Shop

Add to my favorites

Chicken Teriyaki
$0.00 Cooking FeeRated 5 out of 5 based on 15 reviews.
Rated 5.00 out of 5
1-10 servings
Chicken Teriyaki

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 75 customer ratings
(15 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 15 reviews.
Serving Size: 4.5 ounces

Dairy Free
A classic Japanese dish made with grilled chicken thighs, topped with a delicately sweet soy-based sauce. Pair with plain or fried rice and one of our many vegetable side dishes. Chicken can also be cooked in a pan on the cooktop if a grill is not available.

Chicken Teriyaki quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Marinate Chicken
Mix marinade ingredients in a large bowl.
Pierce chicken thighs with a fork several times on each side and place in the bowl of marinade.
Teriyaki Sauce
While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to low and let simmer until sauce thickens up a bit, about 5 minutes.
When ready to cook, drain chicken, discarding marinade. Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more. Plate and serve with additional teriyaki sauce.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
3/4 cup soy sauce
1/4 cup sake
1/4 cup mirin sweet cooking wine
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
Teriyaki Sauce
1 1/3 cup soy sauce
1/2 cup sake
1/2 cup mirin
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
1 1/2 cup granulated sugar
Chicken
3 pound boneless skinless chicken thigh

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

Reheating/Serving Instructions
Reheat on grill, saute pan or heat covered in the microwave at reduced power.

Nutrition
Calories: 230kcal | Carbohydrates: 12g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1594mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 33IU | Calcium: 18mg | Iron: 2mg | Phosphorus: 288mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Yakitori Chicken
$0.00 Cooking FeeRated 4.8 out of 5 based on 7 reviews.
Rated 4.83 out of 5
FSA/HSA
1-10 servings
Yakitori Chicken

Add to my favorites

Recipe adapted from:
An Le

Rated 4.9 out of 5 based on 34 customer ratings
(7 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 7 reviews.
Serving Size: 1 skewer

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Nut Free Paleo Refined Sugar Free
Weekday protein. Simple, Tasty and nutritious, both adults and kids love it!

Yakitori Chicken quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a small sauce pan, combine soy sauce, mirin, sake, maple syrup, garlic, and ginger.
Bring to a simmer and cook for 5 minutes. Let cool down
Place chicken in a zip lock bag or in a mixing bowl and pour over the sauce.
Marinate for at least 15 minutes.
Skewer chicken, alternating each, so you have 4-5 pieces of chicken on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler or in a grill and broil or grill chicken about 4 minutes per side.
Garnish with thinly sliced green onions.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook10

Passive15

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
10 each 5-inch bamboo skewer soaked in warm water for 30 minutes
3 pound boneless skinless chicken thigh cut into bite-size pieces
1 cup tamari sauce or dark soy sauce
1/2 cup mirin
3 tablespoon dry sherry or sake, optional
2 tablespoon maple syrup
6 clove garlic grated or smashed
1 teaspoon fresh ginger
2 tablespoon green onion for garnish

Cooking Tools Required
Cutting board, Food storage containers, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Sharp Knives, Tongs

Reheating/Serving Instructions
Microwave on power level 5 for 1 minute. Flip and add another minute

Nutrition
Calories: 347kcal | Carbohydrates: 10g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 1492mg | Potassium: 344mg | Fiber: 1g | Sugar: 6g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Baked Ginger-Tamari Tofu
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Baked Ginger-Tamari Tofu

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 3 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Vegan Vegetarian
Extra firm tofu is seasoned with tamari sauce, fresh ginger, garlic, green onions, and a bit of sesame oil, then baked in a hot oven for maximum flavor.

Baked Ginger-Tamari Tofu quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Make sure tofu is well-drained and as dry as possible before adding to marinade.
In a large bowl, whisk together the marinade ingredients. Add in the cubed tofu. Coat well and allow to marinate for at least 15 minutes, turning often.
Meanwhile, pre-heat the oven to 400 degrees and line a baking sheet(s) with parchment paper.
Transfer tofu to baking sheet and bake for 20-25 minutes.
Remove from oven and sprinkle with sesame oil. Toss and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive15

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
35 ounce extra firm tofu cut into bite-size cubes and drained
For the marinade:
4 tablespoon tamari sauce more or less to taste or dietary preference
3 tablespoon avocado oil
1 tablespoon garlic finely chopped
1 tablespoon fresh ginger finely chopped
2 tablespoon green onion thinly sliced
To finish:
2 teaspoon sesame oil

Cooking Tools Required
12-inch nonstick skillet, Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or in a saute pan over medium heat.

