This was one of the most delightful meals I’ve made in a while. I don’t know why I don’t use napa cabbage more often– I love the stuff, but rarely buy it. Gotta fix that. The other component that made this dinner extra special was the tofu. Since I stopped my crop share (which was AMAZING, but no longer geographically practical), I haven’t been buying my cases of MoFu tofu, and therefore, have not been consuming tofu at all. Once you go MoFu, you never go back. I guess not never, considering last night’s dinner, but certainly infrequently. By the way, I really wish the St. Louis grocery chains would get with it and stock MoFu. It won’t be a problem for me personally anymore in a few weeks, because of my impending move to Portland, but still, I feel for all the remaining MoFu-ignorant St. Louisans.
Anyway, back to my yummy dinner.
For the tofu marinade:
1 tbsp fresh ginger, diced
1 tbsp garlic, diced
3 tbsp rice vinegar
1 tbsp oil
1 tbsp braggs aminos
2 tbsp white miso
1 tsp sesame oil
1 tsp agave
Place sliced tofu in a shallow dish and coat with marinade.
I reserved a few tablespoons of the mixture to use a sauce on the final product.
Several hours later, when I was ready to make dinner, I baked the tofu while prepping the veggies and noodles.
For the veggies:
~4 cups green beans, ends trimmed and snapped into bite-sized pieces
~8 cups chopped napa cabbage
Heat a skillet over med-high heat. Throw in green beans and a 1/4 cup or so water, once the pan is hot.
After a few minutes, stirring occasionally, add the napa cabbage and stir. Cook for a few more minutes until beans and cabbage are done. Then add the remaining sauce, tossing to coat.
For the noodles:
bring a pot of water to a rolling boil
add noodles and cook 3 minutes
drain and rinse in cold water
in a serving boil, toss drained noodles in a little sesame oil. Add the veggies to the bowl and toss.
For the toppings:
chop 2 green onions (greens included!! they are the most healthy part)
chop a handful of cashews
sriracha chili sauce
Dish out a big serving of the veggie/noodle mix, and top with green onions, cashews and a squirt or two of sriracha.