Soy-Mirin Tofu with Snow Peas and Peanut Sauce


  • 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)


  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).


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 !

Spicy Vegetable Fried Rice


  • 4 eggs (we used large eggs)
  • 2 tablespoons water
  • Nonstick cooking spray (we used a tablespoon of peanut oil)
  • 1 tablespoon finely chopped, peeled fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (we used extra-virgin olive oil)
  • 2 cups chopped napa cabbage
  • 2 medium carrots, coarsely shredded (1 cup) (we went with the number of carrots rather than the cup measurement)
  • 1 cup fresh pea pods, trimmed (we used somewhere between 1 1/3 to 1 ½ cups snow peas)
  • 2 cups cooked brown rice
  • 1/3 cup sliced green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 1 to 2 teaspoons Sriracha (we used about 2 ½ teaspoons)
  • 2 tablespoons snipped fresh cilantro
  • Lime slices or wedges


  1. Whisk the eggs and water together in a small bowl. Take a large skillet out and coat the inside with cooking spray before preheating the skillet over medium heat. Once the skillet’s hot, pour the egg mixture in, not stirring just long enough for the eggs to set on the bottom and around the edges. Using either a spatula or large spoon (we used a large spoon), lift and partially fold the eggs so the uncooked eggs can flow underneath the cooked portion. Let the eggs cook another 2 to 3 minutes or just until the eggs are fully cooked, glossy and still moist. Leave the eggs in large pieces and gently place them in a medium bowl for the time being (we just put the eggs on a plate).
  2. Using the same skillet, pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the garlic and ginger, stirring constantly for 30 seconds. Add in the cabbage, carrots, and pea pods, continuing to stir for 2 minutes. Add the following ingredients to the skillet, stirring for 2 minutes or until everything’s heated through: eggs, rice, green onions, soy sauce, and the sriracha. Take the skillet off the heat and top the fried rice with the cilantro. Serve with the lime on the side.

This is supposed to serve 4 but it tastes so good that two people could easily finish this off ! The amount of sriracha in this makes the recipe live up to it’s name, you definitely get the spiciness but it’s not so strong that you need to drink something to cool your mouth down. We also loved the crunch that the pea pods brought to the fried rice. It tasted so good on it’s own that we actually forgot to use the lime but the lime probably only makes this taste even better !

We got this recipe from SHAPE magazine.

We weren’t paid in any form to promote the magazine.

Take care everybody !

Hoisin Tempeh Noodles


  • 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)


  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.


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 !