Nutrition
Calories: 105kcal | Carbohydrates: 3g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 465mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Crispy Baked Tofu
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Crispy Baked Tofu

Add to my favorites

Recipe adapted from:
Cookie and Kate

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 3 1/2 ounces

Dairy Free Refined Sugar Free Vegan Vegetarian
Even tofu skeptics love this tofu. Try it, and you will see!
https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

Crispy Baked Tofu quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
36 ounce extra-firm tofu
3 tablespoon extra-virgin olive oil
3 tablespoon tamari sauce
3 tablespoon cornstarch or arrowroot starch

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat in a saute pan over medium heat until heated through.

Nutrition
Calories: 106kcal | Carbohydrates: 5g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 366mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Calcium: 33mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
6 servings
Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 11 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Refined Sugar Free Vegan Vegetarian
This delicious stir fry combines tofu, bell peppers, celery, and onions with aromatics including garlic, ginger, and green onion. Served with cauliflower fried rice for a great low carb meal.

Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon oil. To the side of the pan add half the ginger, half the garlic, and half the green onion. Carefully place tofu pieces in the pan, spreading them out. Cook without stirring for a minute or so, then stir-fry tofu with aromatics, until heated through, about 3 minutes. Remove from pan and set aside.
To the same pan add another tablespoon oil and the remaining aromatics, cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two. Add the reserved tofu, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be crisp when done and tofu heated through.
To make the cauliflower fried rice, heat a large non stick skillet over medium-high heat. If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. I usually slam the bag on the counter, or gently pound it with a ladle or meat mallet. Once the pan is heated, add the oil, then the frozen cauliflower rice. Stir occasionally for 4 minutes and add the soy sauce the last minute of cooking time.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
24 ounce extra-firm tofu well-drained and cut into 1-inch cubes
2 tablespoon avocado oil divided
Aromatics:
2 tablespoon fresh ginger finely chopped
4 clove garlic finely chopped
For the stir fry:
2 stalk green onion sliced into thin rings
1 yellow onion small, sliced lengthwise into strips about ¼ inch thick
1 red bell pepper sliced lengthwise into strips about ¼ inch thick
3 stalk celery cut diagonally into pieces about 1 inch in length
2 tablespoon low-sodium gluten-free soy sauce
For the cauliflower fried rice:
24 ounce frozen riced cauliflower
2 tablespoon avocado oil
1 tablespoon low-sodium gluten-free soy sauce

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in a saute pan over medium high heat about 5 minutes or until heated through.

Nutrition
Calories: 199kcal | Carbohydrates: 13g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 412mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 84mg | Calcium: 83mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Hibachi Style Chicken with Magic Mustard Sauce
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Hibachi Style Chicken with Magic Mustard Sauce

Add to my favorites

Recipe adapted from:
Alex Snodgrass/The Defined Dish

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Egg Free Gluten Free Keto Nut Free Paleo Soy Free Whole 30
Enjoy your favorite teppanyaki restaurant chicken and vegetable dish right at home, complete with mustard dipping sauce.
https://thedefineddish.com/hibachi-style-chicken-with-magic-mustard-sauce/

Hibachi Style Chicken with Magic Mustard Sauce quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://thedefineddish.com/hibachi-style-chicken-with-magic-mustard-sauce/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a food processor or blender combine all of the magic mustard sauce ingredients and blend until smooth.
Heat a wok or large skillet over high heat. Add the oil and when very hot (it should be just smoking), add chicken and season with salt and pepper. Spread the chicken in a single layer and cook until all sides are golden brown and the chicken is cooked through, tossing occasionally, about 7 minutes.
When chicken is cooked through, use a slotted spoon to transfer onto a plate. Set aside.
In the same skillet, add the ghee and melt. Then add the onions, carrots, zucchini, and mushrooms. Cook, stirring occasionally until just cooked and slightly tender (you don't want them too soft, I like a little crunch to mine still), about 4 minutes.
Add chicken back into the skillet with the sesame seeds. Stir and saute for 2 more minutes.
Transfer to a plate and serve with the Magic Mustard Sauce.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
MAGIC MUSTARD SAUCE:
4 teaspoon ground mustard powder
4 tablespoon warm water
6 tablespoon tahini
1 cup coconut aminos
2 teaspoon Red Boat Fish Sauce
1-inch piece fresh ginger peeled
4 clove garlic
FOR THE STIR FRY:
4 pound boneless skinless chicken thigh trimmed, and cut into 1 inch chunks
1 white onion thinly sliced
16 baby bella mushroom stems removed and cut into fourths
4 zucchini small cut into thin short strips
4 carrot small, cut into thin short strips
4 tablespoon avocado oil
2 tablespoon ghee sub butter if not Whole30
2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
2 tablespoon toasted sesame seeds

