A Friday night with nothing to do + Two starving girls + Random leftover food = The ultimate dinner improvisation.
And here was the result: Japanese buckwheat soba noodles with sautéed yellow pepper, mushrooms and tofu in a ginger soy vinegarette. YUM! We even impressed ourselves with our concoction. I’d never had tofu before that meal and was quite surprised by how much it added to the dish. That was 2 weeks ago. Tonight I recreated it with equal fabulousness. And now I’m no longer a tofu virgin. Hurray.
If anyone is interested, the ginger soy vinegarette is from Whole Foods. Happy Cooking.