Back to the Laptop Lunchbox!

So after several days of weirdness, we are back to the good ole Laptop Lunchbox and I couldn't be happier about that!

Tofu is a staple in our house. We've never made a big deal about whether or not they eat it and it's always been served very nonchalantly. It's just another protein. They learned to like it before their friends and family could voice their own opinions about tofu. My father really hates it (although I'm not sure he's actually ever eaten it?) and he and the oldest chic go around and around about it. It's gotten to be a game to them. She says she loves it, he says, "Gross!" and she just keeps rubbing it in his face that she loves something that he thinks is gross. We even threatened to make him a tofu birthday cake last year, but I could never find a recipe. (Anyone got one?) Anyway, she saw the package of tofu in the fridge the other day and asked me when I could make it. So, here it is...

Udon Soup, Asian Pear, Powerball, Carrot/Cucumber ring (I had one leftover from yesterday), Sesame Crusted Tofu with Teriyaki Dipping Sauce

The sesame crusted tofu is ridiculously easy. Drain a package of firm tofu (tofu should really be on your "must buy organic" list if at all possible). Press the liquid out as gently as possible between paper towels or a clean kitchen towel. Slice and press again. The drier the better! Brush each piece with teriyaki sauce, tamari, soy, whatever you like, and then roll in sesame seeds. Pan fry in a bit of oil until golden. (Maybe not as golden as mine are, but I was arguing with the chics about whose Twinkle Toes shoes are whose!) So, that's it. Yum!

Here's the soup that I make when the chics want "noodle soup". It's really just a base idea and can be adjusted to whatever veggies you have on hand. This is what I did today.

Speedy Udon Soup for One

1/2 package Cooked Udon Noodles

3 Baby Carrots

3 Sugar Snap Peas

1/4 cup Shelled Edamame

1 cup Beef broth (low sodium)

pinch Five spice powder

pinch Curry Powder

Place Udon noodles in a bowl. Mix remaining ingredients together in a small saucepan and bring to a boil. Boil 10 minutes or until veggies are softened. Pour over noodles and stir until noodles separate. (I find that pouring the hot soup over the cold noodles helps cool the soup just enough for little mouths!)

And if you haven't visited Laptop Lunchbox's blog lately, you need to! Their last blog post was about Foodie Footsteps! I was thrilled and honored to actually be mentioned on the site that started me on this whole lunch journey. We LOVE our Laptop Lunchbox!!


amanda said...

awesome! congrats on being on the laptop lunchbox site!

Fresh Local and Best said...

I love tofu too, and I like how simple your recipe is.

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