In a dinner that sounds suspiciously like last nights, we had noodles and tofu, but this time with mushrooms and asparagus. The noodle recipe was from the NYT and featured lots of garlic and hoisin sauce; I added shredded tofu and vegetables to round it out and kind of wish I hadn't. I think the noodles would have been tastier on their own. Next time. They made good leftovers for lunch, though.
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