Food Babies

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Archive for June, 2009

Peanut Noodle Salad

Posted by Hilary on June 27, 2009

This is a dish that I’ve been making for two and a half years or so, and one that I’ve altered to fit my own tastes. I’ll try to point out which parts have been changed to suit me, and therefore can be changed back to suit y’all. Here goes:


1 package (pound) of spaghetti (or linguine)

1 package firm or extra firm tofu (optional, something I like)

4-6 oz snow peas, strings removed

1/2 cup peanut butter

1 TB grated fresh ginger (2 TB if you’re adding tofu)

1/4 cup soy sauce

2 TB rice vinegar (white vinegar will work as well)

2 TB sesame oil

1/2 tsp (or more, to taste) chile paste or hot pepper sauce

1/4 peanuts (I grind them up a little, cause I hate eating whole peanuts in savory food)

1 green onion, chopped


1. Cook pasta according to package directions. Drain (do not rinse, never rinse cooked pasta people) and set aside 1 cup of pasta cooking water for later.

2. Brown tofu in a frying pan with sesame oil and 1 TB grated ginger. Set aside.

3. Cook snow peas in boiling water for 2 minutes. Rinse with cold running water. Cut lengthwise into strips.

4. Prepare sauce: In a large bowl, with a wire whisk, mix peanut butter, ginger, pasta water, soy sauce, vinegar, sesame oil, and chile paste until smooth.

5. Add pasta to sauce and toss to coat. Mix in tofu if you have it. Add snow peas. Sprinkle with peanuts and green onion.





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Tofu Peanut Stir Fry

Posted by kathleenerindavis on June 23, 2009

Yes, it’s been a really long time since we’ve updated. But don’t fear, both me and Hil Hil are still cookin’! In fact I made a super fancy curry a month or so ago when my mom came to visit and Hil Hil and I stayed up past 3am making chocolate-covered strawberries and other goodies for her bridal shower a few weeks ago. (Speaking of which, Hil Hil got married!! check out my occasionally updated blog for more info)

Anyways, living in NYC, I seem to end up going out to eat much more than my budget really allows for. So last week I suggested I cook dinner after work for my bf and I. I wanted something simple and yummy. He’s a big meat-eater, and not a tofu fan, but he really liked this:


  • 1 teaspoon vegetable oil
  • 1 (16 ounce) package frozen stir-fry vegetables
  • 1/2 teaspoon minced fresh ginger
  • salt and pepper to taste
  • 2 eggs, beaten
  • 1 cup cornstarch
  • salt and pepper to taste
  • 1 (14 ounce) package firm tofu, drained and cubed
  • 1/2 cup vegetable oil
  • 3/4 cup peanut sauce
  • 1/4 cup chopped peanuts



  1. Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. Mix in the ginger, and season with salt and pepper. Remove vegetables from skillet, and set aside.
  2. Place the eggs in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.
  3. Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. Stir in the peanut sauce and peanuts. Continue to cook and stir until sauce has thickened and tofu is well-coated. Serve with the vegetables.

    (recipe and photo via

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