Hawaiian Adventures Day 10: Our final day, Ramen taste test, and simple tofu stir fry [RECIPE]
Good Evening Everyone!
I’m home now. There is a slight fatigue in my muscles, but I’m still smiling from such a wonderful vacation. What a crazy adventure it was over the past few days as we traveled home. I truly felt like I was going “over the river and through the woods…” just to get back to my humble abode. The night before we were set to fly out of Maui a wind storm came. Now perhaps this is normal weather for Maui residents, but for me, my eyes went wide when I heard the wind literally whipping through the palm trees and making shutters clap against the house…
“Tut tut, it looks like rain….” my husband teased to make me smile. While it did rain lightly, it was mostly just a wind storm. Still, it was enough to make me a tad nervous about our flight the next day. So we headed back inside and did a ramen taste test! Now out in Hawaii they have all kinds of new ramen flavors. They have soy sauce ramen… spicy miso ramen… even kimchi ramen! I make my own kimchi ramen, (which is really delicious!), but I wanted to give this one a try. So we picked out 4 flavors from the store to taste test.
Long story short… they might as well called it hot, hot & sour, hotter, and really, super hot! My lips were tingling and my tongue felt numb after several bites.
Out of all four of the ramen bowls, (each were $1.39 USD in Hawaii), the Tom Yum was the tastiest because it really was spicy and sour. It had a bit more depth of flavor. Does it taste like homemade ramen that I’m used to? No… but it wasn’t half bad either! 🙂
Speaking of cooking, that night I made a delicious simple stir fry to help teach my mom how to cook with tofu. Here is the recipe for you all to enjoy too! I hope you enjoy it as much as we did. Once you know the basics of cooking a stir fry you can make all kinds of dishes from onigri, to sushi, and more! I hope you have a wonderful night everyone, and as always, keep on cooking! ❤
Tofu Stir Fry
- 2 blocks extra firm tofu
- 1 bundle fresh spinach
- 8 ounces mushrooms, sliced
- 1/2 cup dark soy sauce
- 3 tablespoons Sriracha
- Garlic powder for seasoning
- Begin by squeezing out the tofu with your hands and try to get as much water out as possible. Set aside and slice the blocks horizontally before cutting into cubes.
- Drizzle oil in a large skillet and turn the stove on high.
- Pop the tofu in a pan and give a generous sprinkling of garlic powder over the tofu. Use a spatula to toss it around until it gets nice and crispy (about 3-4 minutes) and just brown on the edges.
- Next, take the Sriracha bottle and squirt a “Z” over the tofu. Then use your spatula to toss everything around again. Add the soy sauce and the mushrooms and cook until the mushrooms are tender and the liquid has evaporated. Use your spatula to continue tossing so everything gets evenly mixed in the soy sauce.
- Finally drop in the bundle of fresh spinach and cook for an additional minute until just wilted and tender. Turn off the heat and serve over hot jasmine rice. Enjoy! 🙂