This is a quick and easy number. Get everything ready in advance. I served with rice and an Asian salad from Trader Joe’s.
- 12 oz firm tofu, cut into small squats
- 1″ piece of ginger, peeped and grated
- 1/4 c soy sauce
- 3 tbsp rice wine vinegar
- 1/2 tsp red pepper flakes
- Oil for cooking .
Combine all ingredients except oil and tofu in a bowl and set aside.
Heat a large skillet over medium high heat, add the oil and then the tofu. Cook a few minutes per side turning to brown on all side. Once brown on all side, add the sauce and cook for about 4 minutes until it starts to thicken, adding a little water of needed.
I just toss everything in the Vitamix for this one – why waste the fiber? So good!
- 1 green apple, cored
- 1/2 English cucumber
- 1 rib celery
- 1 c firmly packed spinach
- 1/2 lemon peeled
- 1/2 inch piece of ginger
- 1 c filtered water
Toss in the blender and process till smooth.
Serves 1 – 2.
I’m trying some raw salads for lunch and loving them! This one is so good! And it keeps dressed without getting soggy! Perfect for lunch!
- 1/2 c raw almonds
- 1/2 c raw walnuts
- 4 tbsp shredded carrot
- 3 green onions, chopped
- 2 tbsp ginger
- 1 small zucchini
- 1/2 tsp lemon juice
- 1 clove garlic
- 1/4 tsp salt
- Cayenne pepper
- 2 tbsp cilantro
Toss in a food processor and pulse till chopped.
Serve on romaine lettuce topped with chopped avocado.
This one is from Skinny Taste – Fast/Slow cookbook. It’s one of the fast ones 🙂
1 lb ground pork
3 tbsp soy sauce
½ small onion, chopped
2 garlic cloves, minced
1 tbsp grated fresh ginger
2½ c finely sliced napa or green cabbage
2 c finely sliced baby bok choy
½ c shredded carrots
5 oz sliced shiitake mushrooms
1 tbsp rice wine
½ tsp toasted sesame oil
2 scallions, sliced, for garnish
2 tablespoons chopped peanuts
Heat oil in a large skillet. Add onion, garlic, ginger and Pork, cook until Pork is cooked through, breaking up with a spoon. Add remaining ingredients except peanuts and scallions, cook for 4 minutes and serve topped with peanuts and scallions.
These tasty Meatballs from Melissa Clark are so tasty!!
1 lb ground pork
1/2 c cilantro leaves, chopped
1/4 c scallions, chopped
1 jalapeño, chopped
2 tbsp grated ginger
3 cloves garlic, minced
2 tsp lime juice
2 tsp soy sauce
1 tsp fish sauce
1/4 tsp salt
3 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sriracha
2 tsp toasted sesame oil
1 tsp brown sugar
Combine pork with all ingredients except and roll into 1 inch balls.
Combine sauce ingredients and set aside.
Spray a non stick skillet with olive oil and cook Meatballs, browning on all sides. Serve with sauce.
This one is a quick meal – just be sure to marinate your Tofu.
1 package of firm tofu, patted dry and cut into 8 pieces
1/2 c soy sauce
1/4 c sriracha sauce
1/3 c cilantro
6 cloves garlic
1 chuck of ginger, peeled
5 oz baby kale and spinach
Scallions, sliced thin
Jalapeño sliced thin
Rice noodles cooked, drained and tossed with toasted sesame oil
Combine soy sauce, sriracha, jalapeño, cilantro, garlic and ginger in a food processor. Processes until smooth. Pour into a shallow dish and add the Tofu. Marinade for at least an hour.
In a large skillet heat the oil and fry the Tofu until crispy. Reserving any extra sauce.
Toss kale and spinach with a little olive oil abs salt.
Place noodles in the bottom of a bowl, top with salad, Tofu, scallions and jalapeño.
This is inspired by F&W – I made a few changes to make it a bit healthier. This is a quick and easy meal.
2 tbsp grapeseed oil
1 small shallot, minced
2 tbsp fresh ginger, minced
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tap chinese chille garlic sauce
1 lb tuna steak
2 c baby arugula
1 avocado, sliced thin
In a small skillet, heat oil, add shallot and garlic and cook over low heat for 3 minutes until softened. Remove from heat add soy sauce, vinegar and chili sauce, allow to cool.
Brush tuna with oil and seasonnwoth salt and pepper. Grill over high heat, turning until brown on both sides and rare in the middle.
Drizzle the Arugula with a little dressing, divide amount plates. Slice tuna and serve with dressing on the side.
2 tbsp olive oil
2 onions, spiced thin
2 c butternut squash puree
2 small turnips, peeled and sliced thin
1 baking apple, cubed
1 qt chicken stock
1 tsp curry powder
1 tsp ground ginger
In a large stock pot, heat the oil over low heat, add onions and a pinch of salt, cover and cook 3 – 4 minutes. Add squash, parsnips, Apple and stock. Cook covered over medium heat for 30 minutes. Purée, return to pot and stir in curry and ginger, cook for 5 minutes and serve.
Serves 8. 3 WW PP per serving.
This maybe my new go to summer drink. You can mix it with sparkling water or sparkling wine for a wonderfully refreshing beverage. You just need a couple TBSP to flavor your beverage so a little goes a long way.
1/2 c water
1/4 c honey
2 mint sprigs
One 1-inch piece of fresh ginger, peeled and thinly sliced
2 c seedless watermelon cubes
2 c hulled strawberries
Ice and chilled sparkling water, for serving
In a small pot, heat water and honey until it just comes to a boil. Remove from heat and add mint and ginger.
In a Vitamix or other lesser blender 😜, add fruit, strain water honey mixture and pour into blender, pop in 1 -3 slices of ginger. Purée till smooth.
Chill. Add a couple TBSP to sparkling beverage of choice and enjoy.
This is an amazing spicy pork dish!! I served it with Asian slaw & kimchi pancakes. Thanks to the folks at Bon Appetit for a great recipe.
8 garlic cloves, peeled, crushed
1 2″ piece ginger, peeled, minced
1/2 c dry sake
1/2 c gochujang (Korean hot pepper paste)
1/2 c mirin
1/4 c vegetable oil
2 pounds skinless, boneless pork shoulder (Boston butt), sliced 3/4″ thick8 garlic cloves, peeled, crushed
1 2″ piece ginger, peeled, sliced
1/2 cup dry sake
1/2 cup gochujang (Korean hot pepper paste)
1/2 cup mirin (sweet Japanese rice wine)
1/4 cup vegetable oil
2 lb pork poin, sliced 3/4″ thick
Purée garlic, ginger, sake, gochujang, mirin, and oil in a blender. Set 1/4 c marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, overnight.
Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8-10 minutes for medium-rare.
Transfer pork to a cutting board and let rest 5 minutes.