Sesame Noodles with Ginger-Soy Braised Tofu and Steamed Broccoli

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Ever Since I found out my beloved Ma Po Tofu at PF Changs contains more than a full day’s worth of  sodium (3450 mg) I’ve been getting creative coming up with quick Asian lunch ideas.

I cook an extra serving or two of spaghetti at dinner time and store it in the fridge for later. That’s the first timesaver. With a few spare minutes in the kitchen I whip up an easy sesame sauce that is delicious over noodles, or just for dipping steamed broccoli. In about 2 micro- minutes I braise up some tofu to add some protein to my lunch. Toss in some steamed veggies and I’ve got a delicious, nutritious meal for lunch or dinner.

Quick Asian Noodle Sauce

Recipe courtesy Jenna Webber (www.eatliverun.com)

     ½ cup Tahini

       ¼ cup Canola oil

       ½ cup Hot water, as needed

       ¼ cup Sugar

       ¼ cup Rice wine vinegar

       ½ cup Tamari

       ½ tsp. Red pepper flakes

       2 tsp. Ginger, fresh

       1 tsp. Minced garlic

Blend all ingredients in a food processor. Refrigerate in airtight container. 

Ginger-Soy Braised Tofu

       7 ounces firm tofu, drained and crumbled

2 tablespoons low-sodium tamari sauce

2 teaspoons grated fresh ginger

Splash rice vinegar

½ teaspoon chile-garlic sauce

½ teaspoon sesame oil

Combine all ingredients in a microwave-safe dish. Cover with a vented lid and microwave at 70% power for 2 minutes. Stir and taste for seasoning. Crumble over noodles and sauce with steamed vegetables as desired.

 

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