Maybe I should work on my presentation. Poor arrangement, good flavor. I didn't go to the grocery store today because I worked 7:30am-4pm and it was below 10F. Not good traveling weather. So there's no onion in this dish, although you should use some if you've got it! Also, I intended to use coriander rather than cardamom but I mislabeled my baggies and wasn't paying attention. Turns out cardamom and yeast flakes complement each other.
This one's named after the 133rd anniversary of Vera Zasulich's shooting of then-Governor of St. Petersburg, Fyodor Trepov. I just read about this in Kropotkin's memoirs! Zasulich won the trial and moved to Switzerland a popular hero. Someone else who's a hero is Isa, whose tofu scramble recipe inspired my method.
makes approx. 3 servings
1 lb. tofu
1 large stalk broccoli, diced, with florets
1 handful shiitake mushrooms, sliced
3 cloves garlic, minced
shoyu soy sauce
1/3 package rice bran Pad Thai fettuccine
1 tsp. cardamom
1 tsp. oregano
1/2 tsp. turmeric
1/2 tsp. red pepper flakes
1/4 tsp. salt
ground black pepper
1/4 c. yeast flakes
2 Tbsp. sesame oil
1. Cook the noodles according to package directions.
2. Fry broccoli in a pan with some oil over medium-high heat. Mince garlic, then toss it in with broccoli. After a minute, crumble tofu. Slice mushrooms and add to pan. Splash some soy sauce on top. If using a metal pan, scrape the bottom with a spatula.
3. Mix the seasoning in a small container with a little bit of water. Once the noodles are done, add all remaining ingredients and cook over medium until things are warm and sticky.
From Hyun Höchsmann's and Yang Guorong's introduction to the Zhuangzi:
"The cook works with his spirit and not with his eyes. Following the natural forms, he lets the knife slide through the large crevices and follows the big cavities. After nineteen years the edge of his knife is as sharp as if it had just come from the whetstone."