The idea of a creamy Chinese noodle dish with a tofu sauce sounded intriguing. And the picture in the New York Times looked tasty. I liked the idea of getting my protein in a noodle dish via the sauce. Since silken tofu isn’t low fodmap, I was excited to try making a sauce with firm tofu, which the recipe calls for. Only after I made the dish did I realize that this isn’t an authentic Chinese noodle dish, but an essentially vegan invention with Chinese flavors. By then it was too late.
The dish was edible, but just barely. I had to force myself to eat it, and about halfway through the week my will gave out. The flavors of the dish, 5 spice and creamed firm tofu, were strange and unappetizing. The texture of the sauce was much to heavy for the noodles. The best part of the dish was the topping, but it was much too spicy for me. I used 2/3 of the chili oil called for, which was a mistake. I should have used 1/4. I had to add a bunch more of the other ingredients to balance it out.
I bought several avocados for another recipe, since I was going to make dinner for Ian and he eats a lot. But he didn’t end up coming over and I found myself with a bunch of avocado I needed to use up. The cucumbers in my garden have been very prolific this year, so I thought I’d try this New York times salad recipe.
Alas, I really messed this up. So I can’t report on how the salad should be. My score is for my terrible version. But I can report on my mistakes so that you don’t repeat them. I put the lemon juice in first and then added the salt. Then I left the salted lemony cucumbers to sit for hours instead of minutes. The result was somewhat slimy salty cucumbers. If you make this be sure not to leave the cucumbers for more than the maximum 15 minutes allotted and wait to add the lemon juice! I’ve been forcing myself to eat this but it hasn’t been good. I don’t know if I’ll be able to bring myself to try making it again.
I ate this with Asian marinated tofu from Veganomicon. The two really didn’t go together. Again, just not a win all around.
This recipe from page 87 of Fresh Food Fast is a rare complete miss for Peter Berley. It was, and I hate to say this, terrible. I love cucumber soup. I’m constantly in search of new wonderful cucumber soup recipes. This was a huge disappointment. It was extremely bland and lacked any textural interest since everything gets blended.