Okay, so if I don’t feel like waiting 50 minutes for my brown rice to simmer, I turn to:
Buckwheat soba noodles. This time, I twirled them in a sauce of EVOO, soy sauce, balsamic, & seasoned rice vinegar. Topping the noodles was some pan-fried tofu, quickly marinated in duck sauce, soy sauce, juice of 1 tangelo, and balsamic. I also threw on some panko bread crumbs. I’m a fan of tempura, and I figured I could re-create some of that effect with the panko bread crumbs on the tofu. Alas, my overzealous moisture-laden marinade turned the panko into a sweet mushy coating.
Oh well, it still tasted good.
I also had miso soup on the side.
If you have been reading my blog since its inception not too long ago, you’ll notice that miso soup appears and re-appears. It’s healthy, and I prefer eating vegetables such as cabbage & turnips when they’re in miso soup. So it works out well for me.
What’s your experience with panko breadcrumbs?