Hello again Martha fans! No, I haven’t given up on The Me n’ Martha Project, I’ve just been juggling a lot these days. I’m trying to do justice to an American Icon and her American Cookbook masterpiece, and I can’t just phone it in. That wouldn’t be fair to either Martha or America! As a Martha fan and a patriot, I’ve decided it’s better to go slow when I need to so I can always strive to get the best results.
After indulging in many ice cream desserts, tonight I made just about the healthiest Martha meal yet — Marinated Tofu With Cold Peanut Noodles from the West on page 371.
Martha’s American Food pays tribute to the multicultural roots that give our cuisine its diverse personality. This dish comes from Japanese immigrants and uses soba noodles tossed in a dreamy coconut peanut sauce. Soba noodles are made with buckwheat and they’re not only delicious but a great deal healthier than noodles made with white flour. Buckwheat contains twice as much protein as rice and is rich in B vitamins. It’s said to promote lower cholesterol and blood pressure. It’s also good for the metabolism, which makes it great for those who are concerned about their weight but don’t want to sacrifice taste.
I know a lot of people don’t like tofu because they find it bland. Tofu on its own is pretty bland, but it soaks up marinate like a sponge and I’ve always enjoyed it’s silky, luxurious texture. I made a few changes to the recipe because I couldn’t find fresh radishes and jícama. Instead I added green onions, bean sprouts, radicchio, and sprinkled some toasted sesame seeds on top. It really complimented this dish beautifully!
This was the first time in over 15 years of marriage that I fed Jeff, my avowed carnivore of a husband, a vegetarian meal for dinner. I’m thrilled to report that he loved it! It’s not hard to understand why — with the creamy coconut peanut sauce, the hearty noodles, the tangy tofu and the fresh, crisp veggies this was healthy eating at its finest.
