authentically asian

most nights, cesar takes charge of the cooking duties, skillfully preparing our meals. however, there are those occasional moments when we both crave the vibrant flavors of asian cuisine and like to put our own personal touch on each dish. It becomes a delightful collaboration, as we explore new recipes, experiment with ingredients, and nourish both our appetites and our mutual connection for food.

your new favorite 25 minute recipe

8 ounces of your choice of noodles (such as udon, rice noodles, or soba noodles)

• 8 ounces firm tofu, drained and cubed

• 2 tablespoons vegetable oil

• 3 cloves garlic, minced

• 1 tablespoon ginger, minced

• 2 tablespoons soy sauce

• 2 tablespoons sriracha sauce (adjust according to your spice preference)

• 1 tablespoon rice vinegar

• 1 tablespoon brown sugar

• 1 cup mixed vegetables (such as bell peppers, carrots, and broccoli), sliced

• 2 green onions, thinly sliced (for garnish)

• Sesame seeds (for garnish)

For those who like to follow the rules…

1. Cook the noodles according to the package instructions. Drain and set aside in a large pan or wok, heat the vegetable oil over medium heat.

2. Add the minced garlic and ginger, and sauté for about a minute until fragrant.

3. Add the cubed tofu to the pan and cook until lightly browned on all sides.

4. In a small bowl, whisk together the soy sauce, sriracha sauce, rice vinegar, and brown sugar to make the sauce.

5. Pour the sauce into the pan with the tofu and stir to coat the tofu evenly.

6. Add the mixed vegetables to the pan and cook for a few minutes until they are slightly tender.

7. Add the cooked noodles to the pan and toss everything together, ensuring the noodles are well-coated with the sauce and heated through.

8. Remove from heat and garnish with sliced green onions and sesame seeds.

9. Serve hot and enjoy your spicy noodle dish with tofu!