I guess I should come clean, since Mike called me out in the comments of the last post, and publicly admit that I went to Bi-Rite Creamery twice in less than 24 hours (and for those keeping count, yes, that’s 4 scoops of ice cream in less than 24 hours. Fortunately we decided that calories don’t count on your birthday weekend.)
Sunday happened to be an awesome event in the Mission called Sunday Streets, which meant that a few blocks of Valencia and 24th Streets were closed to cars. Because we were back in the neighborhood, it just made sense to go to Bi-Rite again. This time I got brown sugar ice cream with ginger caramel swirl, and cinnamon ice cream with pieces of snickerdoodle in it. There are no words.
But about this Sunday Streets business. It was such a cool event!
Apparently about 25,000 people came out to participate, including the mayor of San Francisco!
We also tried a new (to us) and outrageously good coffee shop called Ritual (1026 Valencia, San Francisco). Mike’s co-workers raved about it and it completely lived up to the hype. My decaf latte was PERFECT! It’s kind of overrun with hipsters, but I’ll let that slide…
This weekend (and particularly our dinner at Cha-Ya) really made me want to cook more Japanese vegetarian food. For the most part, it just seems so nice and light and healthy (which is particularly important after going a little overboard on ice cream and cake). I found this recipe in Color Me Vegan, modified the ratios a little bit, and added some tofu. Over brown rice and with a side of cucumber salad, it was a great weeknight meal.
(adapted from Color Me Vegan)
makes 4-6 servings
3 large Japanese eggplants (about 12″ long), cut into french fry-sized strips
2 14 ounce blocks extra firm tofu, drained and pressed to remove excess liquid
1 Tbsp sesame oil
1 Tbsp vegetable oil
1/4 cup white miso
6 Tbsp water
2 Tbsp mirin
1 Tbsp granulated sugar
Preheat the oven to 400 F. Toss the eggplant strips with the sesame oil and arrange on a baking sheet. Bake for about 6 minutes, or until softened but not falling apart. Remove from the oven and set aside.
Cut the tofu bite-sized pieces about 1/2″ thick.
Heat the vegetable oil in a wide frying pan over medium high. Add the tofu (in batches if necessary) and cook until golden, shaking the pan often. Add the eggplant.
While the tofu is cooking, combine the miso, water, mirin, and sugar in a small saucepan and stir well. Bring to a simmer.
Remove the tofu, eggplant, and miso sauce from the heat and toss together. Serve over brown rice, sprinkled with sesame seeds.