October 2016 Recipe Redux Challenge:

“I think he wants to take a picture with us.” – my friend next to me replied.

I nodded politely as the man immediately shuffled to stand between all of us in the picture. Just as I was about to return to my world of imagination, another tourist came forward – this time with 2 young girls who looked so eager to take a picture with us.

I guess they had all mistaken us as paid entertainers who roamed through the park so tourist could take pictures with them. I smiled, somehow, I looked Japanese enough for them? I guess I wasn’t the only one enraptured by this magical tourist attraction.

We spent the next hour walking up and down the beautiful park taking pictures with every tourist who caught sight of us. All eyes were on us everywhere we went. Little girls would giggle pointing at us, older woman were just staring wandering why a bunch of students were wearing traditional kimonos. I honestly felt like I was a celebrity or a Japanese princess from one of the childhood books I had read.

Despite the magic of the experience, I doubt I would ever live wearing Kimonos and Zori slippers for more than several hours. My feet were aching. My back felt stiff from the tightly bound obi around my Kimono. My face was stiff from smiling too long. I had barely made it through the windy day without my dress falling apart in a rather distorted fashion. My friends looked wearily at me as we finally stepped out of the large bus, in our regular coats and boots, to find somewhere to eat. It had been a long day. We settled on a a rather simple fare that night of hot steaming bowl of ramen noodles, topped with soft-boiled egg, corn, seaweed, bamboo shoots, chashu pork that filled our bellies and soothed our achy bodies.

Somehow, living as royal for a day seemed rather exhausting. I was content to be back into my own, casual self, and laughing profusely with my friends at something that probably wasn’t that funny. I enjoyed the few moments of glory I had but being myself felt the most comfortable. Perhaps the comfort came from the warm bowl of broth and noodles, yet perhaps it came from the knowledge that being truly happy was more than what I was wearing, but rather who I am.

Fast forward 6 years. I look down at the buckwheat noodle power bowl laid with tofu, tomatoes, avocado and sesame seeds. I couldn’t help but smile at the beautiful colors in the bowl – the bright colors resembled the racks of kimonos I had once seen. But the true magic of the power bowl was the flavour and the warmth that filled me.

I took one slurp of the noodles. The balance of sweet, savory, and umami flavor were soothing and a balm to my soul. This was exactly what I needed today. As I reflected back on what I had learnt that day – truly no beautiful dress not even an expensive kimono as the one I had worn could ever replace the inner beauty we each have inside of us.

“Confidence is the most expensive dress we wear”.

Kylie Kwong's Braised Tofu Buckwheat Noodle Power Bowl (GF, Vegan, Vegetarian, Nut-Free)

 

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Adapted from Jet&Indigo

Author: Unconventional Cooks

Serves: 3-4

Ingredients

• 20 oz Firm Tofu, sliced
• 240g Cherry Tomatoes, halved
• 1" ginger, julienned
• 4 tbsp soy sauce
• 4 tbsp apple cider vinegar
• 2 tbsp honey
• 4 spring onions, diagonally sliced into 1" pieces
• Serve with: Rice/Noodles

Instructions

1. In a non-stick pan, sear your tofu (5 minutes on each side or till brown/golden). Set aside.
2. Add ginger and cherry tomatoes to the same pan and stir fry for 2 minutes.
3. Add honey, allowing it to caramelize for 1 minute.
4. Add in soy sauce, vinegar, chili, dash of white pepper and half of the spring onions.
5. Once the sauce starts simmering, return the tofu to the pan.
6. Once the tofu is heated through and the sauce has thickened a little you are done!
7. NOW THE FUN PART: Portion out the Buckwheat Noodles in a bowl. Top with Tofu mixture. Drizzle some of the sauce over! PERSONALIZE THIS BOWL by arranging the avocado slices; drizzling some sesame oil, soy sauce, seaweed, Japanese 7-spice and sesame seeds.

Notes

Meat: If you would like to add some more substance to this dish, addition of a little grilled mackerel/salmon, or even strips of chashu would be delicious too!

Buckwheat Noodle: If you don't have buckwheat noodles, gluten free spaghetti would be a great substitute too.

3.5.3251

LOVE,

Zoe & Mia

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