janet @ the taste space

Broccoli and Pineapple Udon Bowl with Pineapple-Peanut Sauce

In Mains (Vegetarian) on February 6, 2014 at 7:19 AM

Thank you for all your kind words about my knees. Thankfully I had friends and co-workers (AND ROB!) to help with my (on-going) recovery. Unlike my sister-in-law who is still driving herself to work (her [now confirmed] broken toe is on her non-driving foot), Rob has been driving me to work. Not that I couldn’t drive myself, but he is just that awesome.

He has also been helping me around the kitchen. He made the cheezy chickpea dip again although I was to blame for the burnt coconut bacon, as Rob tended to a broken beer bottle. The beer bottle that exploded (from the bottom), after the rice vinegar fell on it which was knocked over when Rob was putting back the liquid smoke. Oh my.

He also revisited some old favourites like tamarind lentils and my lemon-ginger miso soup (Rob’s addition were carrots, parsnips with some noodles and I then added extra sauteed mushrooms and baby spinach to mine). Yum!

Rob also has been steaming up broccoli like a pro.  For this dish, he went all out with a sauce, tofu and noodles. The pineapple was a fun twist on a Hawaiian noodle bowl with a peanut sauce. I love how the pineapple was used to sweeten the sauce directly. Ginger and sriracha made it a bit zippy but this was all tempered by the sweetness from the pineapple.

While Rob was busy in the kitchen, I caught up on my web reading. Which also meant that Rob’s to-read list got longer as I punted them to him as well! Like my last link share, I figured you may enjoy them, too. There are a few travel-related links here. You know that I like to travel but you may not know that Rob loves travelling, too, and spent over a year abroad backpacking in Southeast Asia and Australia/New Zealand before we met. He wrote about that on his blog.

Without further ado, please let me know what you think about these links:

1. 10 Things Most Americans Don’t Know About America. This actually rings true based on my experiences, too.

2. 20 Things I Learned from Travelling Around the World. Rob concurs.

3. Date a Boy Who Travels. YES! No offense to boys who still live with their parents. OK, maybe just a little.

4. Ben & Jerry & Me. What do you get for naming a Ben & Jerry flavour?

5. Murmuration. A quick, beautiful video. A magical canoe ride

6. Raw. Vegan. Not Gross. I don’t watch many videos on youtube but this one is great!

7. Is Pro Cheerleading a Scam? I honestly had no idea but then again I am not into football.

8. 11 Tips for Telling a Loved One About Your Mental Illness. From a new-to-me blog that I love. Great tips about communicating with others, nevermind about a mental illness

This is my submission to this month’s Bookmarked Recipes.

Broccoli and Pineapple Udon Bowl with Pineapple-Peanut Sauce 
Adapted from Vanilla & Spice and Robin Robertson

1 lb firm tofu, pressed and cubed
1 tbsp vegetable oil
1 head broccoli, chopped
2 cups diced fresh pineapple (half a pineapple)
1/2 cup water
1/2 cup cashews, toasted in a dry skillet if desired
2 packages of udon noodles, or your choice of noodle

Pineapple-Peanut Sauce

1 cup chopped fresh pineapple
1/2 cup peanut butter
1/2 cup unsweetened almond milk (or your choice of nondairy milk)
2 tsp sriracha
2 tsp rice vinegar
2 tsp minced garlic
2 tsp minced fresh ginger
1/4 tsp salt

1. Place all the ingredients for the pineapple-peanut sauce into a blender and puree until smooth. Season to taste and then set aside.

2. In a large skillet over medium heat, heat oil. Once hot, add tofu and saute until browned, turning to lightly brown most sides. Remove from pan and set aside.

3. Meanwhile, boil your water and cook your noodles as per the directions. Drain when cooked through.

4. Using the same pan as for the tofu, still on medium heat, add the broccoli, peanut and water. Spread the broccoli around the pan. Cover with a lid and steam for 2 minutes, or until the broccoli is tender crisp and a brilliant green.

5. Remove the lid and reduce heat to low. Add tofu back to the pan and add half the sauce. Stir to combine. Pour mixture overtop noodles. Top with cashews and add additional sauce, if desired.

Serves 4.
  1. Gosh Janet, you say such nice things about me. Thank you 🙂

  2. This looks so good – I’m a collector of vegan “bowl” recipes! Can’t wait to check out this recipe!

  3. I LOVE that Ben & Jerry’s story. Especially her ending: “there are worse things than being associated with peace, ice cream, and sex.”

    I still would have wanted cash though. 😉

  4. Aww Rob’s comment was so cute! All the food he cooked sounds DELICIOUS and I just opened up all your links–can’t wait to read em!

    PS. Just saw this review from Alison Cook. Looks like you have a new tres leches to try!


  5. This looks so good I came back for a second time (to bookmark!). Feel better soon. I’m sorry about your knees!

  6. Aaaaw, you’re definitely lucky to have Rob 🙂 This dish looks great to me, and I’m not even that keen on pineapple!
    Thanks for all those links- I’ve seen the “murmuration” video before and it’s so awe-inspiring! I love to travel too so those travel-y ones are also appreciated.

  7. This dish is completely and utterly my kind of thing. I adore all of the ingredients 🙂

  8. Hope you are mending, Janet….and whatever you did to sprain your knees, I’m sure we all have done something equivalent (I’m still recovering from an inflamed piriformis muscle that resulted in sciatica…and I think it was probably from overexerting in yoga!).

    Recipe sounds delicious. I haven’t bought udon noodles in forever, but may as well (I was thinking that soba noodles were healthier until you posted about most not being 100% buckwheat…life has never been the same since, but such is the risk I take in reading your blog (that I’m going to learn something and it will be scientifically valid…even if it’s not exactly what I wanted to hear).

    Rest up! No biking for a while…

  9. re: B&J…”Unilever, one of the world’s largest consumer-products companies, owns Ben & Jerry’s” just makes me shudder
    re: your udon bowl…mmmmyummm! A perfect bowl for National Chopsticks Day! Thanks for the recipe!
    Hope your knees heal quickly and you enjoy nothing but good health from then on. Cheers!

  10. Miammm !!! Your husband is a charm 🙂 Take care.

  11. Well isn’t Rob just the sweetest 🙂

    100% date a boy who travels! Somewhere on the internet there’s a “date a girl who travels article” that I love as well!

    I love the combo of pineapple and cashews! This sounds so delicious!

  12. You poor thing! I hope you are mending quickly.
    What a great hubby you have =) Pineapple and broccoli are so good together! Yum!

  13. Thanks, Gaby. It is nice to know I can ask you, too. Btw, I see nothing wrong with oatmeal for dinner with all the fixings… I oftentimes eat it as a snack. 🙂

  14. Oh thank you Janet! I’m honored to be included on your list (twice!). And your pineapple bowl looks amazing – gotta add that one to my to-try list!

  15. Whoa this looks so wonderful. I can’t wait to try it!

  16. Glad you liked this recipe too! I love pineapple, so I loved that you get a double dose of it two ways in this dish too. Love your idea of using udon noodles as the base instead of rice – I’ll have to try that next time!

  17. Made this for dinner – yum yum yummy. It’s a keeper ;o)

  18. […] our protein of choice are chickpeas, which I contemplated for my second iteration. Worried it would be a tad repetitive (broccoli + chickpeas + peanut sauce is a common occurrence on this blog), I stuck […]

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