Here's a quick posting of our dinner-It received rave reviews from the kids and Mike (and me). But best of all, it was really quick and easy to make and contained tons of veggies.First I started some 100% buckwheat soba noodles cooking (I like the Eden Organic brand). I tossed some cubed tofu with tamarind puree, sesame oil, lime juice, ginger syrup (made by The Ginger People- It's just cane sugar and ginger), and salt. I set the oven to about 450, but didn't preheat it- I just baked the tofu for 20 minutes or so- eventually it made it up to 450.
When the pasta had about 2 minutes left to cook, I threw in about 2 bunches of asparagus (we got some free from the co-op that was wilty on the ends). After 2 minutes, I rinsed the pasta and asparagus in cold water to stop the cooking. Then I heated up our biggest pan and threw in 1/2 a nappa cabbage sliced thinly, 2 grated carrots, the asparagus, the pasta, the tofu, tamari, peanut butter, lime juice, tamarind puree, and ginger syrup. I really just needed to melt the peanut butter and heat the pasta back up after rinsing...so you could just skip this step and make it a cold dish with raw cabbage and carrot.
Yum! I just wish there had been leftovers.
updated: Mike just informed me that there WERE leftovers (I had to rush off to work after dinner). My wish has been granted!!!