5-Minute Microwave Salmon Rice Bowl with Bok Choy

If you don’t have time to cook, you’ll love this 5-minute Salmon Rice Bowl with Bok Choy made in the microwave! Microwave Salmon Rice Bowl For the quickest, flakiest, most perfectly cooked salmon – use your microwave! This whole meal, salmon and veggie…

If you don’t have time to cook, you’ll love this 5-minute Salmon Rice Bowl with Bok Choy made in the microwave! Microwave Salmon Rice Bowl For the quickest, flakiest, most perfectly cooked salmon – use your microwave! This whole meal, salmon and veggies cooks in 5 minutes, and it comes out perfectly every time! It’s my

Teriyaki Shrimp Quinoa Bowls with Mango-Cucumber Salsa

These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Mango-Cucumber Salsa. Teriyaki Shrimp Quinoa Bowls I love grain bowls. I usually gravitate to rice bowls, but I also love on…

These fresh and delicious Teriyaki Shrimp Quinoa Bowls seasoned with honey, ginger, and soy sauce are topped with avocado and a Mango-Cucumber Salsa. Teriyaki Shrimp Quinoa Bowls I love grain bowls. I usually gravitate to rice bowls, but I also love one with quinoa. This shrimp teriyaki bowl is perfect! To give the quinoa extra

Red Thai Coconut Curry Shrimp

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If you love Thai food, you’ll love this easy Red Thai Coconut Curry Shrimp, the perfect balance of sweet, spicy and savory flavors!

shrimp over rice in a bowl

Red Thai Coconut Curry Shrimp

When I go out for Thai, I love getting coconut curry shrimp! Red Thai Coconut Curry Shrimp is a flavorful dish made with a blend of Thai red curry paste, coconut milk, and fish sauce. It’s delicious served over jasmine rice but you can also serve it over cauliflower rice. It is known for its balance of sweet, spicy and savory flavors and the creamy texture from the coconut milk. For more Thai inspired recipes you may also like these Drunken Noodles with Shrimp, and this Thai Shrimp Pineapple Stir Fry.

Red Thai Coconut Curry Shrimp with cilantro on top over rice

Here’s a great dish for those of you who love Thai-inspired flavors. If you’ve never used fish sauce before, don’t let the smell fool you. It blends with the other flavors and really adds to this dish.

Red Thai curry paste is a key ingredient in this dish and it is made from a blend of chili peppers, lemongrass, shallots, galangal, kaffir lime leaves, and other spices. The paste is readily available at most supermarkets in the Asian section.

Red Thai Coconut Shrimp Variations

  • Add vegetables: Try a variety of vegetables such as bell peppers, onions, and carrots.
  • Aromatics and citrus: Some recipes may also include other ingredients like ginger, and lime juice to add additional flavor.

How To Serve

This dish is often served over steamed jasmine rice, but you can also serve it with noodles like rice noodles or even over quinoa or cauliflower rice as a low-carb option.

Red Thai Coconut Curry Shrimp in a skillet

More Thai-Inspired Recipes

Thai Coconut Curry Shrimp in a bowl with rice.
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Red Thai Coconut Curry Shrimp

2
135 Cals 18 Protein 5 Carbs 4.5 Fats
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Thai
If you love Thai food, you'll love this easy Red Thai Coconut Curry Shrimp, the perfect balance of sweet, spicy and savory flavors!

Ingredients

  • 1 teaspoon oil
  • 4 medium scallions, whites and greens separated, chopped
  • 1 tbsp Thai red curry paste, or more to taste
  • 2 cloves garlic, minced
  • 1 lb shrimp, peeled and deveined
  • 6 ounces canned light coconut milk
  • 2 teaspoons Asian fish sauce
  • 1/4 cup fresh cilantro or scallions, chopped
  • salt to taste

Instructions

  • In a large nonstick skillet, heat oil on medium-high.
  • Add scallion whites and curry paste and sauté 1 minute until fragrant.
  • Add the shrimp and garlic, season with a few pinches of salt and cook about 2 minutes, to brown.
  • Add coconut milk and fish sauce and mix well.
  • Let the shrimp simmer about 2-3 more minutes, until the shrimp is cooked through.
  • Remove from heat, mix in scallion greens and cilantro.
  • Serve over rice or cauliflower rice and enjoy!

Nutrition

Serving: 1/4th, Calories: 135kcal, Carbohydrates: 5g, Protein: 18g, Fat: 4.5g, Saturated Fat: 2g
Keywords: coconut milk, Gluten Free, red curry paste, shrimp, Thai shrimp

Categories:

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Easy Dumpling Soup

Easy Dumpling Soup is the perfect quick lunch or dinner because it’s endlessly versatile, insanely budget-friendly, and can be made in 15 minutes.

The post Easy Dumpling Soup appeared first on Budget Bytes.

Easy Dumpling Soup is one of my absolute favorite things to throw together if I want a quick-and-simple homemade lunch or an effortless dinner that’s still wholesome, comforting, and budget-friendly. I’ve designed this recipe to be as versatile as possible, dressing up mostly store-bought ingredients, in order to scratch that “itch” for whatever takeout favorite I’m craving when ordering out isn’t on the menu.

