Posts filed under ‘asian’
a few updates
It’s been a while since I have posted! I have been busy with a house build and a wonderful pregnancy. I’m going to update with a few food pics posts.
Chili lime seitan (earth fare) with noodles & veggies
buckwheat noodle stirfry
To make this, I first boiled the buckwheat noodles and blanched the broccoli. In the wok, I added oil, the mushrooms [oyster mushrooms and baby bella], carrots, broccoli, garlic and seitan. Sauté on med high heat, then add veggie broth along with noodles, green onion, lemon, soy sauce, and fresh herbs. Simmer until all the flavors blend together. I then added a bit of truffle oil and sesame oil. This dish was delicious!
lunch today
My friend Kelly brought over a delicious healthy lunch today:
sweet pea hummus wrap & sesame noodles
tofu lettuce wraps
Delicious! Asian-style marinated tofu with crushed peanuts in lettuce wraps with a side of brown rice.
veggie stirfry
I’ve been busy around here, I hope to get things updated soon. Hope everyone had a great Thanksgiving.
I love making stirfry at the beginning of the week so there is leftovers for the next few days.
Lots of veggies in the wok: broccoli, bamboo shoots, marinated tofu, onions, garlic and rice.
breaded tofu dish
I have been wanting to try a breaded tofu dish and this one turned out great! I took quite a few pics during the process of breading the tofu. So, hopefully the pics will help and look easy as it really was to make.
I first started by slicing the tofu & pressing the water out. Place the slices of tofu into a dish with a favorite marinade for at least an hour (it really is necessary to marinate for a while so the tofu will soak up as much flavor as possible!). I used a simple orange-soy marinade.
orange-soy marinade:
1/4 c soy sauce
1/4 c orange juice
1 tbs canola oil
1 clove of garlic, minced
Next, set up a bowl with 1/2 c whole wheat flour, 1 tbs cornstarch, salt & pepper. Dip each tofu slice into the flour mixture and place into a pan with a few tbs of canola oil. Simmer on each side until beautifully golden brown.
While the tofu cooked, I roasted asparagus in the oven:
I placed the breaded tofu on a bed of asian noodles, the dipping sauce is soy sauce + bragg’s amino liquid + lemon juice.
This is such a beautiful dish. I wish I had sesame oil, I keep forgetting to pick some up @ the grocery store. I would drizzle the sesame oil over the tofu & noodles just as it is plated and ready to eat!
tonight’s dinner
vegetable stirfry with asian noodles
fresh veggies thrown into my new beauty of a wok, finally no more spilling veggies on the stove
rice & seitan
edamame, broccoli, seitan
Ben made this dinner before our workout, a great pre-workout dinner.
