Too bad food doesn't photograph well, because this after-school snack I prepared myself was delicious and beautiful: ginger noodles with sesame seeds and seaweed flakes. If you would like to make it, here's how:
thin rice noodles
soy sauce
orange juice
maple syrup
sesame oil or olive oil
extra-firm tofu
cashews
finely chopped fresh ginger
white pepper
dried ginger
seaweed gomasio (you can find it at Wild Oats)
First, put water into a big pot and bring it to a boil. If you use dried rice noodles in a box, then they are coiled up like brains into two coils. Remove them and separate the coils. Cook half of them noodles for about five minutes, until they are soft. You can use some of the cooked noodles and save the rest for later. Meanwhile, mix soy sauce with orange juice and maple syrup. Add a little bit of juice and syrup at a time and taste it to make sure it doesn't get too sweet. Put a little sesame or olive oil into a big frying pan and chop the tofu into thick slices, maybe two inches long. You can use as much or as little as you like. The stove should be on medium heat. Cook them until they are golden, then flip them over. When the tofu is pretty well-cooked, turn the stove down to low-medium heat and add the noodles, sauce, cashews, fresh and dried ginger, pepper, and a lot of gomasio. You can really use as much of any of these ingredients as you like. I haven't tried it, but it would be really good to add some tahini to the soy sauce mixture, to make it more sesame-y.
