Sesame Tofu Noodles, For Introverts

Happy New Year, everybody! Or, as I like to say, Thank Gosh The Party Season Is (Almost) Over For Another Year.

Right there, folks, is a clanging admission of my introversion. I wish I could be one of those people who party hops with gay abandon, getting high on the smell of Jatz, buzzing from witty repartee with charming strangers.

Problem is, I’m just not that particular flavour of fudge sundae.

While nice to see so many of y’all, I’m kind of exhausted by January. I’ve a strong desire to curl up with a book, a bowl of something cool and delicious to eat, and a blasting air conditioner, in the interests of restoring both mind and body from one too many brushed with festive cheer.

The book of the moment, and the reason why I’ve resolved to be more honest about my introversion, is ‘Quiet’, by Susan Cain. If anything about the above paragraphs resonates, you need to read this book. Reading it, I’ve been wondering if SC has been secretly following me around, peering inside my head, my entire life. She’s even written about some silly little introvert behaviours - behaviours which I hitherto believed to be Peggy-exclusive - which are actually quite common in the 50% of the population who are introverts. Apparently, a lot of other introverts frequent the loo multiple times a day, not to answer nature’s call, but for a bit of peace and quiet. And I thought I was the only one! The things you read…

The bowl-food of the moment, and the principal subject of this post, is Sesame Tofu Noodles. I’ve been making this for a while, but feel that it is a recipe particularly suited to these hot, depleted, post-festive weeks. The best thing about this recipe is that it’s spectacularly easy, and makes just enough for one hungry introvert to slurp while reading.

Sesame Tofu Noodles

Ingredients

150g silken tofu, cubed
1 clove garlic, whole but bashed with the flat of a knife
1 spring onion, finely sliced
1 tablespoon sesame seeds (you could toast them, if you liked)
1 tablespoon mirin
1 tablespoon soy sauce (plus extra, to taste)
1 heaped tablespoon tahini
1 teaspoon rice wine vinegar
Chilli flakes (only if you want them, this is fine without)
1 head bock choi, sliced
A couple of stems of Chinese broccoli, sliced
A good handful of green beans and/or snow peas, sliced
90g soba noodles
Chopped coriander, and/or Vietnamese mint, and/or Thai basil

1. Place tofu, garlic clove, sliced spring onion, sesame seeds, mirin, soy sauce, tahini, rice wine vinegar, and chilli flakes in the bowl that you intend to eat from (less washing up). Mix. Place in fridge to chill until you are just about ready to eat.
2. Boil a pot of salted water. While it comes to the boil, rinse your greens thoroughly.
3. Cook your soba noodles in the boiling salted water for about 3 minutes, or until almost done.
4. When your noodles are almost cooked, add in your washed greens to the pot. Cook for a further minute.
5. Drain noodles and vegies in a colander. Rinse under cold running water.
6. Remove the garlic clove from the tofu/dressing mixture. Add the noodle/vegetable mixture to the tofu/dressing mixture, and stir to thoroughly coat – tongs are the best for this. Taste test and adjust with extra soy sauce, salt, pepper or chilli.
7. Sprinkle with chopped herbs, and eat on the couch.

PS: you could easily make this gluten free, by substituting a cake of rice vermicelli for the soba noodles. If that’s your thing, just cook the rice noodles as per the packet instructions and blanch your vegies separately.