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Tofu Pad Thai
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Tofu Pad Thai

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 7 ounces

Dairy Free Gluten Free
This delicious Asian stir-fry with it's various flavor profiles including, sweet, sour, salty, and umami, uses rice noodles and tofu tossed with a tamarind based sauce.

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
In a large saucepan bring water to a boil and cook noodles for 4-5 minutes or until noodles are slightly firmer than al dente (do not over-cook as rice noodles continue to absorb liquid and will fall apart during the stir frying). Drain immediately and rinse with cold running water. If necessary, cut the noodle clump with kitchen shears to make stir-frying easier.
Meanwhile heat a small saucepan on medium low and add fish sauce, tamarind paste, brown sugar, garlic, and the chili-garlic sauce. Cook sauce until the sugar is completely dissolved. Remove from heat.
Season drained tofu with soy sauce. Heat a large nonstick wok or sauté pan to medium-high heat. Add 2 tablespoons of the oil and add the tofu. Stir-fry several minutes, set aside.
In the same pan heat the remaining 2 tablespoons oil. Add the garlic, green onions, and carrots and stir fry for 1 minute, being careful not to burn the garlic. Add noodles and toss. Add the pad Thai sauce, continually tossing noodle mixture until well coated with sauce. Add the reserved tofu, cooking for an additional 2-3 minutes.
Move the noodle mixture to one side of the pan and crack the eggs on the other side. Scramble the egg with a wooden spatula and cook for 30 seconds. Add 2 cups of the sprouts and cook for one more minute, mixing to incorporate all the ingredients together. Test the firmness of the noodle. If the noodle is too firm, add some water and simmer for an additional minute. Remove from heat and portion onto individual plates or one large serving platter. Garnish with remaining sprouts, cilantro, peanuts, and wedges of lime.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
16 ounce firm tofu drained and cut into 1-inch cubes
1 tablespoon soy sauce
For the Pad Thai sauce:
1/3 cup fish sauce
2 tablespoon Neera’s tamarind paste
½ cup brown sugar
3 clove garlic minced
2 teaspoon chili-garlic sauce more of less to taste
For the Pad Thai noodle stir-fry:
14 ounce rice stick noodles size M or 1 box Pad Thai Noodles
4 tablespoon avocado oil
4 clove garlic minced
3 stalk green onion cut into ½ inch pieces
1 carrot julienne
2 egg
3 cup mung bean sprouts
1/2 cup water if needed
½ cup fresh cilantro chopped
2/3 cup roasted peanuts coarsely chopped
2 lime cut into wedges

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Top Stove, Wok

Reheating/Serving Instructions
Heat in microwave on medium power or on stove top over medium heat until heated through.

Nutrition
Calories: 377kcal | Carbohydrates: 32g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1372mg | Potassium: 364mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1951IU | Vitamin C: 17mg | Calcium: 163mg | Iron: 3mg

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Garlic Sesame Tofu
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Garlic Sesame Tofu

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Recipe adapted from:
Claire Cary

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Egg Free Gluten Free Nut Free Vegan Vegetarian
This flavorful crispy baked tofu is tossed with a soy-maple glaze. A dish the whole family will enjoy! Great with steamed broccoli and rice.
https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897

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https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat the oven to 400 Fahrenheit.
Drain the excess liquid from the tofu and dry it off with a towel.
Cut into 1 inch cubes and add to a large bowl. Toss with the soy sauce.
Toss with the cornstarch, then the breadcrumbs until all pieces are evenly coated.
Add to the baking tray and bake for 30-35 minutes or until golden brown.
During the final 10 minutes, prep the sauce.
Mince the garlic and saute with 1 tbsp neutral oil in a small saute pan for 2-3 minutes or until lightly browned.
Add in the soy sauce, honey or maple syrup, rice vinegar, 2 tbsp of water and sesame oil.
Whisk together the cornstarch and other 2 tbsp of water in a bowl and add to the pan.
Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens.
When the tofu is done, toss with the sauce. Garnish with sesame seeds if desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook35

Passive0

Recipe Serving Size10

Ingredients

Ingredients
Tofu
3 tablespoon low-sodium soy sauce or tamari sauce
42 ounce extra firm tofu
3 tablespoon corn starch
9 tablespoon gluten-free breadcrumbs
Sauce
1 cup low-sodium soy sauce or tamari
6 teaspoon toasted sesame oil
3 tablespoon rice vinegar
6 tablespoon maple syrup
3 tablespoon corn starch
12 tablespoon water divided
15 clove garlic
3 tablespoon extra virgin olive oil

