3 tablespoons wheat-free tamari (we used San-J Tamari Lite 50% Less Sodium)
2 tablespoons water
2 tablespoons sake, mirin, or dry white wine (or more water) (we used mirin)
1 to 2 teaspoons spicy Asian chili sauce (we used 2 teaspoons of sriracha)
8 ounces uncooked soba noodles, rice noodles, or linguine (we used whole grain linguine)
1 teaspoon dark sesame oil (we used toasted sesame oil)
1 tablespoon vegetable oil
8 ounces tempeh, steamed* and cut into ½-inch dice
1 carrot, peeled and finely shredded
6 scallions, chopped (we sliced ours)
2 teaspoons minced fresh ginger
½ teaspoon red pepper flakes
1 medium-size head of bok choy, coarsely chopped (about 4 cups) (we used about 5 cups)
2 to 3 ounces snow peas, trimmed
3 tablespoons crushed unsalted roasted peanuts
3 tablespoons minced fresh cilantro
Kosher salt to taste (the original recipe doesn’t call for this but we used some salt to bring out the flavors more)
In a medium-sized bowl, mix together the hoisin, tamari, water, mirin, and chili sauce.
Look at the box the noodles came in for cooking directions and follow them. Drain the pasta and return the noodles to the pot (we placed ours in a large mixing bowl), pouring in the sesame oil afterwards and tossing the noodles so they all get coated.
Take a large skillet or wok (we used a large skillet) and pour the vegetable oil in, setting the heat to medium-high. Once the oil’s hot, add in the tempeh, stirring it around constantly until it’s browned on all sides. Toss in the carrot, scallions, ginger, red pepper flakes, bok choy and the snow peas, continuing to stir for an additional 2 minutes. Pour the hoisin mixture into the skillet, tossing to coat everything for 2 minutes. Add the cooked noodles in and cook for 2 minutes or until the pasta is just heated through. Season with salt to taste. Take the skillet off the heat and sprinkle on the peanuts and cilantro. Eat immediately afterwards.
*They recommend steaming tempeh by placing it on a rack or a steamer basket that’s sitting over boiling water for 15 minutes (we used a steamer basket in a saucepan with boiling water and we put a lid on our saucepan during those 15 minutes).
It was hard to stop eating this, it tasted so good ! There’s a nice spiciness to this and the snow peas still had a crunch to them which was a nice contrast to the noodles. The peanuts added a nice additional texture while the cilantro added more flavor, a nice pop of color and it was also just a nice fresh addition to the dish. Hope you enjoy gobbling this up as much as we did !
We got this recipe from Robin Robertson.
We weren’t paid in any form to promote San-J or Robin Roberson.
16 oz. refrigerated extra-firm water-packed tofu, drained
3 Tbsp. water
2 Tbsp. hoisin sauce (we used this recipe for hoisin sauce)
1 Tbsp. soy sauce or tamari sauce (we used reduced-sodium soy sauce)
1 Tbsp. grated fresh ginger
¼ tsp. crushed red pepper (optional) (we used ½ tsp.)
2 Tbsp. vegetable oil
3 cloves garlic, thinly sliced
8 oz. green beans, trimmed and halved lengthwise, and/or snow pea pods, trimmed (we used green beans)
Hot cooked rice or rice noodles (we used brown rice)
Take your tofu and cut it lengthwise into four 1-inch slices. Place the slices between double layers of paper towels, weighing the tofu down (we placed a cutting board over the tofu and then placed enough books on it to press the tofu down) for 10 minutes*. Once the tofu is pressed, cut the slices into 1-inch cubes.
While the tofu is being pressed, take a small mixing bowl out and add the following ingredients to it, stirring to combine: water, hoisin sauce, soy sauce, ginger and crushed red pepper.
Take a 12-inch skillet and pour one tablespoon of the oil in, setting the heat to medium-high. Once the oil’s hot, add the tofu into the skillet in a single layer and leave it to cook (no stirring) for 4 to 5 minutes or until it starts to brown (we cooked ours for 4 minutes). Flip the tofu and let it cook without moving for another 4 to 5 minutes or until the tofu looks browned on all sides (it took less than 4 minutes for the other side to get browned). Take the tofu out of the skillet and place it on a plate for the time being.
