Get your cha cha back with a little red chili

I’m up. I’m in the saddle and riding. I got a haircut, bought some sneakers and made a buckwheat noodle spicier than I have ever made it before. Girl’s got to do what a girl’s got to do to stay in the ring.
Mince a tablespoon of fresh ginger, a tablespoon of fresh garlic, and slice three or four green onions on the diagonal. Fry them all up in a little oil with a pinch of salt. When they are golden, remove them from the pan, and add another drop of oil and cubed extra firm tofu (not silken). Don’t touch. Let them sear on their own for a good 3 minutes or so until they are really browned on one side. Flip them and turn them out of the pan. With no heat, add a teaspoon of red curry paste (Thai kitchen), a teaspoon of oil, a tablespoon of soy sauce, and a teaspoon of fresh lemon juice. Whisk to mix, then add the tofu, and the ginger, garlic and onions. Chop a tablespoon of fresh parsley or cilantro and drop that on the top. Bring a big pot of salted water to the boil and add buckwheat/yam noodles. Cook only for about 3 or 4 minutes, and right before they are done, add some fresh, chopped broccoli. Drain really well. The broccoli will be sitting on top of the noodles. Drizzle with oil, a little soy sauce, a pinch of salt, and a squeeze of fresh lemon juice, or rice vinegar. Throw everything together in a bowl and toss gently, tasting for salt. It should spicy enough to bring the tears to your eyes, but not enough to make them fall.
Just in case though, keep the kleenex close.

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