I mentioned in this post, Matt’s been kicking my butt with his “get back to fit” routine and we are still at it. I just haven’t posted as many IG stories about it lately, mainly because it’s becoming more of a tragedy than a fun comedy show.
At this point, I think I’ve moved from the novel this-is-so-fun-and-funny stage to OMG-this-is just-too-pathetic to watch.
But regardless, I’m sticking to it, which also means I’m still “bowl’n” my way through our post workout meals.
Here’s one I sneak peeked on IG stories two weeks ago. I especially love this one because it’s packed with lean protein, sweetened with teriyaki sauce and the julienned snow peas, textured with carrots and soybeans; made peppery with a hit micro radish greens and then of course the sauce rounds it all out.
Definitely tune into my IG stories for a few more peeks at some upcoming bowls and some more hilarity of me getting fit.
A few notes about the recipe:
- For the tofu I prefer Nasoya. It’s a high quality tofu and they make it organic. My favorite products from Nasoya is in their tofubaked line. I love that it’s baked because that means it’s dry and ready to go for cooking. It’s also marinated so you can skip any cooking and just eat it hot or cold. Although the teriyaki one too light in flavor, so I always give it a good brushing of my own homemade teriyaki sauce before cooking it.
- If you are unable to find the Nasoya brand, use extra firm tofu. Make sure to pat it dry then slice the tofu to 1/2 inch thick steaks for easy pan frying.
- A few things to keep in mind if you use store-bought teriyaki sauce vs. making the home made one in the recipe: (1) All teriyaki sauces have different amounts of sugar. The more sugar the faster it will burn, so make sure to keep a close eye on the tofu. (2) The time indicated in the recipe is for the homemade version.
- 7 oz. rice noodles, cooked according to instructions
- 2 tablespoons canola oil
- 1 8 oz. Nasoya tofubaked (teriyaki flavor)
- 11/2 cup teriyaki sauce (homemade version follows recipes)
- 1/4 cup soybeans
- 1/4 cup julienne carrots
- 1/4 cup julienne snow peas (make sure to remove the tough string)
- 1/4 cup julienne red cabbage
- micro radish greens
- toasted sesame seeds
- black sesame seeds
- thai chili peppers
- chili garlic sauce
- nuoc cham sauce (recipe follows)
To cook the tofu: Brush tofu steaks with teriyaki sauce. Heat 2 tablespoon of oil in a large skillet. Place tofu in heated pan and cook for 3- 4 minutes over medium high heat on each side or until tofu takes on a dark carmelized brown color. Remove from heat and set aside to cool slightly before slicing.
In the meantime, make the noodle mixture by tossing together, the prepared rice noodles, soybeans, carrots, snow peas, red cabbage, both sesame seeds and micro greens. Fill one half of plate with noodle mixture.
Slice the tofu and fan out the slices on the other side of the plate.
To make homemade terriyaki sauce: In a small bowl, whisk together 1 cup low sodium soy sauce, 1/2 cup mirin, 1 tablespoon sesame oil, 1 tablespoon granulated sugar and 2 finely chopped garlic cloves.
To make nuoc cham sauce: In a small bowl, mix and combine 1/4 cup water, 2 tablespoons sugar, 1-2 tablespoons fresh lime juice, 2 tablespoon fish sauce* 1 teaspoon Thai chilies, 1 teaspoon red chili flakes until well blended. This is sauce that can easily be adjusted to suit your taste. Add more lime for sourness, more fish sauce for a more savory flavor and more water to mellow the overall flavors. *The fish sauce brand I prefer is this one here.