Japan has been on my mind lately and I was determined to cook something from a library book I have home called The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan. I woke up early this morning to prepare a simple and intriguing dish called Asparagus and Hijiki with White Vinegar Dressing. I was SURE I had two packages of dried hijiki in my pantry but when I went to look for them all I could find was wakame seaweed. Arrgh! So I frantically pawed through the book for some other way to use the lovely and slender asparagus all steamed and ready to go. I hit upon a salad recipe with a Peanut-flavoured Tofu Dressing and thought that might do. And then my next challenge presented itself. I had no silken tofu for the dressing because the package in my fridge had expired. Darn, darn and triple darn. The recipe said that silken tofu was "preferred" but not required so I cut up some regular firm tofu and attempted to blend it together with the remaining ingredients. I'm telling you this story so if you ever try to make salad dressing with regular tofu you don't, unless there is quite a bit of liquid involved. Out the window went the specified amounts of lemon juice, vinegar and maple syrup. It was necessary to splash in at least a few extra tablespoons of various liquids along with uncalled for ingredients before the blender would even function!
So here is my final product. Some simple steamed asparagus with a peanut-flavoured tofu dressing. The dressing was still a little goopy and I'm still on the fence about this particular flavour combination but since I love asparagus it wasn't a bad breakfast. Better luck next week Lee. I'm not going to write out the ingredients to this mess unless someone begs me.
My friend Kathryn in California seems to have had more success this week with her offering of sauteed kale. Go and check it out! I love, love, love kale so am always happy to find new ways to cook and serve it. Thanks Kathryn!