Cooking Tools Required
12-inch nonstick skillet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Slotted spoon, Top Stove, Wok, Wooden Spatula

Reheating/Serving Instructions
Heat in a saute pan over medium heat until heated through.

Nutrition
Calories: 415kcal | Carbohydrates: 15g | Protein: 39g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1198mg | Potassium: 942mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4284IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Japanese Style Chicken Curry over Rice
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Japanese Style Chicken Curry over Rice

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 7 ounces

Egg Free Nut Free
This authentic Japanese curry is mild on heat and slightly sweet from just a touch of honey and apple. It is served over rice, and unlike many restaurant curries it's made completely from scratch!

Japanese Style Chicken Curry over Rice quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat the oil in a large sauté pan over medium heat and add the onions. Sauté until golden brown, about 10 minutes.
While the onions are cooking prepare the rice by first rinsing in a fine-mesh colander. Place drained rice in a medium saucepan and add the water. Bring to a boil, turn down to a simmer and cook for
When the onions are done, turn the heat to medium-high and add the chicken. Cook for several minutes, allowing it to brown up a bit, then add 3 cups water, carrots, and potatoes; cover and bring to a boil. Lower heat to medium-low and add the apple, salt and curry powder. Cover and simmer for about 15-20 minutes or until the carrots and potatoes are tender.
Meanwhile, make the roux by adding the butter to a small saucepan over medium low heat. When butter has melted, whisk in the flour. Cook until the flour starts to turn a medium gold, about 5 minutes. Add the curry powder, cayenne pepper, and freshly ground black pepper, stirring until fragrant, about 1 minute. Next add the ketchup, Worcestershire sauce, and honey, mixing well to combine. Whisk in 1 cup water. Once smooth pour roux mixture into the chicken/vegetable pot, stirring to prevent lumps and bring to a boil. Add the peas and turn down to a simmer. Cook for 10 minutes until sauce has thickened and chicken is cooked through. Serve over rice.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
For the white rice:
2 1/2 cup medium-grain white rice cooked according to package directions
For the curry:
1 tablespoon avocado oil
1 onion large, diced
2 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
3 cup water
2 carrot cut into ½-inch discs
3 Yukon Gold potato large, cut into 1-inch pieces
1 apple small, peeled, cored and finely grated
2 teaspoon Kosher salt more or less to taste
1 teaspoon curry powder S&B brand preferred (or regular curry, but not madras)
½ cup frozen green peas
For the roux:
4 tablespoon butter
1/4 cup all-purpose flour
2 tablespoon curry powder S&B brand preferred (or regular curry, but not madras curry)
1/4 teaspoon cayenne pepper or to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 teaspoon honey
1 cup water

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat rice and curry separately in the microwave on medium power until heated through. Store rice and curry separately in the refrigerator.

Nutrition
Calories: 410kcal | Carbohydrates: 56g | Protein: 25g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 661mg | Potassium: 743mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2316IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Sukiyaki
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Sukiyaki

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Gluten Free
This classic Japanese dish consists of noodles, beef, tofu, and vegetables simmered in an umami rich broth. Add a side of white rice for a complete meal.

