Savannah and I made lunch the other day.
She scrambled up shiritaki noodles, tofu and daikon in a frying pan with water. These shiritaki noodles tasted just like regular pasta noodles but only better because they have a slippery texture. They are made from the root of an Asian plant called Konjac.
I added some cantaloupe, pineapple, ketchup and steamed broccoli.
I also made sweet potato pieces (my favorite!) and a mustard dipping sauce for the tofu made from mustard and balsamic vinegar. It is a great salad dressing or dipping sauce, but only if you like the taste of mustard!
Oh, and I have been using chopsticks straight for about 3 days now. Getting my chopstick skills on…practice makes perfect right? 🙂