Tofu, Noodle and Veggie Bowl with Ginger Nectarine Vinaigrette
Ingredients
- 1 block tofu
- Small package sliced shiitake mushrooms
- Small bag brussel sprouts
- Bundle asparagus
- Half of a seedless cucumber
- Baby spinach or other greens
- Noodles
- Red chili flakes
- Fresh mint
Vinaigrette
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 tablespoons avocado oil
- 1 tablespoon coconut aminos
- 1.5 teaspoons grated fresh ginger
- 1 garlic clove
- 1 nectarine
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
Preparation
Saute 1 block tofu cut into 1cm cubes and a small package of sliced shiitake mushrooms in a bit of oil until browned on a few sides.
Roast a small bag of brussel sprouts cut in half and a bundle of asparagus with tough bottom ends trimmed off.
Chop half of a seedless cucumber.
Cook 1 diced nectarine over medium-low heat with a dash of water for about 3 to 5 minutes covered until very soft.
Blend the vinaigrette ingredients: 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 3 tablespoons avocado oil, 1 tablespoon coconut aminos, 1.5 teaspoons grated fresh ginger, 1 garlic clove, the cooked nectarine, 1/8 teaspoon kosher salt, and 1/8 teaspoon pepper.
Plate all the veggies over baby spinach or other greens along with a bit of noodles.
Drizzle the vinaigrette over the top.
Top with red chili flakes and fresh mint.
Tips
This dish is perfect for using up leftover veggies and noodles.
The vinaigrette makes 2-3 servings.
