In high school I made a sun dress in my Home Ec class. I was proud of it. The edges were a mess and the hem was uneven, however. I was never able to bring myself to wear it outside of the house. I slept in it for years.
My homemaking skills did not improve much over time. One of my post-40 challenges was to take up knitting. I was a loyal student, as I was in high school, but, just as in high school, most of my hand knitted projects ended up with bumps and lumps. Older and less self-conscious, I have no problem wearing those items in public.
I just don’t have that gene. The gene that many women and men have to be crafty, home artists. Yet I am now, once again, a student. Of the culinary arts – not formally, mind you. I take public classes at culinary schools and workshops at local venues. I am a loyal student but not always a good one.
Last night, as I was preparing dinner, I was reminded of those ‘C’ and ‘D’ grades I earned in high school Home Ec. The instruction, “Your plate should have a variety of colors” came to mind as I set cauliflower, soba noodles and tofu on the counter: white, beige and white.
I recently interviewed a chef who discussed texture and flavor profiles. While the colors of my food choices matched far more than my Home Ec teacher would have liked, I thought that maybe, just maybe, I could find a way to “complicate” the textures enough to overcome the bland color scheme.
Honee-Glazed Tofu with Cauliflower and Soba Noodles
Ingredients (Serves 2)
- Half a block of tofu, pressed and drained
- 3 tablespoons tamari sauce (or soy sauce)
- 2 tablespoons corn starch
- 1 tablespoon nutritional yeast (I used powder, not flakes. For added B-12 make sure you are using an enriched brand.)
- 1 teaspoon cayenne pepper
- Cauliflower florets
- 6 ounces soba noodles
- Avocado oil (or your vegetable oil of choice), optional
- 1 tablespoon Bee Free Honee
- Fresh basil, chopped
- Cut pressed and drained tofu into cubes, place in a small bowl with tamari sauce, stir and set aside.
- In another small bowl, mix the corn starch, nutritional yeast, and cayenne pepper and set aside.
- Steam cauliflower (15 minutes in an electric steamer)
- Boil water in a large saucepan, add soba noodles and cook for six minutes.
- Heat oil in a wok on medium-high heat.
- Toss tofu in the dry ingredients and add to the wok.
- Cook for three minutes without stirring or turning.
- After three minutes, turn the tofu and cook for an additional three minutes, stirring occasionally.
- Add Bee Free Honee and toss to cover all the tofu pieces.
- Drain the soba noodles and add to the wok.
- Add cauliflower to the wok.
- Stir for three minutes, adding tamari, to taste.
- Add fresh, chopped basil for one last stir, and serve.
- Garnish with fresh basil.
The steamed cauliflower and lightly breaded tofu had a suggestive crunch, which paired well with the soft soba noodles.
I am still a ‘C’ student in much of my homemaking but I do believe, for this meal, I should get an ‘A’ for effort.