Soy-Mirin Tofu with Snow Peas and Peanut Sauce

Ingredients

  • 1 cup dry brown rice
  • 2 cups water
  • Peanut Sauce
    • 1/4 cup peanut butter (we used Skippy Creamy peanut butter)
    • 1/4 cup coconut milk or water (we used Thai Kitchen regular coconut milk)
    • 1 tablespoon sugar
    • 1 tablespoon soy sauce (we used Kikkoman less-sodium soy sauce)
    • 1 tablespoon seasoned rice vinegar (we used Kikkoman unseasoned rice vinegar)
    • 1/4 teaspoon powdered ginger
    • 1 teaspoon hot chili oil (optional) (we used KA.ME hot chili oil)
  • 1 block extra-firm tofu, pressed and cut into small squares (we sliced our tofu into 3/4-inch slabs before pressing, then cut it into 3/4-inch squares afterwards)
  • 2 cups snow peas, trimmed, cut into 2-inch pieces
  • 1 carrot, peeled and shredded (we shredded our carrot on the large holes of our cheese grater)
  • 1 tablespoon soy sauce (we used Kikkoman less-sodium soy sauce)
  • 1 tablespoon mirin (we used Sun Luck Mirin)
  • 1 tablespoon canola or peanut oil for pan frying (we used 2* tablespoons of peanut oil)
  • Crushed peanuts as garnish (optional) (we used Planters Dry Roasted peanuts that we chopped)

Directions

  1. Cook the brown rice in the water based off the directions you find on the package the rice came in. While the rice is cooking, take a large bowl out and whisk all the sauce ingredients together in it (it might take you a couple of minutes to get a smooth consistency). If you’re using coconut milk, you might want to add in a tablespoon of water to get it to a thinner consistency (we didn’t mind the consistency the sauce had so we skipped on the tablespoon of water). Leave the sauce off to to the side for now.
  2. Get a large saucepan filled with salted, boiling water (we used table salt to salt the water). Fill a large mixing bowl with ice-cold water. Drop the snow peas into the boiling water for just a minute before draining the water and placing the snow peas in the ice-cold water so they stop cooking. Leave them in the water for the time being.
  3. Take a small bowl out and mix the soy sauce and mirin together in it. Set it off to the side for now. When the rice is close to being done or is fully cooked, start getting ready to cook the tofu.
  4. Take a 10-inch cast-iron or nonstick skillet out (we used a 12-inch nonstick skillet) and pour the oil into it, setting the skillet over high heat (we set ours over medium-high heat). Once the oil’s hot, add the tofu in, cooking it long enough to get at least 2 sides of the tofu browned. Once the tofu’s browned, drain any leftover oil, returning the skillet to the stovetop. Turn off the heat.
  5. Take the bowl of snow peas and drain the water, adding the peas into the skillet afterwards. Pour the mirin mixture over the tofu and peas, tossing to coat. Serve the tofu and snow peas over the rice, topping it with the carrots and crushed peanuts, drizzling the peanut sauce on last (we saved adding the peanuts on for last so there’d be less chance of them losing their crunch).

*Since our skillet was bigger, we used 2 tablespoons of oil to fry up the tofu. We did have leftover oil to drain though because of that.

Serves 2 (might be able to get 3 servings out of it though depending on your own portion size).

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This is going in our favorites ! The sauce was delicious even though we didn’t get any heat from it. After being tossed in the mirin-soy mixture, the tofu lost the crispiness it gained so it was nice getting a little texture from the snow peas and even more crunch from the peanuts. We can’t wait to have this again in the future !

This recipe came from “Vegan Yum Yum”.

We weren’t paid in any form to promote Skippy, Thai Kitchen, Kikkoman, KA.ME, Sun Luck, Planters or Vegan Yum Yum.

Take care everybody !

Hoisin Tempeh Noodles

Ingredients

  • 5 tablespoons hoisin sauce
  • 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)

Directions

  1. In a medium-sized bowl, mix together the hoisin, tamari, water, mirin, and chili sauce.
  2. 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.
  3. 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).

Serves 4.

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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.

Take care everybody !

Crunchy Chicken-Peanut Chopped Salad

Ingredients

  • 1 lb. deli-fried chicken tenders (about 6 large tenders), chopped (we went with the weight rather than the number of chicken tenders)
  • 3 cups shredded coleslaw mix (you can get that from a 10-oz. package of shredded coleslaw mix)
  • 2 cups shredded red cabbage (from 1 head cabbage)
  • ½ cup thinly sliced scallions (from 4 scallions) (we went with the ½ cup measurement)
  • ½ cup coarsely chopped fresh cilantro
  • ¾ cup dry-roasted peanuts, coarsely chopped, divided
  • 5 Tbsp. fresh lime juice
  • 3 Tbsp. creamy peanut butter
  • 3 Tbsp. toasted sesame oil
  • 2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • 2 Tbsp. seasoned rice vinegar (we used unseasoned rice vinegar)
  • 2 Tbsp. light brown sugar
  • Crushed red pepper, to taste (we used 1 Tbsp.)

