Soba Noodles with Tofu, Shitake, Pineapple, Cilantro

One of the single most frustrating aspects about having a passion for cooking is the frequent assumption that cooking is something I do to fulfill my own needs. 

I often hear things like "It's not a big deal, since you love to cook anyway" or "I know you just made a huge dinner for me and friends, but you love it",  or  "I know this was a major effort, but you'd be cooking anyway".   

It's as if cooking is a narcissistic act that solely revolves around fulfilling my passions.   While there is some truth to that, cooks everywhere experience a phenominom once they learn their guests tastes, likes and dislikes.    Cooking for someone becomes thoughtful. 

A friend who adores soup and pho? Hmm, maybe I'll make a rendition of oxtail soup that would have completely different qualities in comparison to pho.   Someone  who loves the clean yet complex flavors of Thai?  Maybe these flavors would be a helpful remedy for her crazy weekend on the road?

What I'm getting at is that cooking is much more than the physical effort of chopping, sauteing and searing.   Beyond the effort,  it can become an extremely thoughtful expression.   Thinking about what flavors or tastes can make someone smile...remembering what ingredients they love and loathe with precise detail...recalling a dish they loved while eating at a restaurant  together.  All of these things are much more than an act of labor.

My point is simply that cooking for someone on a frequent basis becomes much more than a  physical effort.   Believe it or not, sometimes that gets overlooked by eaters everywhere.

Anyhow, I bring this up because that's exactly what inspired me to make this Soba noodle dish (which is the actual point of this post!).   I went to the market thinking about what flavors would comfort someone coming back from a rowdy and sleepless weekend.    She loves the play of sweet, tart and spicy, loves starches like rice and noodles, enjoys the earthy flavors of tofu and mushrooms, and maybe cilantro is one of her favorite herbs.    Done.

I simply sauteed shitakes in olive oil with finely chopped white onion, garlic, ginger and some cayenne.  After the mushrooms cooked down and released their water, I added cubed firm tofu and sesame seed oil and sauteed for a few minutes.   A bit of soy deglazed the pan.   Finally, cubed pineapple, roasted cashews, chopped cilantro and the juice of a whole lime finished the dish.   I added the cooked soba noodles, folded them into the ingredients in the pan, then adjusted the seasoning as necessary.    I added a bit more lime juice and another few drops of soy and sesame oil for balance. 

A delicious and simple dish, which made excellent lunch leftovers the next day.