Sukiyaki quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Start by making the konbu stock. Boil 1 ½ cups water; add the kelp piece, then turn off heat and let stand for 20 minutes.
Soak mushrooms in warm water until soft, about 20 minutes. Drain and reserve.
Meanwhile prepare meat, vegetables, noodles and tofu for cooking.
Heat a large sauté pan to medium-high. Add oil and sauté meat until cooked to medium-rare. Remove meat and reserve.
Add half the reserved konbu stock to the unwashed pan, along with the soy sauce, mirin, and sugar. Bring to a boil.
Add the tofu, shirataki noodles, cabbage, and leeks. Bring to a boil again and add reserved shiitake mushrooms, spinach, and beef. Drop in eggs (without stirring) if using, and cook until semi-firm, about 5 minutes.
Taste broth and add additional konbu stock if desired for less salty broth.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 tablespoon avocado oil
1 ½ pound rib eye or sirloin steak thinly sliced against the grain into 1x2 inch slices
16 ounce extra firm tofu 1 cake, cut into 1 inch cubes,
5 ounce drained shirataki noodles OR Miracle Noodles rinsed and drained
½ head Napa cabbage cut crosswise into 1 ½ inch strips
8 dried shiitake mushroom soaked in hot water
1 bunch fresh spinach cut into 2 inch lengths
2 leek cut diagonally into 1 inch lengths and thoroughly rinsed (white parts only)
Optional:
4 egg
COOKING BROTH
1 6-inch piece kelp or nori available at Asian market, or leave out
1 ½ cup water
1 cup soy sauce
1 cup mirin
4 tablespoon granulated sugar

Cooking Tools Required
12-inch skillet

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 155kcal | Carbohydrates: 18g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1035mg | Potassium: 575mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4654IU | Vitamin C: 30mg | Calcium: 133mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Vegetable Sushi Roll
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Vegetable Sushi Roll

Add to my favorites

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: 1/2 roll, about 4 pieces

Dairy Free Egg Free Gluten Free Nut Free Oil Free Vegan Vegetarian
This sushi roll is made with spinach, shiitake mushrooms, carrots, and cucumber. It's best eaten the same day it's prepared.

Vegetable Sushi Roll quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook rice according to package directions.
Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
plastic wrap for covering rolling mat (optional)
5 sheet nori sheet
1 bunch spinach blanched and squeezed dry into thin strips
5 dried shiitake mushroom rehydrated, sliced into 1/4 inch strips
2 carrot blanched, then sliced into pencil sized pieces
1 cucumber peeled and sliced into pencil sized pieces
2 teaspoon wasabi
Optional for serving:
pickled ginger
soy sauce
wasabi
For the sushi rice:
2 cup medium-grain white rice
½ cup seasoned rice vinegar

Cooking Tools Required
9x13 inch glass baking dish, Saucepan with lid

Reheating/Serving Instructions
If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Yakitori with Mirin Glaze
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Yakitori with Mirin Glaze

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 skewer

Dairy Free Egg Free Nut Free
This traditional Japanese street food is typically grilled, however this version is broiled and topped with a sweet soy glaze.

Yakitori with Mirin Glaze quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a small saucepan combine the soy sauce, sugar, sake, and mirin. Bring to a boil over medium-high heat, turn heat down and simmer for 5 minutes.
Meanwhile pre-heat oven broiler and prepare chicken.
Skewer chicken and onions, alternating each, so you have 4-5 pieces of chicken and 3 pieces of onion on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler and broil chicken about 4 minutes per side.
During the last 3 minutes of cooking, brush the skewers with the glaze on both sides, turning them often, so they don’t burn. Brush the skewers with the glaze a second time in the final minute of cooking.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 5-inch bamboo skewer soaked in warm water for 30 minutes
3 pound boneless skinless chicken thigh cut into bite-size pieces
1 bunch green onion cut into 1-inch lengths
For the mirin glaze:
1/3 cup soy sauce
3 tablespoon granulated sugar
1/3 cup sake
1/3 cup mirin

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Pastry brush, Saucepan, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat in oven at 350 degrees until heated through, or place in microwave.

Nutrition
Calories: 203kcal | Carbohydrates: 8g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 614mg | Potassium: 358mg | Fiber: 1g | Sugar: 6g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Extra Vegetable Fried Rice
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Extra Vegetable Fried Rice

Add to my favorites

Recipe adapted from:
Cookie and Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Nut Free Refined Sugar Free Vegetarian
If you prefer more vegetables than rice, this tasty recipe is perfect for you, plus it offers a variety of seasonal veggies. Please note for larger servings a large wok is a must.
https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

Extra Vegetable Fried Rice quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.

