I finally did it. I brought in my glass pyrex to the co-op and got tofu from the bulk bins. I don’t know why I was so intimidated. It’s as easy as opening a fridge and using tongs to grab however many blocks of tofu I want into my (pre weighed container). pluck beautiful extra firm It’s hodo soy
And you know what? It actually saves me time because the (organic extra firm) tofu is already pressed and so I can use it right away! It’s got such good dense texture, I’m obsessed. It’s local too (from Hodo soy in Oakland).
Did I mention it here yet? I am so behind with blogging that I often confuse my real life conversations that I’ve already had with posts I’ve written.
Anyway, I made a marinade loosely following Dana’s general Tso recipe and left it to soak up those flavors all day.
My plan was to make a kind of noodle dish with veggies and tofu. I had soba noodles already so for the rest of it I basically took all the CSA produce out of the fridge and saw what stuck.
What to do with kohlrabi? How about spiralize it into noodles too?
The smallest broccoli florets ever? Sure why not?
Extra beet greens? Toss it in as well!
I used the same pan for everything and just dumped them all into a big bowl as I went, one after another. First the tofu, then the kohlrabi, then the greens.
I didn’t cook the soba noodles until right before we ate.
Then I tossed everything together in a tamari almond butter sauce. I made a ton of sauce because I was hoping to have extra but then we ended up eating it all!
Drenched noodles are the best kinds of noodles, after all!
For the record, I did attempt Dana’s method of cooking the tofu (tossing it in cornstarch beforehand) and I didn’t have the best luck. I think a non stick or cast iron skillet may work better? I ended up with a lot of stuff stuck to the pan so the tofu couldn’t exactly cook well because it wasn’t in contact with the pan. The plus side was that I ended up with a lot of crispy bits that were basically just sauce and cornstarch (that we all loved and fought over).
I’m not sure if I’ll bother with the cornstarch next time though, because it was generally a gummy mess for me to deal with as opposed to fried coated tofu nuggets.
I added cilantro and salty almonds to ours because why not?!
Definitely the best way to eat kohlrabi!
great recipe. I love the hodo Yuba noodles but all their products are a hit and miss in regards to availability in orange county.The sheets can be fried up like a filled eggroll.
Too funny—I made the minimalist bakers general tso’s tofu last week too! Ha. We must have been on the same wavelength. I used a cast iron skillet and the cornstarch coated tofu fried up perfectly. Which was shocking as I rarely fry things and when I do I have horrible luck at it. I am sorry yours didn’t work out! But it sounds like it was well received nonetheless. And having already pressed tofu sounds like an amazing timesaver!
Hodo tofu in the bulk section???! That’s awesome! I love Hodo but it’s like $7 a package in nyc and not easy to find.
The cornstarch trick works way better for baking tofu than in a saute pan. That dinner sounds totally delicious! And any nut buttery sauce doesn’t last long for me either- it’s so perfect on about any veggies
omg it’s 3.99 per pound in the bulk bins and already pressed so you aren’t paying for water weight. So awesome!
Ok, then cast iron next time for sure!
Pingback: So many veggies, so much time – Hungry Hungry Hippie