THIS WEEK’S DISH
This one is an Ashish creation, and it was so easy and good we literally made it 3 times this week. Don't let the ingredient list fool you... it comes together in 20 minutes using a few shortcut ingredients like these spinach fettuccine noodles, a sesame ginger teriyaki sauce, and the crispy edamame we're obsessed with for extra protein. It's one of those bowls where every bite hits different because there's so much going on - the veggie crunch, the tang from the kimchi and pickled ginger, the crispy tofu. It definitely looks and tastes like it took way longer to make than it did.
Ginger Teriyaki Tofu Crunch Bowl
Serves 2
Ingredients
NOODLES + TOFU
1 package Thrive Spinach Fettuccine
1 block extra-firm tofu
1 tbsp sesame oil
3 Tbsp Sesame Teriyaki Ginger Sauce
SESAME CUCUMBER SALAD
2 Persian cucumbers, thinly sliced
2 tsp rice vinegar
1 tsp sesame oil
1 ½ tsp honey
1 tsp coconut aminos
1 ½ tsp sesame seeds
pinch chili flakes
CARROT RIBBONS
1 large carrot
½ tsp coconut aminos
tiny drizzle sesame oil
TOPPINGS
2 tbsp kimchi
1 tbsp pickled ginger
sriracha, to taste
2 green onions, sliced
squeeze of lime
Instructions
Make the cucumber salad: In a bowl, combine thinly sliced cucumber, rice vinegar, sesame oil, honey, coconut aminos, sesame seeds, and chili flakes. Toss and set aside.
Crisp the tofu: Pat tofu dry. Heat sesame oil in a pan over medium-high heat and crumbled tofu into small pieces. Cook for about 8 minutes or until halfway cooked.
Make your carrot ribbons: While the tofu cooks, use a vegetable peeler to make your carrot ribbons. Toss them with coconut aminos and sesame oil and set aside.
Cook the noodles: Rinse and drain noodles according to package instructions. Push tofu to one side of the pan and add noodles to the other. Cook until leftover water from noodles evaporates and tofu is golden and crispy.
Sauce it up: Turn off heat and pour in the teriyaki ginger sauce. Toss everything together.
Build the bowls: Divide the noodles and tofu between 2 bowls. Add cucumber salad, carrot ribbons, and green onions. Finish with crispy edamame, kimchi, pickled ginger, a squeeze of lime, and a drizzle of sriracha. Enjoy!
WHAT’S NEW
Last weekend was Ashish's birthday, and when I asked him what he wanted to do, this man said he wanted to build the cabinets we bought during the President's Day sale. Not dinner, not a trip... cabinets. So we spent the whole weekend building them and setting up his office... I think we've officially entered adulthood lol. He was so happy we were just getting quality time together, but I still feel like I need to make it up to him because this was not my usual level of effort. So if you have any good date ideas, please reply and help a girl out!
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IF YOU MISSED IT
My sister made last week's mango lassi chia pudding, and her review says it all. If you haven't tried it yet, it takes five minutes to prep and is the easiest grab-and-go, high-protein, and nutrient-rich breakfast. Also, my coffee lovers stay tuned… I'm working on a tiramisu version next 👀
Until next time, happy cooking!!
- Sheena
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