Author Notes
too hot to eat? this endlessly variable one-bowl dinner is our go-to for steamy summer days, with plenty of salty tang to replenish and restore, and tons of flavor to entice the appetite. change up the protein (this is a great meal for a mixed company of vegans and carnivores as each bowl can be customized with no extra fuss), the veggies, the noodles--the super sauce is what brings it all together, and it makes a great dipping medium for other foods, too! —a raisin + a porpoise
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Ingredients
- the dressing
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1/4 cup
each finely chopped fresh mint, basil & cilantro
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1/4 cup
fresh lime juice
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1/4 cup
fish sauce
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2 tablespoons
brown rice vinegar
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2 teaspoons
finely-grated fresh ginger, more or less to taste
-
1 teaspoon
sriracha or other chile paste or hot sauce, or to taste
-
1 handful
finely chopped fresh chives or scallions
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2 tablespoons
canola or other neutral oil
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1 teaspoon
brown sugar or sucanat (optional, but a nice balance)
- the other stuff
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1 pound
any tender asian noodle; we have used cellophane, soba, lo mein and rice noodles, all to good effect
-
1 pound
tofu (see note in recipe)
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2 tablespoons
canola oil
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salt & pepper
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1 bunch
of greens, any type
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1
tomato, thinly sliced or coarsely chopped
-
half pound
grilled, roasted or broiled chicken, fish, steak or other cooked protein that lurks in your larder
Directions
- the dressing
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Combine all these ingredients in a jar or small bowl and whisk thoroughly together. Correct the seasoning to your taste.
- the other stuff
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Cut the tofu into 2x2xhalf inch blocks. Coat lightly with oil, and a little coarse salt and pepper, and roast on a parchment-lined baking sheet at 375 until crispy and golden on the outside, about 15 minutes (I use the toaster oven for this). Alternatively, buy a nice package of seasoned tofu wherever fine tofus are sold and substitute that. Whichever way you go, cut the tofu into thin slices or small chunks that amuse you.
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Cook the noodles until tender; drain, refresh with cold water and toss with some oil to keep separate. Reserve.
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Cook the greens lightly, refresh under cold water, drain well and coarsely chop. Reserve.
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Assemble each diner's bowl: a wad of noodles, topped to one side with a small pile of greens, next to a little colony of tomato pieces, next to a few strips of tofu, next to a portion of the other protein. Pass the sauce. Turn up the fan.
I write about cooking for, eating with, and loving my family (when I can stay awake long enough to string four coherent words together) at A Raisin + A Porpoise.
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