This vegetarian ramen noodle soup with bok choy and shiitakes is soooo good! The broth is super rich and flavorful thanks to an easy trick. Use whole grain ramen for extra fiber. Plus, you can make it in just over 30 minutes so it’s weeknight friendly!Read More
This noodle bowl with lemongrass chicken and peanut sauce can be prepped in less than 30 minutes! Perfect make ahead lunch for the weekend! Serve lemongrass marinated chicken over a bed of brown rice noodles, chopped fresh veggies, tons of herbs and a store bought peanut sauce!Read More
If you’ve never tried kelp noodles before, don’t be afraid! This kelp noodle and mango salad with peanut dressing is the best dish to try it in! The crunchy and chewy noodles add tons of texture, and soak up the spicy peanut sauce, and the sweet mango makes it taste bright and summery! Bulk it up with protein like grilled chicken or baked tofu!Read More
This banh mi bowl is the meal in a bowl of your dreams! Top brown rice with lemongrass tofu meatballs, pickled daikon and carrots, tons of fresh herbs, crispy cucumbers and a spicy sriracha aioli drizzle. You'll love all the different flavors and textures! Perfect for meal prep because it's delicious straight out of the refrigerator.Read More
My favorite recipes are ones that are packed with tons of different flavors and textures, and don't take too long to cook! These Vietnamese tofu lettuce wraps meet all those criteria! Tofu gets stir fried with garlic, ginger, peanuts, fish sauce and lime juice and tons of fresh herbs, then served in a fresh, crispy lettuce wraps with rice noodles and dipping sauce!Read More
This rich and creamy red curry tofu and mushrooms is served over cauliflower rice to soak up all the delicious sauce!
I mean, would you just look at that.
Seriously, this red curry tofu is everything my body wants right now. We got back from New York City last night and our last 24 hours in the city turned into a bit of a cheese fest. Not cheesy as in tacky in a goofy kind of way, but cheese as in my favorite food. It’s basically all we ate for an entire day. We had cheese stuffed soft pretzels, fried saloumi and cheese croquettes, a bagel piled high with smoked fish and dill cream cheese, late night pizza dolloped with giant scoop of fresh ricotta cheese. We ate dinner at AN ACTUAL CHEESE BAR. Yes, this thing exists outside of heaven and it’s called Murray’s Cheese Café. And because we apparently hadn’t enough dairy, there was a stop at The Big Gay Ice Cream Shop for a soft cone dipped in dark chocolate pretzels and hot fudge. When it’s 107 degrees in a concrete city, you eat and drink your way through in an effort to get out of the sun.
(P.S. People who can fix things in NYC, please take some advice from the south – work on your AC game.)
So yeah, I see a lot of bright, fresh, herby, spicy, vegetable-laden, meatless dishes in my future. Not because I’m trying to detox the cheese out of my system, but because that’s what I want. Intuitive eating is cool like that.
This red curry tofu is a nice transition dish from all the cheese, oddly enough. The coconut milk is fatty and creamy, like cheese. And tofu is basically mozzarella cheese. Seriously. You make tofu the exact same way you make mozzarella, except it’s made from soy milk, not dairy milk.
For veggies, I used a mixture of mushrooms, which soak up the delicious curry sauce. If you can get your hands on a variety of wild mushrooms, that’s definitely what I would recommend. I used shiitakes, which has a chewy texture that makes it my favorite mushroom. I also used cremini mushrooms, which are baby portobellos. I like to have lots of different mushroom flavors and textures going on, so if you can get your hand on oyster mushrooms, enokis, or porcinis, throw them on in too!
I served this over cauliflower rice, which is so much easier now that you can find riced cauliflower at grocery stores. I’ve already admitted to liking cauliflower rice more than actual rice, but remember, it’s still not rice so you need some carbs in your dish. I threw in green peas, a yummy starchy vegetable, but feel free to toss in a can of drained chickpeas as well if you need/want a little more. Or, you know, just serve it with rice.
Red Curry Tofu and Mushrooms with Cauliflower Rice
- 1 tablespoon sunflower, avocado or coconut oil
- 1/2 onion, peeled and finely chopped
- 2 garlic cloves, minced
- 1 lb fresh or frozen rice cauliflower, or 1 lb cauliflower florets and stem pulsed in the food processor to make rice
- 1 lb firm tofu
- 1 tablespoon sunflower oil, avocado oil or coconut oil
- 1/2 onion, peeled and finely chopped
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 4 ounces shiitakes, sliced
- 8 ounces cremini mushrooms, quartered
- 1 1/4 cup full fat coconut cream
- 4 teaspoons red curry paste
- 4 teaspoons fish sauce
- 1 cup frozen peas, defrosted
- Lime, sliced
- Freshly chopped cilantro
- Red chili flakes
- Wrap tofu with paper towels. Top with a heavy skillet or can to drain for 15 minutes.
- Make rice. Heat oil in a large skillet on medium-high skillet. Add onion and garlic and saute for 3 minutes until translucent. Add cauliflower, season with salt and pepper and saute until tender, about 7-10 minutes. Set aside until ready to use.