Cook Times

Active Prep35

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 cup medium grain brown rice cooked according to package directions
5 tablespoon avocado oil divided
4 egg whisked together
2 white onion small, finely chopped
4 carrot medium, finely chopped
1 cup snow peas
1 cup broccoli cut into very small pieces for quick cooking
1 cup red bell pepper
1 cup frozen green peas
1/2 teaspoon Kosher salt more or less to taste
2 tablespoon fresh ginger grated
4 clove garlic large, pressed or minced
Pinch crushed red pepper
2 cup baby kale
6 stalk green onion chopped
2 tablespoon low-sodium soy sauce
2 teaspoon toasted sesame oil
Optional for serving:
chili-garlic sauce

Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wok

Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through or in a saute pan on the cooktop.

Nutrition
Calories: 251kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 289mg | Potassium: 414mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6323IU | Vitamin C: 56mg | Calcium: 88mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Chicken Teriyaki-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Chicken Teriyaki-Low FODMAP

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4.5 ounces

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free
A classic Japanese dish made with grilled chicken thighs, topped with a delicately sweet soy-based sauce. Pair with plain or fried rice and one of our many vegetable side dishes. Chicken can also be cooked in a pan on the cooktop, if a grill is not available.

Chicken Teriyaki-Low FODMAP quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Marinate Chicken
Mix marinade ingredients in a large bowl.
Pierce chicken thighs with a fork several times on each side and place in the bowl of marinade.
Teriyaki Sauce
While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to low and let simmer until sauce thickens up a bit, about 5 minutes.
When ready to cook, drain chicken, discarding marinade. Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more. Plate and serve with additional teriyaki sauce.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
3/4 cup gluten free soy sauce
1/4 cup sake
1/4 cup mirin sweet cooking wine
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
Teriyaki Sauce
1 1/3 cup gluten free soy sauce
1/2 cup sake
1/2 cup mirin
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
1 1/2 cup granulated sugar
Chicken
3 pound boneless skinless chicken thigh

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

Reheating/Serving Instructions
Reheat on grill, saute pan or heat covered in the microwave at reduced power.

Nutrition
Calories: 230kcal | Carbohydrates: 12g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1598mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 33IU | Calcium: 18mg | Iron: 2mg | Phosphorus: 288mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Garlic Sesame Tofu
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Garlic Sesame Tofu

Add to my favorites

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

Garlic Sesame Tofu quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

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

Cook Tools and Details

Print Recipe
Ingredients Scale

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

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Yakisoba
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Yakisoba

Add to my favorites

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
These Japanese stir-fried noodles with pork, carrots, onions, and cabbage make a great one dish meal the whole family will love. Have your chef toss in whatever vegetables you have leftover to create a unique meal just for you!

Yakisoba quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a small bowl, mix together the ingredients for the yakisoba sauce. Set aside.
Heat a large sauté pan or wok to medium-high heat and add oil. Stir-fry the pork until 2/3 cooked. Add carrots and onion, and stir-fry for a couple of minutes. Add cabbage and green onions to the pan and stir-fry for a minute.
Loosen noodles and add to the sauté pan. Pour 1/4 cup of water over the noodles and cover pan. Turn down the heat to medium and steam for a few minutes.
Remove the lid and add yakisoba sauce, stirring noodles quickly and mixing with the meat and vegetables. Divide yakisoba among four plates. Sprinkle with ao-nori and beni-shoga just before serving.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
YAKISOBA SAUCE
1/4 cup Worcestershire sauce
3 tablespoon Ketchup
3 tablespoon soy sauce
3 tablespoon oyster sauce
20 ounce Chinese style noodle dry, cooked according to package directions, slightly undercooked OR spaghetti pasta
1 tablespoon avocado oil
1 pound boneless pork loin thinly sliced against the grain, and seasoned with 2 teaspoons soy sauce and 1 teaspoon cornstarch (thoroughly mixed)
1 cup carrot peeled and julienned
1/2 yellow onion medium, thinly sliced lengthwise
4 cup green cabbage thinly sliced
4 stalk green onion sliced on the diagonal into 1 inch pieces
1/4 cup water

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove, Vegetable Peeler, Wok

Reheating/Serving Instructions
Heat in microwave on medium-high heat until heated through or heat in a sauté pan.

