#asianinspireddish

[cookjoyfulco]

Creamy Coconut Milk Beef Stir-Fry Recipe

[pauladoodles]

This recipe creates a tasty and filling dish by combining the robust flavors of sambal and ginger with crispy tofu and tender air-fried bok choy.

Ingredients: 1 block tofu, pressed and cubed. 3 tablespoons sambal oelek. 2 tablespoons soy sauce. 1 tablespoon grated ginger. 2 cloves garlic, minced. 1 tablespoon sesame oil. 4 baby bok choy, halved. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a bowl, mix sambal oelek, soy sauce, grated ginger, minced garlic, and sesame oil. Add tofu cubes to the bowl and toss until well coated. Let marinate for 15-20 minutes. Preheat air fryer to 375F 190C. Meanwhile, lightly coat halved bok choy with olive oil and season with salt and pepper. Place marinated tofu cubes in the air fryer basket in a single layer. Cook for 15 minutes, shaking halfway through. In the last 5 minutes of cooking, add bok choy to the air fryer basket, cut side down. Once tofu is crispy and bok choy is tender and slightly charred, remove from air fryer. Serve hot, garnished with chopped green onions or sesame seeds if desired.

Prep Time: 20 minutes

Cook Time: 15 minutes

BROWNZ CONSTRUCTIONZ CONCRETE

[awkwardmtvshow]

A healthier version of the beloved Asian Ramen Salad with a light and flavorful dressing. Perfect for a light meal or side dish.

Ingredients: 1 package of ramen noodles. 1 cup shredded cabbage. 1/2 cup shredded carrots. 1/4 cup sliced scallions. 1/4 cup sliced almonds. 2 tablespoons sesame seeds. 1/4 cup low-sodium soy sauce. 2 tablespoons rice vinegar. 1 tablespoon honey. 1 teaspoon sesame oil. 1/2 teaspoon grated fresh ginger. 1/2 teaspoon minced garlic. 1/4 teaspoon crushed red pepper flakes. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Cook the ramen noodles according to package instructions, then drain and rinse with cold water. Set aside. In a large bowl, combine the shredded cabbage, shredded carrots, sliced scallions, sliced almonds, and sesame seeds. In a separate small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, sesame oil, grated fresh ginger, minced garlic, crushed red pepper flakes, and olive oil to make the dressing. Pour the dressing over the cabbage mixture and toss to combine. Add the cooked and cooled ramen noodles to the salad and toss again to mix everything evenly. Season the salad with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving. Sprinkle with additional sesame seeds and sliced scallions before serving, if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

supriya jaya