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.
This is a tasty slaw with Asian flare. It also will keep overnight in the fridge for lunch the next day.
- 1 head of shredded cabbage
- 2 grated carrots
- 2 TBSP toasted sesame oil
- 2 TBSP rice vinegar
- 1 TBSP soy sauce
- 2 TBSP sesame seeds
Combine oil, vinegar and soy sauce in a small jar. Toss with remaining ingredients.
Serves 6. 2 WW PP.
An Asian take take on coleslaw – thanks to Patricia Wells for another great recipe.
2 TBSP toasted sesame oil
2 TBSP rice wine vinegar
1 TBSP soy sauce
1 tsp grated ginger
1 lb cabbage, shredded
1 c carrot, shredded
4 green onions, sliced thin
1/4 c cilantro, chopped
Combine dressing in a bowl. Toss with remaining ingredients.
I just can’t pass up ahi tuna when the fish monger has it, but you have probably figured that already. This is a simple tartar with some creamy avocado and some crispy micro greens on top, the perfect meal for a hot summer night.
10 oz ahi tuna, diced into 1/4 inch squares
1 TBSP sesame seed oil
1 TBSP soy sauce
Zest of 1 lime
1 TBSP toasted sesame seeds
Pinch of espelette pepper
Salt and pepper
Sriracha sauce to taste
1 avocado, thinly sliced
Combine all but avocado and micro greens, toss to combine.
Serve over 1/2 sliced avocado, top with micro greens and a squirt of sriracha.
I love tofu! Especially when it’s crispy on the outside! This recipe came from Fine Cooking and I found a couple recipes for hoisin sauce on the Internet – this is my version.
4 TBSP soy sauce
1 TBSP peanut butter
1 TBSP honey
2 tsp rice wine vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp sesame oil
20 drops hot sauce
1/8 tsp black pepper
Put all ingredients in a mason jar and shake.
1 14 oz package extra firm tofu
1 egg white
1/2 c panko
1/4 c peanut oil
2 tsp toasted sesame seeds
Slice tofu in half crosswise, slice into diagonals, lay cut side down on paper towels.
Put egg whites into a shallow bowl. Put panko in a shallow bowl. Dip tofu into egg, then panko, set aside.
Heat peanut oil in a large non-stick skillet over medium-high heat. When oil begins to shimmer add the tofu and cook about 2 minutes per side until crisp and golden.
Add asparagus cook until crisp tender about 3 minutes.
Serve tofu and asparagus with hoisin sauce.
9 WW per serving.