Pour the remaining oil into the skillet, tossing the garlic into the skillet once the oil’s hot. Stir the garlic around constantly for 30 seconds, adding the green beans in afterwards. Stir the mixture occasionally** for 4 minutes or until the green beans are nearly tender (4 minutes did the job for us). Add the tofu back into the skillet, pouring the sauce in afterwards. Bring the sauce to a boil, stirring so the tofu and green beans get coated in the sauce. Serve immediately with the rice and lime wedges.
*We didn’t measure how long it took to get all the water pressed out of the tofu and we changed out the paper towels when they’d get too wet.
**We didn’t want the garlic to burn so we stirred the green bean and garlic mixture constantly.
We thought this dish tasted good straight from the skillet but it tasted even better once we squeezed some lime juice over it. We think the dish could be improved by doubling the sauce though. It’s just our preference, but we think the green beans would’ve been even better if they’d been halved across rather than lengthwise. Even though there’s a few little tweaks we’d make to this, this is something we’re definitely going to enjoy having again !
We got this recipe from Better Homes & Gardens.
We weren’t paid in any form to promote Better Homes & Gardens.
Preheat your oven to 400 degrees. Take a baking dish (we used a 13- x 9-inch baking dish) and spray the inside of it with cooking spray. In a small bowl, mix together the first 7 ingredients together until combined. Place the salmon in the baking dish (we put ours in skin-side down), sprinkling the salt over the fillets afterwards. Pour the sauce over the salmon and stick the dish in the oven for 15 minutes, basting occasionally (we basted around every 5 minutes). Sprinkle the green onions over the salmon and eat right away.
This really is an easy dish to make. It’s sweet and has some heat to it. We didn’t taste the sesame oil really but we enjoyed the other flavors a lot !
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Cooking Light.
12 oz. extra-firm tofu, drained and cut into ¾-in. cubes
3 Tbsp. cornstarch, divided
2 Tbsp. canola oil
1 cup unsalted vegetable stock, divided
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. sherry vinegar
1 ½ tsp. hoisin sauce (you could use store-bought but you can find the recipe for the one we used here)
3 cups cauliflower florets
2 cups thinly diagonally sliced celery
6 garlic cloves, thinly sliced
1 ½ Tbsp. unsalted ketchup
½ tsp. crushed red pepper
½ cup thinly sliced green onions
Orange-Scallion Brown Rice
2 (8.8-oz.) packages brown rice (such as Uncle Ben’s) (we did use Uncle Ben’s)
1 Tbsp. toasted sesame oil
½ cup chopped green onions
1 tsp. grated orange rind
¼ tsp. kosher salt
¼ tsp. black pepper (we used freshly ground black pepper)
Start by making the orange-scallion brown rice. Cook the brown rice based off the microwave directions that you’ll find on the packages. Take a large skillet out and pour the toasted sesame oil in, setting the heat to medium-high. Once the oil’s hot, add in the chopped green onions, cooking them for 2 minutes, stirring constantly. Mix in the orange rind, kosher salt and black pepper, continuing to stir for 1 minute. Now add in the rice, mixing everything together. Continue to stir for another 3 minutes or until heated through. Take the skillet off the heat and leave it off to the side until the Szechuan tofu with cauliflower is done cooking.
Using paper towels, pat the tofu until dry (we pressed our tofu to get the water drained). Take a large bowl and add 7 teaspoons of the cornstarch to it. Place the dry tofu in the cornstarch, tossing to coat. Pour the canola oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add the tofu to the skillet, cooking it for 6 minutes or until the tofu looks golden and crispy, stirring the tofu around occasionally during that time. Using a slotted spoon (we just used a spatula), take the tofu out of the skillet and place it on a plate for the time being.
Take a mixing bowl with at least a 2-cup capacity out and mix the remaining cornstarch together with ¼ cup of vegetable stock together in it, stirring until smooth. Now mix in the remaining stock as well as the soy sauce, vinegar and hoisin.
