Asian Mushroom Noodle Bowl
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Servings: 4
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Meal Tags: Dinner, Lunch, Make-ahead, One-pot
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Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 tbsp oil
- 4 cups sliced cremini mushrooms
- 4 green onions, thinly sliced
- 2 garlic cloves, minced
- 2 tsp grated fresh ginger
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 2 star anise
- 8 oz rice noodles
- 3 baby bok choy, chopped
- 8 oz extra-firm tofu, cut into 1/2″ cubes
- 1 tsp sesame seeds
- 1/2 tsp red pepper flakes
Preparation
In a large pot, heat the oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 4 to 5 minutes. Stir in the white part of the green onion, garlic, and ginger. Cook until they become fragrant, about 1 minute. Stir in the broth, soy sauce, and star anise. Bring the mixture to a boil and reduce the heat to medium-low. Cook, stirring occasionally, until the broth reduces slightly, about 5 to 10 minutes.
Remove and discard the star anise. Add the rice noodles and cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Add the bok choy and tofu and cook until the bok choy is bright green and the tofu is heated through, about 2 to 3 minutes.
Serve immediately topped with the remaining green onion, sesame seeds, and red pepper flakes. Store in the refrigerator for up to 5 days.
Sweet & Spicy Pineapple Poke Bowl
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Servings: 1
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Meal Tags: Dinner, Lunch
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1/4 cup pineapple juice
- 1 tbsp tamari
- 1 tsp chili garlic sauce
- 1/2 tsp grated fresh ginger
- 4 oz extra-firm tofu, cut into 3/4 inch cubes
- 3/4 cup cooked brown rice
- 1/2 cup shredded red cabbage
- 1/4 English cucumber, diced
- 1/2 cup diced pineapple
- 1/2 avocado, sliced
- 1 tbsp cilantro
Preparation
In a small bowl, whisk together the pineapple juice, tamari, chili garlic sauce, and ginger. Pour the mixture over the tofu and allow it to sit in the refrigerator for at least 15 minutes.
When ready to serve, arrange the rice in a serving bowl. Top it with the cabbage, cucumber, pineapple, tofu, and avocado.
Serve immediately with some fresh cilantro.
Coconut Curry Soup
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Servings: 6
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Calories: 213
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Meal Tags: Dinner, Lunch, Make-ahead, One-pot, Soup
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian
Ingredients
- 1 tbsp vegetable oil
- 1 white onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 2 garlic cloves, minced
- 2 tsp grated fresh ginger
- 2 tbsp red curry paste
- 12 oz extra-firm tofu, cut into 1/2 inch cubes
- 1 1/2 cups light coconut milk
- 4 cups vegetable broth
- 2 tbsp fish sauce (optional)
- 2 tbsp brown sugar
- 2 tbsp smooth natural peanut butter
- 1 lime, juice
- 2 tbsp chopped fresh cilantro
Preparation
In a large soup pot, heat the oil over medium-high heat. Add the onion, bell pepper, and mushrooms. Cook, stirring, until they begin to soften, about 4 minutes. Add the garlic, ginger, and red curry paste. Cook, stirring, for another minute. Add the tofu, coconut milk, vegetable broth, fish sauce, brown sugar, and peanut butter until they are well combined. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes.
Finish with lime juice and freshly chopped cilantro.
Serve immediately or store in the refrigerator for up to 3 days.
Pineapple Coconut Rice
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Servings: 4
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Calories: 417
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Meal Tags: Dinner, Lunch
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 cup long grain white rice
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 tsp coconut oil
- 8 oz extra-firm tofu, cut into 1/2 inch cubes (optional)
- 1 orange bell pepper, finely diced
- 1 red bell pepper, finely diced
- 1 cup finely diced pineapple
- 1 garlic clove, minced
- 1/2 tsp grated fresh ginger
- 2 tbsp tamari
- 2 tsp sriracha sauce (optional)
- 1/4 cup chopped cashews
- 2 green onions, sliced
Preparation
In a small saucepan, bring the rice, coconut milk and vegetable broth to a boil. Reduce the heat to low, cover and simmer for 15 minutes. Turn off the heat and allow the rice to sit, covered for an additional 5 minutes.
In a large frying pan, heat the coconut oil over medium-high heat. Add the tofu and cook, stirring frequently, until it is brown on all sides. Remove the cooked tofu from pan and set it aside.
In the same frying pan, combine the bell pepper and pineapple. Cook, stirring occasionally, until the ingredients have softened, between 3 to 5 minutes. Add the garlic and ginger and allow them to cook until they become fragrant, an additional 30 seconds. Add the cooked tofu and coconut rice to the pan. Season it with the tamari and sriracha and stir well. Cook for an additional 2 to 3 minutes.
Serve immediately topped with the crushed cashews and green onion or store in the refrigerator for up to days.
Pad Thai Zoodles
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Servings: 4
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Calories: 346
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Meal Tags: Dinner, Lunch
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Dietary Tags: Dairy-free, Egg-free, Pescatarian
Ingredients
- 2 limes, juice
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- 1/4 tsp red pepper flakes
- 1 tbsp sesame oil
- 12 oz extra-firm tofu, cut into 3/4 inch cubes
- 2 garlic cloves, minced
- 1/2 red bell pepper, thinly sliced
- 2 green onions, sliced
- 1 cup bean sprouts
- 3 large zucchini, julienned
- 1/2 cup chopped peanuts
- 2 tbsp chopped fresh cilantro
Preparation
In a small bowl, whisk the lime juice, brown sugar, soy sauce, fish sauce and chili flakes. Set it aside.
