Happy Wednesday guys! Hope the sun is shining in your part of the world too. We have finally stepped into summer territory and my mood has lifted, as if by magic. I try to sneak out to the garden (aka jungle!! weeds are taking over the back again) as much as I can although this week is pretty hectic so swinging in my hammock has to wait while I sort stuff out. I brought lots of stuff from my London flat, which is now cluttering our living space, there is lots of washing to be done and lots of test cooking to do too. No rest for the wicked 😉
As I have a propensity for being overwhelmed I find it challenging when too many things need my attention all at once, so I am trying to make a little progress every day. Things WILL get sorted eventually, there is no point getting stressed I tell my inner ‘impatient perfectionist’ self. As soon as I clear the backlog, I plan to invite some friends over as my stay in London has reminded me just how much I’ve missed socialising. Because of the lockdown, I’ve spent far too much time in my ‘cave’. This simple summer salad has a laid back garden dinner party vibe about it and it’s one of the things I plan on making when the time comes. It’s light and filling and simple to make. Make the teriyaki sauce in advance – you can also buy it, but it’s so simple to make that you might as well be in charge of what goes into it. Cook your noodles ahead of time and buy ready-to-eat edamame. As for broccoli, spring onions and tofu skewers you can simply throw all of those onto a barbie while your guests are getting settled in. It’s also one of those dishes that can be eaten partially cold, as a salad and is quite filling and satisfying. It has an interesting mesh of flavours and textures that keep you reaching out for more. I hope you’ll agree.
400 g / 14 oz firm or extra firm tofu, pressed 30 ml / 2 tbsp soy sauce or tamari 200 g / 7 oz udon, soba or flat rice noodles 200 g / 7 oz tenderstem broccoli, chopped small 3 spring onions / scallions 130 g / 1 cup edamame, ready-to-eat or frozen 15 ml / 1 tbsp toasted sesame oil and / or chilli oil 10 ml / 2 tsp rice wine vinegar sesame seeds, to decorate
