Peanut Dragon Sauce

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It’s been a super busy week! When I crave a quick comforting meal, soba noodles are often my go-to food. Here’s an easy sauce to pour over your noodles, steamed veggies or to dip your spring roll into.

Peanut Dragon Dressing

from “Isa Does It” by Isa Chandra Moskowitz

1/2 cup Peanut butter, creamy
2 cloves Garlic, peeled
1/3 cup Water
3 tablespoons Rice vinegar
2 tablespoons Tamari sauce
1 tablespoon Agave nectar
1 tablespoon Sriracha
1 teaspoon Sesame oil, toasted
1/2 teaspoon Salt

Blend ingredients together in food processor until smooth. Enjoy!

Coconut Curried Tofu and Spinach

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Flipping through the pages of  Fitness Magazine I was  delighted to find a vegan recipe. I was also happy to find the recipe quick and easy (crock-pot), with familiar, easy-to find ingredients. Not only that–the ingredients are easy to substitute–say, for instance, bok choy for the spinach or Creminis for Shitakes, etc.

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This dish is delicious. I’ve already made it twice in one week! The tofu really offers a rich protein source and the veggies lend great flavor, while the coconut milk and peanut butter give it a creamy sauce with just a little red curry kick!

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Coconut Curried Tofu and Spinach

 from Fitness Magazine

 Nonstick cooking spray

2 tablespoons cornstarch

1 cup low-sodium veggie broth

¼ cup natural peanut butter

1 teaspoon red curry paste

2 tablespoons brown sugar

2 tablespoons reduced-sodium soy or tamari sauce

2 tablespoons minced fresh ginger

4 garlic cloves, minced

1 red bell pepper, diced

1 14-ounce package firm tofu, cut into 1-inch cubes

6 ounces shitake mushrooms, sliced (or white, cremini, etc.)

1 cup light coconut milk

1 tablespoon freshly squeezed lime juice

6 cups baby spinach, torn into bite-sized pieces

4 lime wedges, optional

4 servings hot cooked brown rice

1. Coat the inside of a slow cooker with cooking spray. Combine cornstarch and broth in cooker until cornstarch is dissolved.; stir in peanut butter, curry paste, brown sugar, soy sauce, ginger and garlic. Add peppers and mushrooms and toss gently. Cook on low 4 hours.

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2. Stir in coconut milk, lime juice and spinach, turn slow cooker to high; cook 15 minutes more.

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Serve wth rice and garnish with lime wedges if desired.

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Tofu Pad Thai with Rice Noodles

IMG_1381One of my favorite noodles dishes made vegan and oh so much healthier than take-out! This recipe is super-easy and is adapted from the cookbook “Big Vegan” by Robin Asbell.

Tofu Pad Thai with Rice Noodles

4 ounces Rice noodles
¼ cup Vegetable broth
¼ cup Lime Juice (or less, to taste)
¼ cup Tamari
2 tablespoons Sugar
2 teaspoons Cornstarch
1 ½ teaspoons Canola oil
7 ounces Firm tofu, drained and pressed
1/4 teaspoon Red pepper flakes
1 ½ teaspoons Ginger, fresh, minced or grated
1 cloves Minced garlic
1 ½ Scallions, Cut in 1 inch pieces
3 ounces Bean sprouts
2 tablespoons Roasted peanuts, chopped
2 tablespoons Cilantro

1. Bring a large pot of water to a boil. In a cup, mix together the stock, lime juice, tamari, sugar and cornstarch.

2. Heat the oil over high heat, and crumble the tofu into the pan. Add the pepper flakes and fry until the tofu is browned, stirring constantly. Add the ginger and garlic and stir for 1 minute.

3. Meanwhile, soak the noodles in the boiling water for 5-7 minutes, or until al dente. Drain them. Stir and add the stock mixture to the pan with tofu.

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4. Stir and quickly add the noodles, scallions and sprouts. Stir-fry gently until the liquids are thickened and the noodles are coated, 1 to 2 minutes. Serve immediately, topped with the peanuts and cilantro.

Servings/Yield: 2 servings

Sesame Grilled Tofu with Spicy Green Beans

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I am all about a quick and easy dinner idea and here’s one of my favorites. Especially with a couple of pieces of timesaving equipment: microwave steamer and pasta cooker, this dish goes really fast from stove to table.

Sesame Grilled Tofu

3 Tablespoons Tamari or Soy Sauce

1 Tablespoon Sesame oil

14 ounce pkg. Extra firm tofu, pressed

Preheat grill or grill pan to sear setting. Slice tofu width-wise in eight equal slices. Mix soy sauce and sesame oil. Marinate tofu while grill is heating. Remove tofu slices and reserve marinade. Grill tofu slices for approximately 6-8 minutes, until brown and nicely marked.

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Meanwhile, boil up your favorite asian noodle: ramen, soba and udon and micro-cook a couple servings of green beans. Heat about 1 tablespoon of light oil on low in a non-stick pan and add 1 tablespoon Tom Yum Paste or Spicy Black Bean Paste. Toss green beans lightly.

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Drain noodles and toss with remaining marinade. Divide into two bowls. Slice tofu and top noodles. Add green beans on top and serve immediately.

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