.  You want them to brown a bit.  Then stir them occasionally until they reach your desired degree of doneness (I like mine soft and not crunchy).  Remove to a bowl.

Add just a bit more oil and toss in the scallions, chili, and mushrooms.  Again, allow to cook and brown, about 6 minutes in all, and add to the bowl with the sprouts.

Carefully add the tofu to the pan and allow to cook for 3 minutes without stirring.  Using tongs, turn each piece of tofu over and allow the other side to brown, about another 2-3 minutes.  Add the contents of the sprout bowl, along with the remaining tofu marinade and the cilantro.  Toss everything together gently and turn off the heat.  Taste, and add salt as needed.

Dinner from My Kitchen

February 14, 2011

First things first.  I think I am going to ask you all what you would do with ingredients more often!  The uses you came up with for those pickled raisins were amazing!  Curried carrot dip, on top of pizza with Gorgonzola, baked in squash with couscous and pistachios – I want to make everything.  The winners, picked randomly, are commenters #26 and #18.  Bebe would put them in chicken salad and Stacey would put them in anything with cauliflower.  Congrats ladies!  Contact me soon to get your raisins.

Moving on.

It has been a busy couple of weeks in my kitchen.  Since the beginning of the month, I have taught three classes, cooked a yoga dinner for 24, made a birthday cake for my younger son, and baked cupcakes for my older son’s class.  When typing that out, it doesn’t look like all that much.  But it was a lot, especially coupled with regular old everyday life.

At the end of a long stint of cooking, I sometimes feel like I am done with it.  The thought of chopping anything, turning on a burner, bringing butter up to room temperature, cracking an egg – just too. much. effort.  But then my husband goes out of town and a friend brings her kids over for dinner, and I realize what I really want to eat for dinner is not take-out but my cooking.  And so, back into the kitchen I go.

This Asian-noodles-in-a-broth-with-tofu idea is not new on this site.  It is one of my favorite things to eat in the world.  Each time I make something like this, it is a little different.  I glanced at a recipe from Deborah Madison to get me going in a slightly different direction than I would have if left to my own devices.  Then I totally made it my own.  As with most Asian noodle dishes, soups or otherwise, I would eat this every night without complaint.  If it is still frosty in your part of the country, a bowl of noodle soup warms you like no other.  But this is light and fresh enough to taste right even if your city is thawing.

One Year Ago:  Holly B’s Favorite Cornbread
Two Years Ago:  Vegetarian Caesar Salad and Red Curry with Winter Vegetables and Cashews

Somen Noodle Soup with Spring Vegetables and Baked Tofu
Dana Treat Original
Serves 3-4

This recipe might look a little complicated but it is actually quite quick to make.  You can always double the broth and freeze half for next time. Somen noodles are very thin wheat noodles found on the Asian aisle of your supermarket.  Feel free to use different vegetables in the mix – snow or snap peas would be great.

For the broth
Zest of 1 lime
3 stalks lemongrass, bruised lightly with a knife, then sliced
2 garlic cloves, smashed
2-inch piece ginger, cut into coins
½ of a large red onion, sliced
10 sprigs cilantro
1 jalapeño pepper, seeded and sliced
Kosher salt and freshly ground black pepper
2 tbsp. soy sauce
1 tbsp. light brown sugar

For the tofu
Juice of 1 lime
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. dark sesame oil
2 tsp. hoisin sauce
2½ tsp. light brown sugar
1-inch piece ginger, peeled and grated or finely minced
1 pound extra firm tofu, blotted dry and cut into small cubes

For the soup
6 ounces somen noodles
Vegetable oil
½ red onion, thinly sliced
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely diced
1 1-inch piece of fresh ginger, peeled and grated or finely minced
2 medium carrots, peeled and very thinly sliced (use a mandoline if you have one)
Small handful green beans, trimmed and cut into thin slices
5 spears asparagus, ends trimmed and thinly sliced on a diagonal

1 lime, cut into small pieces
Cilantro leaves
Jalapeño pepper, thinly sliced

Make the broth
Put all ingredients except for the soy sauce and brown sugar in a large saucepan.  Pour in 8 cups of water and add a large pinch of kosher salt and a few grinds of pepper.  Bring to a boil over high heat.  Reduce heat and allow to simmer for 30 minutes.  Cool slightly, then strain out and discard the solids.  Stir in the soy sauce and brown sugar.  Adjust seasoning as necessary.  Keep warm over low heat.  (Can be made two days ahead.  Cool completely, then cover and refrigerate.)

Make the tofu
Preheat the oven to 400ºF.

Mix together the marinade in a medium baking dish.  Taste, making sure the balance is to your taste.  You want it to be salty, sweet, and slightly sour.  Stir in the tofu, coating well with the marinade.  Allow to sit out at room temperature for 30 minutes, tossing occasionally to make sure the tofu is coated with the marinade.  Place in the oven, uncovered, and allow to bake until all the marinade is absorbed and the tofu is getting a slight crisp to it, about 35 minutes.  Toss the tofu once or twice in the baking process so that all the pieces come into contact with the pan.  Remove tofu from the oven and allow to cool.

