On New Years Day I made the Long Life Noodles with Seared Tofu, Mushrooms, and Scallions. The recipe card said that it was a traditional New Year’s meal in China, as they are “considered good luck for a long life”. I know that Chinese New Year’s is a different date than 1/1, but figured it would bring good luck anyway.
There was a good amount of chopping- the scallions, garlic, ginger, and mushroomies. I should have used a larger cutting board, I ended up storing some of the items temporarily in the empty tofu container.
Yes I said mushroomies, it’s a family thing and it’s adorable. Deal with it. 🙂
I had a hard time with the tofu, it was NOT in pretty 1′ squares despite my best efforts. Also, I didn’t make sure to rinse AND separate the noodles, and they ended up sticking together too much.
Even so, this was a delicious nutritious meal, and taught my husband and I that you don’t always need meat.
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