I'm BACK!

Hi! Wow, it's been a long time. I bet you wondered if I was ever coming back. I didn't even know if I was coming back. But here I am, and I'm here to tell you about my new blog! Please come visit me at Dinner at the Zoo. And please follow me on instagram, pinterest, facebook and twitter, I would love to re-connect with my old blog friends.

On hiatus

I've decided to take a break from blogging for a while. Believe it or not, I haven't been cooking much lately. You know what they say, life gets in the way. If you'd like to be notified when I start posting again, you can sign up for email updates on my sidebar. No spam, I promise, just email notifications of new posts. I hope to be able to share with you the reason for my absence when I return, in the meantime, thanks for your patience and understanding.

Soba noodles with tofu and vegetables

When it's hot outside, the last thing I want to do is turn on the oven. The only cooking required for soba noodles with tofu and vegetables is to boil a pot of water.

The vegetables for this dish include thinly sliced napa cabbage, shredded carrot and bean sprouts.
A soy and sesame based dressing is whisked together to go over the noodles, vegetables and cubed tofu.

After the noodles, vegetables and tofu are thoroughly coated in the dressing, some chopped cilantro adds a finishing touch.

This dish is good warm, at room temperature or cold. I loved the combination of flavors, and especially appreciated the fact that it didn't heat up the kitchen.