Nutrition
Calories: 105kcal | Carbohydrates: 7g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 595mg | Potassium: 363mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2242IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Tofu & Cauliflower Fried Rice
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Tofu & Cauliflower Fried Rice

Add to my favorites

Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

Tofu & Cauliflower Fried Rice quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook the rice according to package directions.
Meanwhile, add the tofu to a bowl with 1/4 of the tamari sauce and the rice vinegar. Stir to combine and ensure the tofu is well coated.
Heat the sesame oil over medium heat. Add the seasoned tofu and cook for five to six minutes or until browned. Transfer to a plate or bowl and set aside.
To the same pan add the carrots, edamame, and water. Cover with a lid and steam for about five minutes until the carrots are just tender.
Add the garlic and half of the green onion and stir to combine then add the remaining tamari and sriracha. Stir well and ensure the tamari is bubbling before adding the cauliflower rice, cooked brown rice, and tofu to the pan. Stir to combine and continue to cook for two to three minutes or until the cauliflower rice is tender.
Stir in the remaining green onions. Season with additional tamari or salt if needed.
Divide between plates or bowls and enjoy.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook20

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 cup brown rice cooked according to package directions
32 ounce medium firm tofu extra-firm, pressed then crumbled into pieces
10 tablespoon tamari sauce divided
15 teaspoon rice vinegar
8 teaspoon sesame oil
5 carrot medium, peeled and chopped
2 1/2 cup frozen edamame thawed and shelled
1 1/2 cup water
10 clove garlic minced
15 stalk green onion sliced, divided
8 teaspoon Sriracha sauce
5 cup frozen riced cauliflower fresh

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

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

Nutrition
Calories: 332kcal | Carbohydrates: 49g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1146mg | Potassium: 569mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5280IU | Vitamin C: 47mg | Calcium: 180mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Fried Rice with Soy Sauce and Eggs 2
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Fried Rice with Soy Sauce and Eggs 2

Add to my favorites

Recipe adapted from:
Jun Cai

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups

Nut Free Vegetarian
This hearty dish includes bok choy, onion, and ginger, and was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

Fried Rice with Soy Sauce and Eggs 2 quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
1. Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with egg yolk before using.
2. Heat wok or sauté pan over medium-high heat, add half onion, ginger, red chili, soy sauce, dark soy sauce stew 5 minutes filter
3. When pan is hot add oil then the diced carrots and half onion, Saute for a couple minutes. Add the egg white chopping them into small pieces as they cook.
4. Add the rice, breaking up any large chunks.
5. Add the bok choy Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
6. Add white pepper; chicken bouillon powder, taste and correct seasonings.
7. Remove from heat and add sesame oil and green onion

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook35

Passive10

Total Time1 hour 20 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup long grain white rice
3 tablespoon avocado oil
3 each egg
2 each carrot
3 head baby bok choy
3 tablespoon soy sauce
1.5 teaspoon dark soy sauce
2 teaspoon sesame oil
3 each dry red chili
3 stalk green onion
1 teaspoon fresh ginger
1 each yellow onion
1 tablespoon white pepper
2 tablespoon chicken bouillon powder

Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Vegetable Peeler, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through or on the cooktop over medium-high heat.

Nutrition
Calories: 362kcal | Carbohydrates: 55g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1036mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3613IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Teriyaki Turkey Bowl with Broccoli
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Teriyaki Turkey Bowl with Broccoli

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Heart Healthy Nut Free
This teriyaki-inspired turkey bowl pairs lean ground turkey with steamed broccoli for a balanced, fiber-rich meal.

Teriyaki Turkey Bowl with Broccoli quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook the brown rice according to package instructions
Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
In a large skillet, heat avocado oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
Add the garlic powder, black pepper, rice vinegar, and teriyaki sauce to the turkey, stirring to combine. Let it simmer for 2-3 minutes.
Serve the cooked turkey mixture over the cooked rice, with steamed broccoli on the side. Garnish with sesame seeds and red pepper flakes, if desired.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound ground turkey
3 cup broccoli florets
3 tablespoon low-sodium teriyaki sauce
1 tablespoon avocado oil
1 tablespoon rice vinegar
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 cup brown rice
Optional for garnish:
1 tablespoon sesame seeds
1/4 teaspoon crushed red pepper

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
Heat in a saute pan over medium heat until heated through or in the microwave on high power.