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or

Nutrition
Calories: 248kcal | Carbohydrates: 28g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1169mg | Potassium: 335mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

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Garlic Butter Cashew Chicken
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Garlic Butter Cashew Chicken

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Recipe adapted from:
Tieghan Gerard

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces plus 1 cup cooked rice

Postpartum Pregnancy
This colorful garlic butter cashew chicken is inspired by everyone’s favorite restaurant-style cashew chicken. Only this is made healthier, quicker, and with a few tweaks that make it unique and even more delicious. The chicken (or use ground pork) and cashews are cooked in a golden buttery sweet-spicy sauce until caramelized around the edges. It’s saucy, salty, tangy-sweet, and has just the right amount of spice.
https://www.halfbakedharvest.com/cashew-chicken/

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https://www.halfbakedharvest.com/cashew-chicken/

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Cook rice according to package directions.
To make the sauce. Combine all ingredients in a glass jar.
In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.
Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.
Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size4

Ingredients

Ingredients
11/2 cup jasmine rice cooked according to package directions
For the sauce:
1/2 cup hoisin sauce
1/4 cup tamari or soy sauce
1-2 tablespoon pure maple syrup
2 tablespoon apple cider vinegar
1 tablespoon sriracha
1/3 teaspoon freshly ground black pepper
1/3 teaspoon crushed red pepper more or less to taste
For the cashew chicken:
3 tablespoon sesame oil or olive oil
1 1/2 pound ground chicken
1 tablespoon cornstarch or arrowroot starch
1 teaspoon paprika
1 1/2 cup broccoli florets
3 tablespoon salted butter
3-4 clove garlic chopped
1 tablespoon fresh ginger chopped
1 cup cashews
1/3 cup pickled ginger
Garnish:
4 stalk green onion chopped
1 tablespoon sesame seeds

Cooking Tools Required
12-inch nonstick skillet, Cutting board, jar with lid, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Tongs, Wooden Spatula

Reheating/Serving Instructions
Heat in a sauté pan over medium heat or in the microwave until heated through.

Nutrition
Calories: 830kcal | Carbohydrates: 58g | Protein: 42g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 1648mg | Potassium: 1485mg | Fiber: 5g | Sugar: 16g | Vitamin A: 892IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 5mg

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Coconut Chicken Fingers with Bang Bang Sauce
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Coconut Chicken Fingers with Bang Bang Sauce

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Recipe adapted from:
Tieghan Gerard

Rated 0 out of 5

$0.00 Cooking Fee

Brain Food Postpartum Pregnancy
This coconut chicken is breaded in sweet coconut and sesame seeds, then oven-baked, and dipped in a spicy, tangy, creamy restaurant-style bang bang sauce.
https://www.halfbakedharvest.com/coconut-chicken-fingers/

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https://www.halfbakedharvest.com/coconut-chicken-fingers/

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
In a food processor, combine the coconut, cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Mix in the sesame seeds. Dump the crumbs into a shallow bowl.
Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.
Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake 15-20 minutes, until crisp all around.
To make the sauce: combine all ingredients in a bowl.
Serve the chicken with limes, green onions, and bang bang sauce for dipping.

Cook Times

Active Prep40

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup cornflakes cereal
1 1/2 cup unsweetened shredded coconut
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup sesame seeds
2 each egg beaten
2 tablespoon hot sauce or tamari use preferred taste
2 pound chicken tenderloin
extra virgin olive oil for brushing
For the bang bang sauce:
1/2 cup mayonnaise
1/3 cup Thai sweet chili sauce
2 tablespoon coconut aminos or soy sauce
1 tablespoon hot sauce
1 tablespoon rice vinegar
1 clove garlic grated
2 teaspoon lime zest

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Sharp Knives

Reheating/Serving Instructions
Heat in the oven for 15-20 minutes at 350 degrees on a parchment lined baking sheet.

Nutrition
Calories: 561kcal | Carbohydrates: 24g | Protein: 36g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 799mg | Potassium: 759mg | Fiber: 5g | Sugar: 10g | Vitamin A: 402IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 5mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Tofu Pad Thai

Tofu Pad Thai

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Garlic Sesame Tofu

Garlic Sesame Tofu

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Tofu

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Garlic Butter Cashew Chicken

Garlic Butter Cashew Chicken

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Coconut Chicken Fingers with Bang Bang Sauce

Coconut Chicken Fingers with Bang Bang Sauce

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