Hello there! You know you haven’t blogged in a while when you don’t even remember what your last post was. Dang, that’s pretty bad of me! Life’s just gotten…filled with lots of other distractions. Distractions like BBQ with friends, sending out wedding invitations, working on wedding details every day, hair & makeup trial, visiting a friend in SF, a Color Run 5k, planning a bday bbq, yard work plus all the other household chores, while trying to work full time and maintain a healthy lifestyle of staying active. I really hate talking about “how busy I am”, because everyone is busy. Plus, I hate using busy as an excuse.
To be honest, the other things going on in my life have been more important to me than sharing content on my blog, BUT I do love my little space here, and tonight when I came across a delicious recipe, I wanted to share it.
I made this dinner after I got home from a 3 mile walk with my friend, Michelle & Ryder. It took 30 minutes to make from start to finish, and even on this warm day (it was in the 90’s today!) this meal was so satisfying. The cold noodles were very refreshing with the crunch of the bell pepper. David loved this one, and I’m so happy, because I want to make it again and again! Not really a surprise since homemade Asian-inspired food is pretty much my favorite.
While I may not be blogging as much for the next few months, I still want to pop in with recipes that I love. Since I took the time to blog this one, you can be guaranteed it’s worth your time too! Enjoy!
Tofu Peanut Soba Noodle Bowl
Adapted from Eat, Live, Run
8 oz soba or udon noodles
1 large bok choy, chopped and rinsed
2 red bell peppers, seeded and sliced
16 oz extra firm tofu, diced
1 tablespoon canola oil
1/2 cup smooth peanut butter
1/3 cup tamari
1/3 cup warm water
2 tablespoons rice vinegar
2 teaspoons sesame oil
1/4 teaspoon crushed red pepper flakes
1″ ginger, peeled and diced
Garnish: chopped cilantro and peanuts
1. Bring a large pot of water to a boil. Add soba noodles and set timer for 2 minutes. Add bok choy to the noodles and set time for 2 minutes. Remove from heat, drain, and rinse with cold water. Set aside.
2. Heat canola oil in a nonstick skillet over medium high heat. Add tofu and cook until browned on one side. About 4 minutes without touching. Flip tofu over and brown on next side. Remove from heat.
3. In a food processor or blender combine dressing ingredients until smooth.
4. In a large bowl; combine noodles & bok choy, tofu, bell pepper, and dressing. Garnish with cilantro and peanuts.