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This meal features crispy tofu coated in a sticky sesame sauce, paired with tender broccoli, and is served over short-grain brown rice, although any brown rice or even a whole-grain noodle will ...
This meal features crispy tofu coated in a sticky sesame sauce, paired with tender broccoli, and is served over short-grain brown rice, although any brown rice or even a whole-grain noodle will ...
To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce ...
2. Make the Carrot Kimchi: In a resealable plastic bag, combine the Sriracha with the rice vinegar, fish sauce and sugar, shaking to dissolve the sugar. Add the carrots and seal the bag, pressing out the air. Let stand at room temperature for 4 hours or refrigerate overnight. 3. Make the Marinated-Tofu Salad: Preheat a grill pan.
1. In a large saucepan, bring the dashi and water to a simmer. Add the grated ginger, sliced shiitake, edamame, tofu and water chestnuts and simmer over moderate heat for 5 minutes. Add the spinach, soy sauce, mirin and lemon juice and stir just until the spinach is wilted. Serve in bowls with the scallion and bonito.
1. Wrap the drained tofu in paper towels and very gently press out some of the excess water. 2. In a medium bowl, using a pastry blender or a fork, finely chop the tofu. Add the mayonnaise, snipped chives, chopped celery, Dijon mustard and turmeric and mix gently. Season the tofu salad with salt and pepper. 3.
Think of this vegetable minestrone recipe as a starting point for other healthy soup variations, too: toss in leftover chopped cooked chicken or whole-wheat pasta or brown rice to make it more ...
Stir in the stock, tofu and beans and simmer, covered, for 5 minutes, add the spinach until wilted. 3. Add a spoonful of pesto and a drizzle of lemon juice to serve.