Toss the cauliflower into the skillet, cooking for 3 minutes or until it looks lightly browned, stirring it around now and then. Add in the celery and garlic*, stirring constantly for 2 minutes. Add in the ketchup and pepper now, cooking for an additional minute, stirring to coat. Pour the stock mixture into the skillet, bringing it to a boil. Cook for 2 minutes or until the liquid looks like it’s thickened a little. Add the tofu back into the skillet, tossing to coat. Top with green onions and it’s ready to serve with the rice.
*We didn’t add the garlic in until the celery had already been cooking for a minute.
The flavor of the tofu with cauliflower works well with the orange-scallion brown rice, they compliment each other. This was a flavorful dish but it wasn’t spicy to us so we sprinkled more crushed red pepper onto our own individual portions. The tofu actually had texture and crunch on the outer part of it after it was initially cooked but once it got mixed in with the sauce, the crispiness went away. When we fix this again, we’re not going to toss it back in at the end. We’ll just add it onto our individual servings.
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Uncle Ben’s or Cooking Light.
Start off by making the hoisin sauce. Take a saucepan out and add all the hoisin sauce ingredients into it, setting the heat to medium. Constantly stir the ingredients until the peanut butter and molasses have blended into the sauce. Take saucepan off the heat and let it cool at room temperature for 5 minutes.
In a small mixing bowl, add the following ingredients, stirring until smooth: soy sauce, sugar, cornstarch, dry sherry, rice vinegar, sambal oelek, salt, and 2 teaspoons of the hoisin sauce you just made.
Take a large nonstick skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss in the ginger, garlic and beef, cooking for 2 minutes or until the beef is browned*. Add the green onions in, stirring frequently for 30 seconds. Pour the soy sauce mixture into skillet, stirring constantly for 1 minute or until the sauce has thickened**.
*The beef for some reason seemed to be getting boiled rather than sautéed so we drained the oil when there was 30 seconds to a minute left on the cook time and continued cooking afterwards.
**The sauce seemed to get absorbed by the beef and green onions before it even had a chance to thicken but we still stirred the mixture around for a minute so the beef could get a little sear on it.
This was a tasty dish that became even better with a little bit of extra hoisin sauce drizzled onto the individual servings.
¼ cup hoisin sauce (we had a boo-boo and didn’t realize we were out of hoisin sauce so we found a recipe online for hoisin sauce and made that instead; recipe for hoisin will follow this list of ingredients)
2 Tbsp. ketchup
1 ½ tsp. Sriracha chili sauce
¼ tsp. kosher salt
4 whole-wheat hamburger buns
Red onion slices, optional (we halved our onion before slicing it)
Hoisin recipe ingredients (we actually doubled this recipe just to ensure that there’d be enough for the sloppy joe recipe)
¼ cup soy sauce (we used reduced-sodium soy sauce)
If you’re making the hoisin sauce recipe, then get a sauce pan out and add all the ingredients to it, setting the heat to medium. Continuously stir the mixture until the peanut butter and molasses have blended into the sauce. Take the saucepan off the heat and let it cool down to room temperature for five minutes.
Take a large nonstick skillet out and set the heat to medium-high. Add the ground beef, chopped onion and 4 minced garlic cloves to the skillet. Stirring constantly, cook the mixture for 5 minutes*, making sure to break up the meat mixture into a crumble. Excluding the buns and red onion slices, add remaining ingredients into the skillet, continuing to cook for an additional 3 minutes**. Divide the sloppy joe mixture evenly between the 4 buns, topping the mixture with the red onion slices afterwards (if you want).
* We cooked ground beef mixture until the beef was fully cooked.
** We don’t know if we added the ingredients too slowly or what but there was so little sauce in the skillet that we just pulled the skillet off the heat once all the ingredients were mixed together.
When assembling the sandwich, we tried pouring some extra hoisin sauce over the sloppy joe mixture on one sandwich and we really liked it, the sandwich became a lot more flavorful !
We got the sloppy joe recipe from Cooking Light and the hoisin sauce recipe from pepperscale.com .
We weren’t paid in any form to promote Cooking Light or pepperscale.com .