In a large skillet, heat oil over medium-high heat. Add the tofu and cook, stirring often, until the tofu becomes golden on all sides. Remove the tofu from the skillet using a slotted spoon and drain the excess oil on some paper towels.
In the same skillet, add a little more oil if necessary and add the garlic, red bell pepper, green onions and bean sprouts. Cook until they begin to soften, about 2 or 3 minutes. Add the pad thai sauce, zoodles and half of the peanuts. Toss until everything is coated and the zoodles have softened slightly.
Serve immediately topped with crushed peanuts, fresh cilantro and a lime wedge or store in the refrigerator for up to 3 days.
Spring Roll Stir Fry
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Servings: 4
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Calories: 364
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Meal Tags: Dinner, Lunch, Make-ahead
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Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 8 oz rice noodles
- 1/4 cup soy sauce
- 1 tbsp hoisin sauce
- 1 tsp agave syrup
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp sesame oil
- 2 cups sliced mushrooms
- 1 yellow onion, thinly sliced
- 1 cup shredded green cabbage
- 1 carrot, peeled and julienned
- 8 oz extra-firm tofu, crumbled
- 2 green onions, sliced
- 1 tsp sesame seeds for serving
Preparation
Cook the rice noodles according to the package directions. Drain them in a colander and set them aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, agave, garlic, and ginger. Set it aside.
In a large skillet, heat the oil over medium-high heat. Stir in the onions and mushrooms and cook until they soften, about 5 minutes. Stir in the cabbage and carrots and cook until they begin to soften, about 2 minutes. Add the tofu, noodles, and sauce. Mix everything together well.
Serve immediately topped with the green onions and sesame seeds or store it in the refrigerator for up to 5 days.
Rojak Salad
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Servings: 4
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Calories: 322
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Meal Tags: Dinner, Lunch, Salad
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian
Ingredients
- 1 tbsp vegetable oil
- 12 oz extra-firm tofu, cut into 3/4 inch cubes
- 1 lime, zest and juice
- 2 tbsp fish sauce
- 2 tbsp tamarind paste
- 1 tbsp agave syrup
- 1 tsp sambal oelek (optional)
- 1 tsp grated fresh ginger
- 3 cups baby spinach
- 1 cup shredded red cabbage
- 1/2 English cucumber, diced
- 1 cup diced pineapple
- 1 mango, diced
- 1 tbsp chopped fresh mint
- 1/4 cup chopped peanuts
- Salt and pepper to taste
Preparation
In a skillet, heat the oil over medium-high heat. Add the tofu and season it with salt and pepper to taste. Cook, stirring occasionally until the tofu is golden on all sides, 8 to 10 minutes. Once cooked, remove the tofu from the heat and set it aside to cool slightly.
In a small bowl, whisk together the lime zest, juice, fish sauce, tamarind paste, coconut sugar, sambal, and ginger. Set it aside.
Arrange the spinach, red cabbage, cucumber, pineapple and mango in a serving dish. Top with the mint and peanuts.
Pour the dressing over the salad just before serving or store, undressed, in the refrigerator for up to 3 days.
Black Pepper Tofu
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Servings: 4
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Calories: 180
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Meal Tags: Dinner, Lunch, Make-ahead
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Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1/4 cup vegetable broth
- 2 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tbsp agave syrup
- 1/2 tsp grated fresh ginger
- 1/2 tsp cornstarch
- 1 tbsp sesame oil
- 12 oz extra-firm tofu, sliced
- 1 tbsp coarsely ground black pepper
- 1/2 cup roughly chopped green onions
Preparation
In a small bowl, whisk together the vegetable broth, soy sauce, garlic, agave, ginger, and cornstarch. Set it aside.
In a large skillet, heat the sesame oil over medium-high heat and cook the tofu until it is brown on all sides, 4 to 5 minutes. Add the soy sauce mixture and continue to cook until the sauce thickens, 1 to 2 minutes. Season the tofu with the black pepper.
Serve immediately topped with more black pepper or store in the refrigerator for up to 5 days.
Tofu Stir Fry
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Servings: 4
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Calories: 290
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Meal Tags: Dinner, Lunch
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Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 12 oz extra-firm tofu
- 3 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- 3 tbsp brown sugar
- 1/4 cup soy sauce
- 1 tbsp grated fresh ginger
- 1 garlic clove, minced
- 1 carrot, thinly sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup shredded red cabbage
- 1 cup snow peas
- 2 green onions, sliced
- Salt and pepper to taste
Preparation
To remove the excess moisture from the tofu, place it on a paper towel lined plate or cutting board. Weigh the tofu down with a heavy skillet. Let it sit for at least 15 minutes. After 15 minutes, using a clean towel or paper towel, pat the tofu dry and dice it into cubes.
Transfer the tofu into a large bowl and toss it with the cornstarch, salt, and pepper to taste.
In a large skillet or wok, heat 1 tablespoons of the oil over medium-high heat. Add the tofu and cook until it is golden on all sides. Once cooked, remove it from the pan and set it aside.
While the tofu is cooking, in a small bowl, whisk together the soy sauce, brown sugar, ginger, and garlic. Set it aside.
In the same skillet or wok, heat the remaining oil. Add the broccoli, red pepper, and carrots. Cook, stirring, until they begin to soften, about 3 to 4 minutes. Add the cabbage and snow peas. Cook for another minute and add sauce. Cook, stirring occasionally,until the sauce has reduced and the vegetables are tender crisp, another 1 to 2 minutes. Stir in the tofu until it is evenly coated in the sauce.
Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.