We both thought this was good. I halved the amount of sugar and will double the peanuts next time.
Recipe here.
Tag Archives: asian
Thai Basil Tofu
Pineapple Fried Rice
Notes: We both like this even though I’m not a big fan of sweet with my savory.
Ingredients:
3 cups cooked, refrigerated brown rice
Container of cubed fresh pineapple (little less than 1 lb.) I diced into smaller pieces
1/2 cup chopped raw cashews
1 red bell pepper diced
4 green onions sliced
2 cloves garlic minced
2 Tbsp tamari
Cilantro
Directions:
Cook the pineapple and bell pepper on high in wok till pineapple is caramelized
Remove pineapple and bell pepper to a bowl
Add green onion to wok and cook for a minute
Add cashews and cook for 1/2 minute
Add rice and and cook till rice is heated
Add back in the pineapple, bell pepper and the tamari and mix through
Garnish with cilantro
Bibimbap
My version of the Korean dish Bibimbap.
Ingredients:
Rice.
Cucumber cut in to strips.
Red bell pepper cut in to strips.
Carrots shredded.
Spinach chopped.
Mushrooms sauteed.
Tofu cut in to thin strips and pan-fried *optional
Kochujang Sauce:
2 TBSP fermented red pepper paste (available at Asian grocer)
1 clove minced garlic
1 TBSP rice vinegar
1 tsp sesame oil
1 TBSP tamari
2 tsp maple syrup
Directions:
Place a mound of rice in a large bowl.
Line the bowl with the vegetables.
Top with tofu and sauce.
Mix well before eating.
Notes
I generally make a double batch of the sauce.
Top with an egg cooked however you like in place of the tofu.
Lemongrass Tofu
A simple, vegan Lemongrass Tofu.
Ingredients:
Oil as needed for stir-frying
1 medium onion, diced
3 green onions using only the greens cut into 1″ lengths
2 stalks lemongrass, finely chopped (chop off ends and remove outer layer using only tender parts)
1 tsp dried red chill flakes
1 box tofu fried and cubed or sliced into strips
3 tbsp tamari
Directions:
Add oil to the wok and heat. Add lemongrass and onions. Saute until the onions are translucent. Add the red chill flakes, tofu, green onions and tamari and stir until mixed well and heated through.
Serve atop rice.
I’ve cubed and roasted the tofu and I’ve also cut in to 4 slabs and cook on medium-high heat in a little coconut oil for 8 to 10 minutes on each side. I added garlic and onion powder, salt and pepper to the slabs.
Stir-Fried Veggies In Szechuan Sauce
Sugar snap peas, carrots, mushrooms, onion and edamame stir-fried in Szechuan sauce along side brown rice.
Ingredients:
Veggies of choice
Couple garlic cloves minced
Sauce:
2 tsp corn starch
1/2 cup water
2 Tbsp ketchup
1 tablespoon tamari
1 tsp maple syrup
1/2 tsp red pepper flakes
1/4 tsp ground ginger
Directions:
I stir-fried veggies till nearly done, added the sauce and continued cooking for another minute or two.
Curried Rice Noodles
Recipe here. I replaced the peas with edamame.
Kung Pao Cauliflower
Notes: This is a mash up of a couple different recipes. We both liked it. Pictured above with chili peppers and not pepper flakes.
Ingredients:
1 cauliflower cut into bite sized pieces
1 red bell pepper diced
1 yellow or orange bell pepper diced
2 garlic cloves minced
5 green onions chopped
1/3 cup raw peanuts
1 tsp red pepper flakes
Sauce
4 tbsp tamari
2 tbsp ketchup
2 tbsp rice wine vinegar
1 tbsp maple syrup
1/4 cup water
1 tsp ground ginger
3 tsp cornstarch
Directions:
In a wok cook the cauliflower on medium high for 5 minutes.
Remove the cauliflower and set aside.
Add the peppers to the wok and cook for 3 minutes.
Add the cauliflower back in and and cook for another 5 minutes.
Add the garlic, white part of the green onion and the peanuts and cook for a couple more minutes.
Stir in the sauce and red pepper flakes and cook for an additional minute.
Serve over rice.
Garnish with the stalks of the green onion.
Thai Fried Quinoa
We both thought this was ok. I accidentally omitted the ginger but we’re not big fans of it anyway.
Recipe here.
Zoodles Pad Thai
Notes: I just made this up as I went. Serves 2. The vegetables vary depending on what I have.
Ingredients:
3 zucchini sprialized
2 celery stalk
3 carrots chopped
2 handfuls diced mushrooms
4 green onions chopped
2 Tbsp tamari or soy
2 Tbsp lemon juice
2 Tbsp maple syrup
2 Tbsp peanut butter
1 Tbsp Sriracha or other chili sauce
Few sprigs of cilantro chopped
Directions:
Mix peanut butter, tamari, syrup, Sriracha and lemon juice in a small bowl to make sauce.
Saute the mushrooms, celery and carrots.
Add in the zucchini, onions and sauce.
Toss and heat through.
Serve topped with cilantro or mix the cilantro in.