Tag Archives: tofu

Thai-inspired curried noodles with tofu

7 Jun

Coconut Curry Noodle Bowl

It’s late, you just got home from work, and you’re hungry. You could order some food and wait half an hour for it to be delivered….or you can whip up a curry noodle bowl in even less time. I used fresh chow mein noodles that I buy at Russo’s (of Watertown, MA), but you can use any kind of Asian noodle, fresh or dry. Using 1 tablespoon of curry powder results in a fairly mild curry broth. Add more to turn up the kick.  Fresh ginger is always best when cooking, but if you don’t have any, substitute with ¼ tsp ground ginger. Bon appetite!


  • 6-8 ounces egg noodles
  • 1 can (14 oz.) coconut milk
  • 4 cups chicken stock
  • 1 Tbsp safflower or canola oil
  • 1+ Tbsp curry powder (to taste)
  • 2 garlic cloves
  • 2 tsp fresh ginger (or ¼ tsp ground ginger)
  • 2 small tomatoes
  • 1 small jalapeno pepper, diced
  • 1 block firm tofu, cut into cubes
  • 1 red pepper, cut into strips
  • ½ large onion, cut into strips
  • 3 Tbsp lime juice
  • salt to taste


  1. Cook noodles in boiling water. Drain water and set the noodles aside.
  2. Heat oil in pot or round bottom pan.
  3. Stir fry jalapeno, garlic, red pepper, and onions for 3-4 minutes.
  4. Add curry powder.
  5. Add chicken broth, coconut milk, salt, ginger
  6. Bring to a boil.
  7. Reduce to a simmer.
  8. Add tofu, tomatoes, and lime juice. Simmer for 10 minutes.
  9. Ladle over noodles. Makes 4 servings.

Shown above served with steamed bok choy and baked lemongrass tilapia filet, over chow mein noodles.



Stir-fried Tofu in Peanut Sauce

26 Apr

peanut sauceMy boyfriend is a huge carnivore. So when I suggested that we have tofu for dinner, he laughed at me. Then I made this peanut tofu stir-fry, and that got him to stop laughing – because he was too busy devouring it. The sauce also works really well stir-fried with udon noodles, which you can chill and serve as a cold appetizer at picnics or potlucks.


To make the peanut sauce, mix together:

  • 1/3 cup crunchy peanut butter
  • 3 Tbsp soy sauce
  • 3 Tbsp maple syrup
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame seeds
  • 1 garlic clove, minced
  • 1/2 tsp ground ginger
  • 1/2 tsp chili paste


Ingredients for stir-fried tofu:

  • peanut sauce (from recipe above)
  • 2 packages firm tofu (about 14 oz. each)
  • 1 Tbsp olive oil
  • 2 scallions, thinly sliced
  • 1/3 cup chopped cilantro (optional)


  1. Prepare the tofu by getting rid of any excess moisture – drain any liquid from the package, and pat the tofu with paper towels. I like to sit the tofu in a shallow dish, cover it with some paper towels, and then set a flat pan or skillet over it, to press down on the tofu gently, squeezing out the liquid. Remove the liquid from the dish a couple times.
  2. If you didn’t do Step 1, go back and do it! It’s important. Otherwise, your tofu will fall apart while stir-frying, and you’ll end up with a tofu scramble.
  3. Cut tofu into cubes.
  4. Heat olive oil in a pan. Stir-fry tofu until slightly browned.
  5. Add peanut sauce. Stir-fry for 2-3 minutes.
  6. Serve with cilantro and scallions

All-You-Can-Eat Sushi North of Boston

5 May

Maki Maki, Woburn, MA


We arrived right on time at Maki Maki (40 Cummings Park , Woburn, MA) for our 7 pm reservation on a Sunday night. “You gotta wait…like 15-20 minutes,” quipped the host, who later turned out to be a waiter. I explained for a second time, that I had made a reservation. A short, pimply girl who seemed to be the actual hostess walked up, and she and the first guy talked over each other for a bit. The girl then proceeded to give my table away to another party. When she returned to the hostess stand, the first waiter said, in Cantonese, “what are you doing? This couple has a reservation!” To which the girl responded, confused, “oh…but those other guys are already seated in the main dining room….”. The pimply girl and the waiter debated about what to do about me and my boyfriend, and agreed to shove us into a dark, neglected corner of the restaurant, squished up against the end seat of a large party. I expressed my disappointment. The pimply girl responded defensively with “but… when you made your reservation, you didn’t specify you wanted a booth!” No, I had not. But I also didn’t specify I wanted a makeshift table. So after waiting another 10 minutes, we were re-seated at a much more comfortable booth in the main dining room.

Could the food  make up for the terrible start to the evening?

age tofu and gyoza

Thumbs up go to the piping hot age tofu, with a delicate, thin, crispy fried outer layer. The gyoza arrived fried. I would have preferred steamed, but they were ok. The seaweed salad was also good.

Maki Maki - tuna tartare

The tuna tartare was plated nicely, but was essentially just the mush of the “spicy tuna” they put in maki rolls, formed into a cake.

Maki Maki - sashimi

The sashimi was quite fresh, and the selection was good. Having albacore tuna on the menu was a nice surprise. The list of maki rolls was long. and included rolls wrapped in soy sheets instead of nori, which was a nice twist. In addition to the rolls listed on Maki Maki’s online menu, there was another sheet with about 10 special rolls for the day. All of these sounded yummy.


At around $22 for an all-you-can-eat dinner, the sushi proved to be of good value. However, the quality of service never picked up after we were seated. Our waiter never came to refill our green tea. It was clear that the restaurant was understaffed, as our waiter rushed to serve each table, and never once checked on us.

The bathroom was ghetto, for lack of a better word. Latches on stall doors flew right off because there weren’t installed correctly, and there was and insufficient supply of toilet paper.

The Final Word: Good food and a comfortable main dining room, but unprofessional service. Worth going to for cheap sushi if you live nearby. Otherwise, I wouldn’t make the trip to suburbia just for Maki Maki.

Maki Maki on Urbanspoon

Info: Maki Maki,  40 Cummings Park, Woburn, MA 01801

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