Nutrition
Calories: 381kcal | Carbohydrates: 44g | Protein: 34g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 602mg | Potassium: 732mg | Fiber: 4g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 61mg | Calcium: 76mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Vegetable Sushi Roll-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Vegetable Sushi Roll-Low FODMAP

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 roll, about 4 pieces

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free Oil Free Vegan Vegetarian
This sushi roll is made with spinach, red bell peppers, carrots, and cucumber. It's best eaten the same day it's prepared.

Vegetable Sushi Roll-Low FODMAP quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Cook rice according to package directions.
Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
plastic wrap for covering rolling mat (optional)
bamboo rolling mat
5 sheet nori sheet
1 bunch spinach blanched and squeezed dry into thin strips
1 red bell pepper sliced into 1/4 inch strips
2 carrot blanched, then sliced into pencil sized pieces
1 cucumber peeled, sliced into pencil sized pieces
Optional for serving:
pickled ginger
gluten free soy sauce
wasabi
For the sushi rice:
2 cup medium-grain white rice
½ cup seasoned rice vinegar

Cooking Tools Required
9x13 inch glass baking dish, Saucepan with lid

Reheating/Serving Instructions
If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

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

Add to my favorites

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/

Garlic Butter Cashew Chicken quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

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

Cook Tools and Details

Print Recipe
Ingredients Scale

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

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
Add to my favorites

Sheet Pan Sesame Miso Chicken and Sweet Potatoes
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Sheet Pan Sesame Miso Chicken and Sweet Potatoes

Add to my favorites

Recipe adapted from:
Tieghan Gerard

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Lower Carb
Marinated chicken baked until glazed in a yummy miso sauce. Then sweet potatoes and asparagus are baked together on a sheet pan.
https://www.halfbakedharvest.com/sesame-miso-chicken/

Sheet Pan Sesame Miso Chicken and Sweet Potatoes quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.halfbakedharvest.com/sesame-miso-chicken/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat the oven to 450° F.
In a square baking dish, mix the sesame oil, miso paste, tamari/soy sauce, ginger, garlic, honey, chili flakes, and green onions. Add the chicken and toss to fully coat. Sprinkle the chicken with sesame seeds. Bake 20 minutes, until cooked through. If desired, you can broil the chicken for 1-2 minutes to help it caramelize on top.
During the same time, rub a baking sheet with oil. Add the sweet potatoes and asparagus. Toss with olive oil, salt, and pepper. Bake 15 minutes, toss and cook another 5 minutes until the potatoes are crisp.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 tablespoon sesame oil
2 tablespoon miso paste red or white
1/4 cup soy sauce
1 tablespoon fresh ginger grated
2 clove garlic chopped
2 teaspoon honey
1/2 teaspoon crushed red pepper
2 tablespoon green onion chopped
2 pound boneless skinless chicken thigh
2 tablespoon sesame seeds
Bake:
2 tablespoon extra virgin olive oil
3 each small sweet potato sliced
1 bunch asparagus ends trimmed
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 15 minutes or until heated through.

Nutrition
Calories: 314kcal | Carbohydrates: 8g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1320mg | Potassium: 779mg | Fiber: 2g | Sugar: 4g | Vitamin A: 759IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No

Active filters

Chicken Teriyaki

Chicken Teriyaki

Cook Tools and Details

Ingredients Scale

Instructions

Marinate Chicken

Teriyaki Sauce

Cook Times

Ingredients

Ingredients

Marinade

Teriyaki Sauce

Chicken

Cooking Tools Required

Nutrition

Yakitori Chicken

Yakitori Chicken

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Baked Ginger-Tamari Tofu

Baked Ginger-Tamari Tofu

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

For the marinade:

To finish:

Cooking Tools Required

Nutrition

Crispy Baked Tofu

Crispy Baked Tofu

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Aromatics:

For the stir fry:

For the cauliflower fried rice:

Cooking Tools Required

Nutrition

Hibachi Style Chicken with Magic Mustard Sauce

Hibachi Style Chicken with Magic Mustard Sauce

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

MAGIC MUSTARD SAUCE:

FOR THE STIR FRY:

Cooking Tools Required

Nutrition

Japanese Style Chicken Curry over Rice

Japanese Style Chicken Curry over Rice

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients