Sunday, February 19, 2012

Creamy Asian-Style Sauce

We're finished!

On Friday, my band finished recording all the tracks for our album, so now we get to sit back and listen to the magic the engineer and producers come up with.  Fittingly, I saved the last song on the CD to record last, which was fun because I got to do some experimenting, like screaming.  Heh heh!  But it is a rock album, and it's kind of a dark one so it seemed fitting.  You won't get to hear anything for a long while, but I'm way too excited to keep this all to myself.

And just in time for our completion of recording, we're playing at O'hanlons next Friday, which will be tons of fun since that place gets packed.  I can hardly wait.


Through all of this hustle and bustle, Logan cooked for us more than he normally does (which, to be honest, is pretty much never).  He told me he uses my blog to find recipes, which I thought was super cute, but the other day he was complaining to me that I don't have any sauce recipes for things like stir fries and rice bowls.  Which is strange because we eat stuff like that all the time.

So today I feel compelled to share an Asian-style sauce recipe that was delicious and creamy and went perfectly with noodles and veggies.  Let me say that I love peanut and tahini sauces, and it's awesome to use nut/seed butters to make a luscious, creamy sauce that tastes great and is made from whole foods.  But sometimes you want the creaminess without the distinctive flavor.  In this case, I had some leftover silken tofu in my fridge, which was perfection blended up with some simple things like soy sauce, ginger and garlic.

This recipe calls for 1/2 cup of silken tofu for two huge servings, so if you have some tofu left over, you can blend it into smoothies (yum!), turn it into a chocolate mousse (super yum!) or blend it up and stir it into creamy soups to add a little thickness and richness.  It's a really versatile ingredient and virtually tasteless, so why not?


Creamy Asian-Style Sauce
Enough for topping 2 huge bowls of noodles and veggies


Ingredients:

1/2 cup silken tofu
2 tablespoons low-sodium soy sauce
1 tablespoon fresh lemon juice
1 teaspoon agave or brown sugar
1/2 teaspoon dark sesame oil
1 garlic clove, minced
1 teaspoon peeled and minced ginger


Directions:

1.  Combine all ingredients into a small blender and blend.  Uh, that's it.

Pour this sauce over a big bowl of noodles and veggies, or even brown rice.  Since it's a creamy sauce, it would stand up well to a thicker noodle like udon, but I think pretty much any would work here, except maybe a really thin and delicate noodle.

Now if you'll excuse me, I'm off to enjoy the long weekend with lots of piano playing, jamming and some Sim City.  Hope your weekend delivers noodles oodles of awesomeness!

6 comments:

  1. Not just another salad - awesome surprise noodles underneath! The sauce sounds delicious. I don't use silken tofu often, which dumb because, you're right, it's so versatile. And high in protein. I guess sauces are most often thrown together without planning it out so the recipes don't get written down as often but they can totally break or make a meal. How nice of Logan to make some stuff for you. (Is he in the band too? I can't remember.)
    G and his band are mixing some new songs too and it's exciting!

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    1. I think you're right - I often just whip together a sauce out of whatever and don't bother to write it down. Logan's not in a band, and he's definitely not in our band - ha ha! I think being in a band with someone you're dating would just be messy.

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  2. That is awesome that you finished recording!!! That must feel good!

    The sauce sounds awesome!!!

    In regards to some of the comments you left me ... yep, the hubby and I have been together since high school (we went to different schools though). Also, my first name is Marie! I have gone by my middle name since I was 7 though, but have never legally changed it.

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    1. That's so interesting that you go by your middle name! I know a few people who do that but it's usually to avoid confusion (ie dad and son both being named John) - how come you go by Jolene? Just connect with it more?

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  3. Congrats on finishing your recording! That must be such a wonderful feeling :) Your salad and sauce look absolutely delicious. I'll definitely have to try that sauce, it looks very simple and flavorful! Enjoy the rest of your weekend!

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    1. Thanks! It definitely is a wonderful, albeit weird, feeling to be done.

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