This marks the last day of our beloved Foodbuzz. I am not sure how I feel about not having all your smiling faces pop up on my Foodbuzz inbox everyday.
I have done by best to try and follow as many of you as possible in any way that I can. Please feel free to do the same so that we can keep in touch.
I most definitely want to keep in touch with as many of you as I can. I don’t always have a ton of time to see your posts as they come up on Twitter or Facebook because I have a full time job, but I am hoping that I will get to see the majority of them when I can.
Just to let you know, I love you all. If I don’t come to visit as much as normal, please know it is not because I don’t care. It could be because I just didn’t see what you were up to. Make sure and stop by and comment so I can see what you are up to.
This new DailyFoodBuzz thing shall be interesting for sure. The format is definitely different, it will take some adjusting. I am looking forward to seeing all of your dishes on the Top 9. Even though I am still confused on how we will know what it is they are looking for each week haha.
In other news, I have been doing GREAT with my running. I am feeling great!
Patrick and I have been doing this new set of workouts where we run for 3 miles and stop every .25 miles to do plyo. Holy moly that is a hard workout. However, last time that we did our 3 miles, I ran the 3 miles in a little over 24 minutes. That is reaaaally good for me.
Last night after my softball game, which we unfortunately lost by 1 in extra innings , I ran my mile in 8:17:58 mins. That is a super fast mile for me. Considering I only started really running in April, I think that is a great improvement from my starting mile of about 10:30 mins.
I am signed up for 3 races in September. All 5k. You have to start somewhere right?? I am hoping that I will do well with them. 2 of them are crazy ones (Rugged Maniac and Warrior Dash). The softball girls talked me into those haha. The 3rd Patrick and I will be running together.
I know he will be faster than me, but he normally is. Having that longer stride really helps. 5’3″ vs. 6’2″ is a big difference haha.
This recipe I am sharing with you today is something that Patrick actually picked out. I was surprised he picked this one. Well, maybe not super surprised. He likes spicy.
So having “spicy” in the title to him means he will love it haha. I think he enjoyed it though so that is good.
Adapted from this recipe. Serves 4.
- 1 (14oz) package water-packed extra-firm tofu, drained
- 1 (1 lbs) package fresh Chinese lo mein noodles
- 2 tablespoons dark sesame oil
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- 4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips
- 1 tablespoon sugar
- 3 tablespoons chile paste with garlic
- 2 tablespoons fresh lime juice
- 1 tablespoon creamy natural peanut butter
- 4 tablespoons low-sodium soy sauce
**I couldn’t find bean sauce in my local stores so I replaced it with some peanut butter and extra soy sauce. You could also use Hoisin sauce, but you would need to decrease the sugar***
Line a plate with 3 layers of paper towels and top it with your tofu. Then place another 3 layers on top of the tofu and place another plate on top of that. Let this stand for about 20 minutes. This helps to get some of the excess water off of the tofu. After the 20 minutes, cut the tofu into 1/2 cubes..
Cook your noodles in a large pan of boiling water for the allotted time on the package. This can be anywhere between 3-5 minutes. Just watch them and make sure they are cooked thoroughly. When you drain the noodles reserve about 1 cup for later use in teh dish.
Wipe the pan with paper towels to dry off all the excess water. Heat your sesame oil in the pan over medium heat. Add your garlic and cook for about 30 seconds until it starts to brown. Make sure to stir constantly.
Add salt and bok choy and cook for about 1 minute stirring quite frequently. Stir in 1/2 cup of the reserved liquid from the noodles. Reduce the heat and cook for about 5 minutes.
Combine sugar, chile paste, lime juice, peanut butter, and soy sauce. Stir until all of this is well combined. Add the noodles that you cooked and add the remaining 1/2 cup of reserved liquid. Cook until the noodles are heated back up again and then toss in the tofu and stir gently together.
Serve while hot.
This dish was quite a bit spicier than I had anticipated. Which was fine with me because Patrick and I really like spicy food.
I would first like to point out that the serving size on this dish is 1-2/3 cup. That is a HUGE portion! I mean normally pasta dishes you get maybe a 1 cup if you are lucky.
For that portion, it is 359 calories, 9.5 g of fat, 15.1g of protein. That is some great stats!!
Have a great day everyone!