Make the soup
Bring a large pot of salted water to a boil.  Add the somen noodles and give a good stir.  Watch the pot so it doesn’t foam over.  Cook the noodles until they are almost done, with just a slight bite, and drain.  Rinse well with cold water, drain, and set aside.

Heat a large skillet over medium heat.  Add just enough vegetable oil to coat the bottom of the pan.  Add the red onion and sauté until starting to soften, about 5 minutes.  Add the garlic, jalapeño pepper, and ginger and cook for another two minutes, stirring constantly.  Add the green beans, carrots, and asparagus and continue to cook, stirring often, until the green vegetables are crisp tender, about 5 minutes.

Place some noodles in the bottom of a deep soup bowl.  Ladle on the broth.  Add tofu and vegetables and garnish with cilantro, lime, and jalapeño pepper slices.

Re-Thinking Tofu

January 12, 2011

I can tell you a sure-fire way to have your spouse/partner/significant other/friend tell you that your food is absolutely delicious.

Have them do a cleanse.

Randy has been talking about doing a cleanse for about 6 months now.  I have been wary.  He tends to be a bit hypoglycemic, meaning if he does not eat when he is hungry, he is not all that pleasant to be around.  I have been in more than one restaurant frantically waving down someone to bring bread as he turns pale.  So, the idea of him basically eating just fruit or vegetables all day was a little frightening.

Every cleanse is different and the one he is doing allows him to eat a “sensible” meal at night.  This basically means vegan and gluten free which is not a stretch for me at all.  It took me about five minutes to come up with several dinners for the week.  I have made some tasty meals the past few nights but you would think I was a Michelin three star chef based on Randy’s reactions to the food.  So there is a good tip for you, starve your partner all day and they will think you are the best cook around!

Here is a dish that totally pushed me out of my tofu-with-Asian-food rut.  I know people have strong feelings about our little bean curd friend, but I have always liked tofu and welcome the opportunity to use it more.  When people ask me about tofu, I always give them two suggestions – make sure you buy extra firm and don’t expect it to taste like steak.  It might sound obvious but I do think that people are looking for a meat replacement and tofu is not that.  Tofu is tofu, a relatively tasteless brick of protein.  Using extra firm helps with that texture issue (it is not mushy) and making a dish like this one allows something tasteless on its own to become super tasty.

So rather than the flavors of coconut milk, soy sauce, and sesame oil, this tofu soaks up the flavors of white wine, olives, and red wine vinegar.  I took this idea from Deborah Madison and made some changes.  I streamlined some of the baking, lightened up the sauce and added a bed of quinoa for the vegetables and tofu to sleep on.  If you look at this and think, “Tofu?  Quinoa?  Why not just put me out in a field and let me graze?” I beg you to give it another thought.  I thought this made for a very tasty dinner and Randy thought it was the single most delicious thing he had ever put in his mouth.  Thank you cleanse!

One Year Ago:  Black Bean Chilaquile
Two Years Ago:  Milk Chocolate Frosted Layer Cake

Baked Tofu with Peppers and Olives
Adapted from Vegetarian Cooking for Everyone
Serves 4

The Tofu and Vegetables
1 pound extra firm tofu, cut into thin triangles or slabs
Olive oil
1 large onion, thinly sliced
1 tsp. dried thyme
1 tsp. dried basil
½ tsp. dried marjoram
¼ cup chopped parsley
3 bell peppers – red, yellow, and green – thinly sliced
8 ounces mushrooms, thinly sliced
1 garlic cloves, minced
Salt and freshly ground black pepper
½ cup dry white wine
20 Niçoise olives, pitted and halved

The Sauce
1 tbsp. olive oil
2 tbsp. red wine vinegar
1 tbsp. tomato paste
1 tsp. Dijon mustard
2 garlic cloves, minced
Freshly ground black pepper
1 tsp. soy sauce
2 tbsp. warm water

¾ cup quinoa
1¼ water

Preheat the oven to 375ºF.  Rinse the quinoa in a fine-mesh sieve (if you buy Bob’s Red Mill brand, you don’t need to do this).  Add the rinsed quinoa and water to a small saucepan and bring to a boil.  Turn the heat down to low, cover, and allow to cook for 20 minutes.  Fluff with fork, then replace cover and set aside.

Heat a large skillet over medium heat.  Add just enough olive oil to coat the bottom, then add the onions along with a large pinch of salt and sauté enough to soften, about 5 minutes.  Add the herbs, peppers, tofu, mushrooms, and garlic and cook until the onions are very soft and the tofu starts to sear a bit on the outside, stirring occasionally, about 14 minutes.  Season with salt and pepper.  Add the wine and olives and simmer until the vegetables are coated with a syrupy sauce, about 8 minutes.

