Before I get into this post/new week, I just want to say that last week was a pretty successful cooking week. If you didn’t see my black bean recipes, you can check them out here. This week’s ingredient is ginger which was actually requested by a follower. So if you have any suggestions, let me know and I’ll try to incorporate it into my cooking challenge in the future 🙂
Ginger is such a fresh ingredient and can be used in baking and cooking. This first recipe was a very “me” meal. Lots of yummy ingredients in a bowl is what I love to make and eat. I wrote out the entire recipe down below so you can make it yourself. But the different components were noodles on the bottom, lots of veggies and crispy tofu then a ginger peanut sauce on top. It’s definitely thai inspired, which is one of my go-to flavour profiles when cooking.
This was a super fresh dinner with lots of textures and colour. You can always switch up the veggies, depending on your likes/dislikes, and really make it your own too. When you drizzle that ginger peanut sauce, it just brings life to all the other things in the bowl. It’s super creamy and nutty from the peanut butter, but the richness is cut with the double ginger action (fresh and powdered) which has a little kick at the back of your throat.
This would be a great make ahead for lunches or if you do weekly meal prep – the recipe makes 3-4 servings. You can assemble your bowls and just put some peanut sauce in a little container. Then when you’re ready to eat, just pour the sauce on top and enjoy!
- 2 cups cooked noodles (vermicelli or rice noodles will work) tossed with 1 tbsp sesame oil to prevent sticking
- 1/2 cup each: corn kernels, grated carrot, grated cucumber
- 3 radishes, sliced
- 375g extra firm tofu, pan fried*
- 1 batch peanut ginger sauce (recipe follows) (can make double for extra peanutty goodness)
- Sesame seeds and chopped peanuts for garnish
*to prepare tofu, cut block into 1 inch cubes and press gently with paper towel to remove some of the water. Heat 1 tbsp olive oil in large skillet and toss tofu cubes into pan. Cook for 10 minutes, mixing frequently until tofu is golden brown on all sides.
Assembly: place noodles on bottom of bowl and lay all veggies and tofu on top. Drizzle sauce over everything right before serving then sprinkle with sesame seeds and peanuts.
Peanut Ginger Sauce:
- 3 tbsp peanut butter
- 1 tbsp water
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp maple syrup (or honey)
- 1 tsp (or more) sriracha
- 1 tsp fresh grated ginger
- 1/4-1/2 tsp powdered ginger
To make, simply mix all ingredients in bowl until well-combined. Adjust spice to taste. Makes about 1/2 cup sauce.
5 Comments Add yours
Wow, I love peanut sauce in any way, and any kind of ginger; in a tea, cookies, crytalized, or in entrees, but this incredible salad will be packed with great fresh flavors! I’ll try this on the weekend! Thanks for choosing my suggested ingredient, Lindsay! You know I love ginger! And a very Happy (belated) Birthday, too!
I love it too! It’s my pleasure, it was a good suggestion! And thank you 🙂