- While rice is cooking, cut tofu into cubes. Season with salt and pepper. Heat 1 1/2 teaspoons oil in a large sided skillet on medium-high heat. Add tofu and cook until golden. Remove from skillet and set aside.
- Ad remaining 1 1/2 teaspoons oil to the skillet where the tofu was cooked and set on medium-high. Add onion and saute until translucent, about 3 minutes. Add garlic, ginger and saute 30 seconds. Add mushrooms, season with salt and pepper and saute until tender, 7 minutes. Add coconut milk, curry paste, and fish sauce. Stir in tofu. Reduce heat and simmer 10 minutes. Pour in peas and cook another minute to warm through. Taste and season with salt and pepper.
- Serve over caulilfower rice with lime, cilantro and chili flakes.
Sesame soba noodles! Toss whole grain soba noodles in a creamy tahini sauce then add crunchy carrots and cucumbers to make this cold Asian salad.
Oh hayyyyy there sesame noodles. Don't worry, we'll come back to you. But first, let's talk Olympics.
Tell me, are you watching? What's your favorite sport? It's badmitton, isn't it? ;) I'm typing this while watching women's gymnastics qualifiers. Sidebar - Simone Biles OMG!!! How does your body do these things? I literally do not understand.
I'm always super ambivalent about the Olympics when they're first starting then two days later I find myself in tears watching some random Armenian's medal dreams get crushed. Currently, I've cried at least five times including when the Dutch cyclist crashed, when Gabby Douglas stepped out of bounds during the floor routine, and when my husband made a remark about the diversity of American athletes showing off what's cool about our country. Tears. What is wrong with me? I think I need to get my hormones checked...
So back to these sesame noodles. I'm a huge fan of Asian noodle salads. It's all the things I want in the summer. Salads and substance.
You'll want to find soba noodles if you can. One hundred percent buckwheat are my jam, and gluten free too for those who must avoid, but the whole wheat or mixed buckwheat and wheat are easier to find and work just fine. Regular spaghetti also works in a pinch.
This sesame sauce is the bestest. Most sesame noodles use sesame oil as a dressing, but sometimes that gets a bit greasy. So I used tahini, which was almost like a peanut satay sauce. Actually, you could probably use peanut butter instead of tahini and it would be equally amazing.
To round it out, add rotisserie chicken or baked tofu cubes. You could also serve it over a bed of lettuce for more green.
Sesame Soba Noodles
- 8 ounce soba noodles
- 1/4 cup plus 1 tablespoon tahini
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha
- 1/2 cup scallions, sliced
- 1 cucumber, sliced into half moons
- 2 carrots, shredded
- Bring a large pot of water to a boil. Cook soba noodles according to package instructions. When cooked, drain and rinse with cold water.
- While noodles are cooking, whisk together tahini, sesame oil, soy sauce, brown sugar, rice vinegar, and sriracha.
- Toss noodles in a large bowl with dressing, scallions, cucumber and carrots. Serve room temperature or chilled.
More Asian noodle salads:
This miso grilled chicken sandwich with sriracha mayo is a flavor bomb of spicy, smoky, and fresh flavors!
The past few months, the hubs and I have been hard at work FINALLY landscaping our backyard after living in our house 5 years. So far, we've got a new brick patio, a simple (aspirational) vegetable garden, and coming soon...more grass than weeds! Once he makes me the farmhouse table I've been dreaming of and we figure out how to get rid of all the mosquitoes, we're good to go for backyard grilling parties. I was outside covered in bugspray for only 30 minutes and got bitten 36 times!! If zika is in South Carolina, I'll let you know soon.
I just looked back at my most recent recipe posts and realized everything I've shared has either been grilled or Asian food. Whoops! Didn't realize I was in such a rut! Well with this post, I'm getting all the Asian and grilled food out of my system then I promise I'm moving on to something new with a yummy Mexican appetizer on Thursday!
This sandwich is a major flavor bomb. It's spicy, smoky, crunchy, creamy, fresh and umami - basically all my favorite things! When the backyard is finally done, I think this may be our inaugural meal :)
Miso paste is one of my favorite pantry staples. It's a condiment made by fermenting soybeans to create a salty, savory paste. It's also a great source of those beneficial probiotics that make your tummy happy. There's so many other uses than miso soup (although miso soup is quite delicious!). Whisk into marinade like I did for this chicken, use it to make a glaze for roasted vegetables, blend into vegetarian dishes for umami flavor, or whisk into dressing for a probiotic boost.
Miso Grilled Chicken Sandwich with Sriracha Mayo
- 2 large chicken breasts or 4 thighs (about 1 lb total)
- 2 tablespoons miso paste
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons freshly grated ginger
- 8 slices whole grain bread, toasted
- 1 avocado, peeled, pitted and sliced
- 1/4 of a cucumber, thinly sliced
- 1 cup sprouts or microgreens
- 1/4 cup mayo
- 2 tablespoons sriracha
- Place chicken in a zip top bag and pound flat with a meat mallet to 1/4-inch thickness
- Whisk together miso, sesame, soy sauce and ginger. Pour marinade into the ziptop bag with the chicken. Place in the refrigerator and marinate 8 hours or overnight.
