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Green Beans + Tofu & Pepper SauceBy Fish FoodThe crisp of the green beans, savory shallots and umami sauce with tofu, is a combo that will win over even the most hesitant tofu eater.
Serve along with fresh rice and a green salad dressed with a tangy mustard vinaigrette, or pickled veggies.
Serving for 4.
Note: To make the tofu pieces nice and crisp, extracting the liquid is key. Drain, wrap in a clean dish towel and set a heavy pan or dish on top of tofu, for at least 20 minutes, if not more.Zoodles + Spicy Peanut SauceBy Fish FoodZoodles or zucchini noodles... zoodles!
Zoodles can easily be made with a veggie spiralizer. But also a grater, veggie peeler, or an extra sharp knife can be used. The key is, thin and uniformed cuts for the veggies.
Shredded chicken is great, or cooked ground turkey, but try it with tofu! It’s a refreshing meatless option..
Trust me, this recipe is a flavor explosion and a crowd pleaser!! Quick Stir-Fry Spicy RamenBy Fish FoodMissing that cheap Chinese takeout????????????? This recipe has all the flavors and comes together super quick, helping tame that craving. For now....
Serve with quick sautéed garlic+snap peas. Samosa Sweet Potato WrapBy Tim CabralSavory sweet potato and tofu scramble. Serves 4Spicy Sesame Noodles with Chicken and PeanutsBy Kristy SamethIn this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground chicken, the mixture sits, and the flavors become more pronounced and fiery. Tossed with soft noodles and browned chicken, the bright chile-peanut oil shines. If you crave something green, throw in a quick-cooking green vegetable when you break up the chicken in Step 3. You can also swap the chicken with ground pork or beef, or crumbled tofu.
