On Friday, my band finished recording all the tracks for our album, so now we get to sit back and listen to the magic the engineer and producers come up with. Fittingly, I saved the last song on the CD to record last, which was fun because I got to do some experimenting, like screaming. Heh heh! But it is a rock album, and it’s kind of a dark one so it seemed fitting. You won’t get to hear anything for a long while, but I’m way too excited to keep this all to myself.
And just in time for our completion of recording, we’re playing at O’hanlons next Friday, which will be tons of fun since that place gets packed. I can hardly wait.
Through all of this hustle and bustle, Logan cooked for us more than he normally does (which, to be honest, is pretty much never). He told me he uses my blog to find recipes, which I thought was super cute, but the other day he was complaining to me that I don’t have any sauce recipes for things like stir fries and rice bowls. Which is strange because we eat stuff like that all the time.
So today I feel compelled to share an Asian-style sauce recipe that was delicious and creamy and went perfectly with noodles and veggies. Let me say that I love peanut and tahini sauces, and it’s awesome to use nut/seed butters to make a luscious, creamy sauce that tastes great and is made from whole foods. But sometimes you want the creaminess without the distinctive flavor. In this case, I had some leftover silken tofu in my fridge, which was perfection blended up with some simple things like soy sauce, ginger and garlic.
This recipe calls for 1/2 cup of silken tofu for two huge servings, so if you have some tofu left over, you can blend it into smoothies (yum!), turn it into a chocolate mousse (super yum!) or blend it up and stir it into creamy soups to add a little thickness and richness. It’s a really versatile ingredient and virtually tasteless, so why not?
Creamy Asian-Style Sauce
Enough for topping 2 huge bowls of noodles and veggies
1/2 cup silken tofu
2 tablespoons low-sodium soy sauce
1 tablespoon fresh lemon juice
1 teaspoon agave or brown sugar
1/2 teaspoon dark sesame oil
1 garlic clove, minced
1 teaspoon peeled and minced ginger
1. Combine all ingredients into a small blender and blend. Uh, that’s it.
Pour this sauce over a big bowl of noodles and veggies, or even brown rice. Since it’s a creamy sauce, it would stand up well to a thicker noodle like udon, but I think pretty much any would work here, except maybe a really thin and delicate noodle.
Now if you’ll excuse me, I’m off to enjoy the long weekend with lots of piano playing, jamming and some Sim City. Hope your weekend delivers
noodles oodles of awesomeness!