- Oil grates of the grill and heat grill on medium-high heat. When hot, grill about 4 minutes per side until lightly charred and cooked through. Remove to clean plate and set aside while preparing the rest of the ingredients.
- Toast the bread. Whisk together the mayo and sriracha. If using chicken breasts, cut each in half. Top the bread with avocado, cucumber slices, grilled chicken and sprouts. Drizzle with sriracha mayo and top with other slice of bread. Serve immediately.
More summer recipes for grilling:
These vegan black garlic tofu and mango spring rolls are a unique spin on traditional flavors! Serve with a sweet and savory peanut dipping sauce.
Before we went to Vietnam last year, I had dreams of learning to create authentic versions of all the delicious food we ate on our trip. Then after a street food tour of Hoi An where we learned just how much time and effort went into perfecting each dish, how street food vendors spend their lives cooking the same dish each and every day, passing their secrets down to their children, I realized authenticity was kind of a silly dream. Now when I'm craving Vietnamese, I go to a local Vietnamese run restaurant or if cooking at home, use the recipes as inspiration, not a rule. Kind of like I did with these black garlic tofu and mango spring rolls! Not authentic at all, but SO delicious and packed with summer flavor.
When we were in Vietnam, we sampled dozens of different spring rolls with different types of rice paper wrappers, fillings, and sauces. Also, using rice paper to make rolls out of shrimp pancakes or grilled pork skewers with herbs at the table was really common. When I spotted these brown rice paper rolls at Earth Fare, on a whim I decided to whip up spring rolls with what I had on hand.
Impulse buy number 2 - black garlic from Trader Joes. It had been sitting in my vegetable basket at least a week or so while I tried to figure out what on earth to make with it. All the recipes I found were a little too chefy for me (black garlic ice cream....errr, no thanks). In the end, I simply blended it up with tamari to make a simple sauce for pan seared tofu.
If you've never tried black garlic before (I hadn't!), it's a typically Asian ingredient made by slowly caramelizing whole heads of garlic over the course of a few weeks. It tastes sweet and just barely garlicky, more like balsamic vinegar or a savory jam to me. If you can't find it, honestly you could just leave it out and swap flavored baked tofu or plain pan seared tofu. While you can taste the rich and savory flavor it lends behind the sweet mango, fresh herbs and peanut sauce, it's not super obvious, so feel free to let those flavors shine.
Rolling spring rolls can be a little tricky, but the good news is they don't have to be pretty, just edible. Rice paper gets soft with just a couple seconds in warm water, no boiling needed. Layer the ingredients in a line down the middle, fold the edges in, then roll. It's kinda like making a mini burrito!
Black Garlic Tofu and Mango Spring Rolls with Peanut Dipping Sauce
Black Garlic Tofu:
- 1 lb block firm tofu
- 6 peeled black garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon sesame oil
- 8 ounce package brown rice paper rolls
- 8 ounce bag cellophane noodles
- 2 mangos, peeled and sliced
- 1 cucumber, seeded and sliced
- 1 red bell pepper, seeded, stemmed and sliced
- 1/2 cup lightly packed mint leaves
- 1 1/2 cups sprouts or microgreens
- 2/3 cup coconut milk
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon chili oil (or 1/2 teaspoon chili flakes)
- 1 garlic clove, minced
- Remove block of tofu from container. Wrap with paper towels or a kitchen towel and place on a plate topped with a heavy can to drain for 30 minutes.
- While tofu is draining, make the dipping sauce. Blend all ingredients together in a blender or food processor and puree until well combined. Taste and season with salt to taste. Pour out into bowl and clean out blender or food processor to use for making black garlic sauce.
- Blend together black garlic, soy sauce and water until pureed. Set aside. Cut the tofu in half through it's widest part, then cut into thin sticks. Heat sesame oil on medium high heat. Add tofu and sear. Flip every 3 minutes until most of the tofu is crispy and lightly browned. Pour in sauce, cook until thick and mostly of the liquid is evaporated, about 1-2 minutes. Remove from pan and set aside until ready to use.
- Cook rice vermicelli according to package directions. Using kitchen shears, cut into the noodles making 3-4 cuts so they aren't quite so long.
- Arrange the spring roll fillings (tofu, noodles, mango, cucumber, pepper, mint and sprouts for easy assembling.
- When ready to assemble, fill a shallow bowl with very warm water. Dip a rice paper roll into the water, pressing gently to submerge until pliable, about 10-20 seconds. Remove, shake off extra water and place on work space. Press 2 mint leaves down the center of the wrapper. Top with 2-3 sticks of tofu. Top with a small handful of rice vermicelli noodles, cucumber, red pepper, mango and sprouts. Be careful not to overstuff. Fold top and bottom edges over the edges of the filling. Carefully wrap one of the edges not covered in filling over the top of the filling, then roll into a roll, pressing in the edges and filling as needed to keep it compact. Set aside and repeat with remaining rice paper rolls and filling.
- Serve with peanut sauce for dipping.
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