{Body meet cabbage your new friend: Cabbage & Broccoli Asian Stir-fry}

Introduction: This vegetable side is cheap and simple. A small head of cabbage can cost about $1 and some change, plus there are several types to choose from. The most common types (easily found in regular supermarkets) are red, green, … Continue reading

{Asian Fusion Salad + Honey Ginger Dressing: can you guess the superfood ingredient?}

  Summary:  Summer = fresh and cool cuisine. At least for me… So as you will see most of what I created lately has been juices, smoothies and salads. Well nothing beats the heat like these healthy meals and snacks! … Continue reading

{Honey teriyaki sauce: an easy solution to a weeknight meal}

Summary:  Okey so.. I know it’s meatless monday and I made an amazing Apple-carrot Quinoa Salad that I wanted to share with you but I left my recipe back home. I have a little chalkboard next to my stove where … Continue reading

{Asian night – vegan style: quinoa stuffed lettuce wraps with hot peanut sauce}

Summary:  After a couple of sweet posts….I bring you something salty. Creating this dish was so much fun. You can either eat this quinoa as an “asian fried rice” or go ahead and make the peanut sauce and use as … Continue reading

{Light & Flavorful “Healthified” Lo Mein}

Summary:       First I would like to wish you all happy holidays! I hope you had a lovely time with your family or loved ones. By now, many of you must be enrolling in gyms and diet plans … Continue reading

Sesame & Tofu Veggie Rice

Summary: 

This is the perfect weeknight meal. The aroma of the ginger infuses the rice. The sesame seeds add a slight crunch. The brown rice and the veggies make it a whole meal.  As a habit I usually make big servings of brown rice on Mondays or Tuesdays so I can reheat and re-create quick dinners during the remaining days of the week. This is no different. Cook the rice as directed, store in the fridge, and (when ready) just follow this recipe!

Ingredients:

3 cups of cooked brown rice
6 oz extra firm tofu, drained
1 small white onion, finely chopped
1/2 cup red cabbage, finely chopped
1/2 cup shredded carrot
1 tsp sesame oil
2 tbsp soy sauce
1/2 tsp ground ginger
1 tsp garlic powder
1 tsp sesame seeds
salt & pepper to taste

Directions:

1. Heat the sesame oil in a large pan.

2. FOR THE VEGGIES: Chop the onions, cabbage, and carrots finely. Add to the oil. Mix on medium heat until the onion starts getting transparent and the veggies are slightly cooked. (You should cover with a lid so the veggies cook with steam. If necessary add 1 tbsp of water to speed up the process). This should take about 5-9 min. Season the veggies with salt and pepper.


3. FOR THE TOFU: after draining the water remove excess dampness with paper towels. Divide the tofu into 4 longitudinal pieces and then chop into 1/2 in. squares. Season with some pepper and all of the ginger. Do NOT add salt since the rest of the recipe contains enough seasoning.

4. ASSEMBLY: Add 1 tbsp of soy sauce plus the tofu into the veggie mix. Gently stir for less than a minute so the tofu doesn’t crumble into chunks. Now incorporate the cooked brown rice. Add the remaining soy sauce, the garlic powder and the sesame seeds. Mix gently on low heat.



5. GARNISH  with pieces of red cabbage and sprinkle some more sesame seeds on top.