Peanutty Bok Choy Soba with Mushrooms and Butter Beans!

AND MY NEPHEW IS HERE!!! :D

He lives in Florida normally, so I get super excited when I get to see him! HE IS HERE FOR LIKE TWO WEEKS! I’m freaking out! (He is also way too cute)

For the peanutty sauce:

2 Tablespoons peanut butter

1 Tablespoon lime juice

2 Teaspoons Agave

1 Tablespoon red pepper flakes

1/2 Tablespoon minced garlic

1/4 Cup milk of your choice (I used almond)

1 and 1/2 Tablespoons soy sauce (always low sodium)

This peanut sauce is a little less intense than my normal ones, but I wanted something a little lighter. 

Helllooooo again! This is for Dr. Batzner! 

Recipe for the Molasses/Lime Sauce! (more like guestimation) 

• 2/3 Cup Lime Juice
• 1/3 Cup Molasses
• 1/4 Cup rice vinegar
• 1 teaspoon red pepper flakes
• 1 Tablespoon low sodium soy sauce
• 1 Tablespoon brown sugar 
• 1 teaspoon mustard seeds (if you don’t have mustard seeds you can omit them or you can put in a teeny tiny squirt of mustard)
• I also put in about 1/4 teaspoon of better than bouillon but you probably don’t need it. You could put in a little more soy sauce if you think you need a little extra something. 

• Soba Noodles
• Extra Firm Tofu
• Mushrooms (I used Bella)
• Kale
• Garlic
• Bok Choy (White Parts)

While your water is heating up chop all of your vegetables however much you want. I used only enough for one person but this sauce could easily be diluted and used for bigger portions. (it’s a little intense) 

When your water is boiling turn off heat and add the soba, bok choy, and kale and let sit. Start your tofu.

Add about a tablespoon of garlic to a skillet on medium heat with a little either oil, or earth balance, or whatever you use. Cook for a minute until it is fragrant (my favorite part). 

Add the tofu and the mushrooms and cook until the tofu is brown on all sides (I cubed mine you can do slabs or whatever you would like) Making sure to press the water out of the tofu as it cooks. 

When noodles are tender, drain and add to the skillet along with the sauce. Cook until it starts to look like a sort of glaze. 

Done!

***The only thing I wasn’t sure about was the lime juice, but for any of the ingredients use your better judgement and if the sauce is too hot, or too flavorless (I don’t think the flavorless part would happen it is pretty strong) then just mess around with it and add some stuff. Don’t be afraid to experiment!  

Great day off! 

We decided to have a family dinner (I definitively didn’t eat what they did haha) But i guess this is how dinners have been since I was very young. I would make my own food and just chill with my family while they feasted on the carcasses of some poor cow, chicken, or something of that sort. 

Tonight I made soba noodles with some kind of molasses lime sauce (sort of intense, but still good) I threw in some tofu, mushrooms, kale, and bok choy. Deeelish.

That basically sums it up!!!

Now I’m off to the Benbennnssss.  

Mustardy Tofu with Bok Choy and Soba

My interview went so well earlier! I have my last interview in the interview process tomorrow so wish me luck again! 

This was probably the perfect dinner for tonight. It was quick, easy, and super flavorful! I don’t usually flavor things with mustard, but it seemed like a good idea.