A recipe from Eating Well, with udon noodles hiding underneath. Other than stringing the peas, which seemed to take an eternity at the time, this was a relatively simple recipe to prepare! I guess that's what I like so much about roasting -- you just chuck everything in the oven and forget about it for a (short) while, and then dinner is ready!
I tried out a new variety of tofu in this recipe -- Wildwood has started making a super-firm tofu that is just like water-packed tofu, only not packed in water, so there's no pressing/draining needed. It's awesome! I think that one 10-ounce pack of the Wildwood tofu has about the same tofu as a 14-ounce water-packed block, once the water has been pressed out.
I may be a convert, and never go back to the other types of water-packed tofu I've bought in the past! Way to go, Wildwood! (They also make an excellent soy yogurt, in my opinion!)
6 comments:
I'm also a total convert to the Wildwood superfirm! It made a great base for a vegan schnitzel (recipe's on my food blog). Plus it's made right near us, so it's local :-) Bonus!
looks delicious! great tip on the wildwood. wonder if i can find that around here? the water packed is a pain!
Looks yummy and sounds easy! I don't think I've seen the Wildwood brand around, but I'll keep my eyes peeled.
-Crystal
Does the Wildwood non-water packed tofu come in the shelf stable boxes (like Mori-nu)? Or is it still refrigerated? I am intrigued...
Courtney
VT, I know! Where has this tofu been all my vegetarian life?? You're lucky it's local for you -- I don't know if anyone makes tofu that I know of in MN.
Vicki, the Wildwood magically appeared next to all the regular water-packed tofu one week at my co-op. I wonder if you could request it?
Crystal, so far I've seen it at the Wedge -- wonder if Valley would carry it for you, or possibly bring it in?
Courtney, it's right next to the regular water-packed tofu in the case at the Wedge.
It's made in Iowa, so that's relatively local for MN, too :-) Compared to CA or Brazil or something!
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