Archive for September, 2008

Tofu-tuna-veggie stir fry

Tofu-tuna-veggie stir fry

Tofu-tuna-veggie stir fry

Since I’m a pescetarian/lacto-ovo vegetarian (a.k.a. picky eater), people sometimes ask me how I get protein. The answer is: meals like this.

The “featured” ingredient in the stir fry is firm tofu, which has tons of protein—15 grams in 100 grams of tofu (less than a fourth of the package). Yusuke grilled the tofu in sesame oil and then added it to a stir fry of bean sprouts, carrots, white and green onions, and various seasonings. Next, he mixed in canned tuna—also very high in protein. And the final proteinious touch, to hold the stir fry together, was a couple of eggs, beaten and poured into the pan. We ate the dish topped with bonito flakes and a bit more soy sauce.

The soup is miso with mushrooms, green onions, and the remaining firm tofu. After this meal, I was properly fortified for the next arduous day of sitting in front of a computer screen…

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Yudofu with okra

Yudofu with okra

Yudofu with okra

Yudofu—boiled silken tofu—is one of my most favourite things to eat. Along with rice, it’s definitely my new comfort food. We usually eat it topped with green onions, tofu, ginger, bonito flakes, and soy sauce. But this time we used chopped okra instead of the onions. I love the texture of okra—slippery without being slimy. Yum.

The accompanying soup is miso with green onions, mushrooms, and bean sprouts.

It’s amazing how soft, simple food can restore your sense of perspective after a stressful day. Especially when it is accompanied by a bit of nigori sake… (Even the bottle is pretty!)

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Rice cooker interlude

rice cooker

rice cooker

It’s an understatement to say that our rice cooker is one of our most important appliances. We bought our current one a few months ago from the Bay. It’s Japanese, naturally, since one from another country just couldn’t measure up. This was the only one that we could find in the Canadian stores—from Tiger, who makes all sorts of kitchen appliances.

Beyond Yusuke’s odes to the excellence of the rice cooker, it is essential to have the proper rice. I can’t bring myself to pay for premium Japanese rice, but we’ve found a few good “mid-range” brands at a Korean store nearby. Right now, we have hikari rice. Medium or short-grain rice is tolerable, but the usual western rice just isn’t sticky enough.

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Miso stir fry

Stir-fried veggies with miso

Stir-fried veggies with miso

Our basic staple meal is a vegetable stir fry, rice, and miso soup. This particular stir fry has a miso-based sauce, topped with sesame seeds. The veggies are green bell pepper, white onions, carrots, and shitake mushrooms. Oh, and it had pork (or was it chicken?), too, which I picked out… The soup is one of Yusuke’s favourites: miso with eggs and baby spinach.

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Basil pasta and shrimp salad

basil pasta and shrimp salad

basil pasta and shrimp salad

This tasty spaghetti dish has basil, garlic, and olive oil. The cold salad was a perfect match: shrimp, tomatoes, white onions, olive oil, garlic, lemon juice, and baby spinach. The soup is seaweed and bean sprouts. When the seaweed boils, it adds a certain thickness to the soup, but the seaweed—or more precisely, wakame—itself keeps its firmness (not mushy). The bean sprouts also remain delightfully crunchy in soup. The garlic content of the salad and pasta was perfect, although after-dinner mints were most certainly required. Fortunately, we didn’t have any important networking to do after dinner…

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