Directions

  1. In a large mixing bowl, toss together the chopped chicken, coleslaw mix, cabbage, scallions, cilantro and ½ cup of chopped peanut.
  2. In a small mixing bowl, whisk the lime juice and peanut butter together until the mixture looks smooth. Slowly whisk (so the dressing doesn’t break) in the oil, soy sauce, vinegar, light brown sugar, and the crushed red pepper, continuing to whisk until creamy.
  3. Just before serving, pour the dressing over the salad mixture in the large bowl, tossing to ensure that all the components are coated in the dressing. Sprinkle the remaining peanuts over the top and enjoy !
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Oh my god we loved this salad ! The recipe lives up to its name with the amount of crunch you get from the cabbage and coleslaw mix and you get some additional texture from the chopped peanuts. The dressing is really what makes the dish so freaking delicious though. That tangy, spicy peanut butter flavor with just a hint of sweetness in the dressing just keeps you coming back for more ! You could dial down the amount of crushed red pepper if you don’t want it spicy but we loved how the amount we chose to use gave you a tingle on your lips without making your nose runny and the other flavors were still able to come through in the dish. The chicken does make this feel like a filling, complete meal but we don’t see why you couldn’t replace it with some kind of meat substitute and turn this into a vegan meal. Awesome bonus though, no cooking needed ! This is perfect for summer time when it’s 90+ degrees out (and that’s without the d*#n humidity figured in).

We got this recipe from Southern Living. We weren’t paid in any form to promote Southern Living.

Take care everybody !

Cabbage with Crisp Tofu and Peanut-Lime Dressing

Ingredients

  • 2 bricks firm tofu (12 to 14 ounces each), pressed and drained
  • 1/3 cup plus 1 tablespoon vegetable oil
  • 1 teaspoon red chile flakes
  • Salt
  • 1 lime, halved
  • 3 tablespoons peanut butter (we used creamy peanut butter)
  • 3 tablespoons hot water
  • Hot sauce (optional) (we used sriracha)
  • 1 small head Savoy or green cabbage (1 pound), cored, quartered and then thinly sliced crosswise (we accidentally bought Napa  cabbage)
  • 1 small red onion, trimmed, peeled, halved and then thinly sliced
  • ½ cup peanuts, chopped

Directions

  1. Make sure your oven rack is 6 inches away from the broiler, preheating your broiler to high afterwards.
  2. Take a rimmed baking sheet out (we lined ours with aluminum foil) and crumble the tofu over it. Pour 1 tablespoon of oil, the chile flakes and a sprinkle of salt over the crumbled tofu, tossing the tofu to coat afterwards. Stick the tofu under the broiler for 20 to 25 minutes or until it’s brown and crisp, stirring occasionally (we stirred every 5 minutes).
  3. In a large mixing bowl, whisk together the remaining oil, juice of the lime, peanut butter, hot water, salt to taste and a dash of hot sauce if you’re using it (we added enough hot sauce so that we could get some heat but not have it overpower the other flavors). Add the cabbage, red onion and peanuts to the bowl, tossing to coat.
  4. Once the tofu’s crisp, add it to the bowl, tossing to distribute it throughout. Take a bite and adjust the seasoning if you think it needs it and enjoy !

Serves 4.

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We loved eating this so much that we came back for seconds ! The crispy tofu almost feels like croutons in this dish and you get a pleasant crunch from the rest of the dish as well. For maximum crunch, we’d suggest waiting until the tofu is already crisp to add the cabbage, onion and peanuts to the mixing bowl. The dressing has a nice balance of flavor going on between the peanut butter, lime juice and hot sauce. The onion also brings a nice sharp flavor to this dish.

We got this recipe from “How to Cook Everything Fast” by Mark Bittman.

We weren’t paid in any form to promote Mark Bittman.

Take care everybody !

Chinese Chicken Salad

Ingredients

  • 3 tablespoons peanut or vegetable oil (we used peanut oil)
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce (we used reduced-sodium soy sauce)
  • 1 tablespoon honey
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon dark sesame oil (we used toasted sesame oil)
  • 1 clove garlic, minced
  • ¼ teaspoon red pepper flakes (optional) (we used ½ teaspoon)
  • 4 cups shredded cooked chicken or turkey (We used 3 packages of Beyond Meat’s grilled chicken strips and after being cooked, cut each chicken strip in half width-wise then cut each half lengthwise into 3 strips. You could probably get away with just using 2 bags but if you like snacking on chicken while you’re cutting it then it’s better to go with 3 bags.)
  • 4 cups packed shredded Napa cabbage or romaine lettuce (we used Napa cabbage)
  • 1 cup shredded carrots
  • ½ cup thinly sliced green onions
  • 1 package (3 ounces) ramen noodles, any flavor, crumbled* or 1 can (5 ounces) chow mein noodles (we used chow mein noodles)
  • ¼ cup chopped cashews or peanuts (optional) (we used chopped peanuts)

Directions

  1. Add the peanut oil, vinegar, soy sauce, honey, ginger, sesame oil, garlic and red pepper flakes to a small jar with a tight-fitting lid**. Make sure the lid’s on tight and secure before shaking long enough for the ingredients to combine.
  2. Add the chicken to a large mixing bowl, pouring the dressing over the chicken afterwards. Toss the chicken long enough to make sure all of it is coated in the dressing.
  3. Add the cabbage, carrots, green onions and noodles to the bowl, tossing all of the ingredients so everything gets coated in the dressing and all the ingredients are equally distributed. If you’re using them, sprinkle the cashews or peanuts on before serving (we just sprinkled the peanuts onto the individual servings).

*Discard the flavor packet.

**We just whisked this together in a small mixing bowl rather than shake it up in a jar.

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We don’t miss meat at all in this flavorful dish. You can taste some heat in this but it’s not overpowering. We know that the Beyond Meat chicken has some flavor of its own so that probably helped make it as yummy as it was, it worked well with the dish. We were afraid of losing the crunch we get from the chow mein noodles if we mixed them in so for ourselves we just sprinkled them over our individual portions. The crunch from the noodles and peanuts is a nice contrast against the tender “chicken”.

We got this recipe from “Asian Cooking” cookbook.

We weren’t paid in any form to promote Beyond Meat or the Asian Cooking cookbook.

Take care everybody !