Spread the quinoa in an 8×11-inch baking dish.  Spread the vegetable and tofu mixture over top.  Whisk together the ingredients for the sauce and pour the sauce over top.  Bake, covered, until heated through, about 25 minutes.  Serve with Sriracha if you like things spicy.

New Favorite Noodles

August 4, 2010

Several months ago, I had lunch with a friend at a relatively new local restaurant called Nettletown.  It has been getting a lot of buzz lately and I took precious babysitting time to go check it out.  I am not a restaurant reviewer but I can tell you that within a very modest space, very exciting über-local and sustainable food is happening.  If you want more information, Tea wrote a great post about Nettletown here.

From the specials list, I chose a dish that turned out to be one of the most interesting and delicious dishes I have eaten in a long time.  I don’t remember everything exactly but I know for sure that my shallow but well-filled bowl contained fresh rice noodles, very firm and perfectly flavored tofu, sea beans, mizuna, and shiitake mushrooms.  There may or may not have been other delicacies in there.  I was pretty hungry that day and I still only made it through about half of my dish.  I dislike leftovers but I loved my noodles so much that I took my unfinished portion home with me and ate them later that night.

Since then, the dish has haunted me.  I have been back to Nettletown twice and have been dismayed to find it absent from the specials menu.  So, I have attempted to re-create the dish.  Three times.  The first two times I was so hungry and distracted by the time the dish was done that I didn’t have the energy or patience to take a photo.  (Fellow food bloggers, can I get an amen?)  I just figured I would make it again.  These are flavors and ingredients I love so why not use “no photo” as an excuse to repeat?  Each time I refined the dish a little more.  Some things stayed constant, others changed.  All three times I hoped to use fresh rice noodles and was never able to make that happen in spite of looking for them at my local Asian market.

So what is going on here?  First I made a marinade/sauce.  I cut the tofu into pieces, put them in a small baking pan, and poured about half the marinade over top.  I sautéed up some shiitake mushrooms until they started to brown and added just a touch of soy sauce at the end.  I rinsed sea beans, pre-cooked and then rinsed the rice noodles, and I allowed the tofu to bake long enough to absorb the marinade and develop a bit of a crust.  I assembled the whole dish together, poured the remaining sauce over top, and quickly seared bok choy halves to put on top.

This is not exactly the dish I had at Nettletown.  I’m still going to keep tweaking it and I am going on a fresh rice noodle quest.  But I’m getting close.

One Year Ago:  Zesty Tofu Wraps

Rice Noodles with Marinated Tofu and Shiitake Mushrooms

Dana Treat Original
Serves 4

I tried both the angel hair thickness rice noodles and the more fettucine thickness and preferred the latter.

For the marinade:
2 inch pieces of fresh ginger, peeled and grated
1 garlic clove, minced
2 stalks lemongrass, outer leaves removed, minced
6 tbsp. soy sauce
3 tbsp. honey
3 tbsp. rice wine vinegar
1½ tbsp. mirin
Zest and juice of 1 lime
1 tbsp. sesame oil
2 tbsp. canola oil
2 tbsp. water
½-1 tsp. red pepper flakes

12 ounces extra-firm tofu, blotted dry and cut into 1-inch cubes
8 ounces shiitake mushrooms, stems trimmed and cut into thick slices
4 baby bok choy, sliced in half
Large handful of sea beans, rinsed and drained
Mizuna leaves (you can substitute spinach)
1 pound rice noodles

To make the marinade/sauce, mix together all the ingredients in a medium size bowl.  Taste for flavor balance and add more soy, honey, or lime juice to taste.  Put the tofu in a shallow baking dish (an 8×8-inch pan is perfect) and pour about 1/3 of the marinade over top.  Allow the tofu to sit for at least half an hour, turning the pieces periodically.  You can also refrigerate the pan, covered, for up to one day.  Reserve the rest of the marinade.

Preheat the oven to 375ºF.  Place the baking pan in the oven and bake until the marinade is absorbed and the tofu is developing a bit of outer crunch, 30 to 40 minutes.  Turn the tofu once during baking.  Set aside.

Heat a medium non-stick pan over medium heat.  Add just a bit of canola oil and then the mushrooms.  Allow to cook with out turning too much so that they get a bit browned.  Once they are soft and have released all of their liquid, add about a tablespoon of soy sauce.  Stir until the soy sauce is absorbed and set the mushrooms aside.

Bring a large pot of water to boil.  Add the rice noodles and cook until just tender.  Check the package for how long they need to cook and be sure to taste them to make sure they are done.  Drain and immediately rinse them with cold water until they are cool.

Heat a bit more oil in the same skillet in which you cooked the mushrooms.  Add the bok choy halves and cook just until softened a bit, about 3 minutes.

To assemble the bowls, place a small handful of mizuna at the bottom of a wide shallow bowl.  Top with ¼ of the noodles.  Pour ¼ of the marinade/sauce over the noodles.  Top with some tofu, sea  beans, mushrooms, and a couple bok choy halves.

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