A large white bowl filled with dumpling soup and surrounded by a small bowl of white sesame seeds, an open jar of chili crisp and an orange decorative towel.

What is dumpling soup?

Our version of dumpling soup is a quick, semi-homemade soup inspired by dumpling soups found in Chinese, Korean and Japanese cuisines. The soup features a savory clear broth, delicate meat-filled dumplings, fresh greens, and an array of condiments to sprinkle on top. Here’s what you need for this Easy Dumpling Soup:

  • Frozen dumplings — You can find Asian-style dumplings in the freezer section, usually filled with pork, vegetables, shrimp, or a combination of those ingredients.
  • Broth — We fortified our vegetable broth with soy sauce and toasted sesame oil!
  • A handful of fresh greens — like sliced green onions, fresh spinach, or baby bok choy
  • Condiments — Use anything your heart desires! Try chili crisp, sesame seeds, black vinegar, cilantro, and more!

Is this an authentic recipe?

No, this is not an authentic dumpling soup, but we highly encourage you to read more about the wide variety and rich culture surrounding dumplings. Also, check out these recipes for authentic Chinese potstickers and Xiaolongbao (soup dumplings), Korean mandu, and Japanese gyoza.

What kind of dumplings to buy

Most grocery stores offer a variety of frozen dumplings options of different sizes, shapes, and fillings (usually pork, vegetable, shrimp, or a combination of those flavors)—and any type of frozen dumpling will work for this recipe. If you’re operating on an extra-tight budget, visiting an Asian grocery store is a great place to find a wider selection, larger quantities, and even lower prices.

How to know the dumplings are fully cooked:

Frozen dumplings are usually on the smaller side, so they cook quickly when added to boiling broth. However, since our suggested cook time is only based on the handful of brands we’ve tried (and there are so many others!), I highly recommend consulting the package directions on your dumplings to ensure you are cooking them long enough—as well as checking the suggested serving size to make sure you are preparing enough for two people.

Are the leftovers ANY good?

I would not recommend saving these leftovers. As it sits, the dumplings will keep soaking up the broth until they bloat and then fall apart. Instead, just make the amount you think you will eat, which is why I’ve developed the recipe for two servings rather than four. Since it comes together so quickly, it wouldn’t be the end of the world if you decided to make it twice in one night! 

A close up view of dumpling soup in a white bowl topped with white sesame seeds and chili crisp.

Take your Dumpling Soup to the next level

Some great flavor and topping additions for this soup are: 

  • Cubed tofu, cooked chicken, or another prepared protein
  • Mushrooms, or other fresh or frozen vegetables
  • Half of a hard-boiled egg
  • Fish sauce
  • Kimchi
  • Cilantro
  • Mirin 
  • Rice Vinegar or Lime Juice
  • Miso paste
  • A prepared sauce like Scheuzan chili oil, chili garlic sauce, sriracha, teriyaki sauce, or a prepared “dumpling sauce”
  • Sesame seeds, crushed nori, or a store-bought Furikake blend

My go-to Topping combinations

Plan to add any extra condiments and toppings directly to each serving bowl, so each person can mix and match them to suit their tastes. My go-to topping combinations are (per bowl): 

  • 1 Tbsp kimchi + handful of torn cilantro 
  • ¼ tsp Szechuan chili oil + hardboiled egg 
  • Sliced mushrooms + nori + sesame seeds
A close up view of dumpling soup in a white bowl topped with white sesame seeds and chili crisp.
Print

Easy Dumpling Soup

Easy Dumpling Soup is the perfect quick dinner because it’s endlessly versatile, insanely budget-friendly, and can be made in 15 minutes.
Course Dinner, Lunch
Cuisine Asian, Chinese, Japanese, Korean
Total Cost $2.98 RECIPE / $1.49 SERVING
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 bowls
Calories 290kcal

Ingredients

  • 10 frozen dumplings* $2.00
  • 2 cups vegetable broth** $0.24
  • 1 Tbsp soy sauce $0.06
  • 1 tsp toasted sesame oil $0.06
  • 1 green onion, thinly sliced, white and green parts separated $0.11
  • 1/2 cup fresh spinach*** $0.15

Garnishes, optional

Instructions

  • Combine the vegetable broth, soy sauce, toasted sesame oil, and the white parts of a sliced green onion in a medium-sized pot. (If using, also add the fish sauce, pre-cooked proteins or tofu, and any fresh or frozen vegetables that need time to soften.)
  • Bring the broth up to a boil on medium-high heat. Once boiling, add the dumplings.
  • Cover the pot and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Consult package directions.)
  • Turn off the heat and stir in the green parts of the sliced green onion and a handful of spinach.
  • Split the soup into 2 serving bowls and top with any desired condiments.

See how we calculate recipe costs here.

Notes

*You can use any flavor (pork, vegetable, chicken, etc.), but I prefer ones with pork and vegetables.
**We use Better Than Bouillon mixed to make all of our broths. If substituted with a low-sodium broth, the final dish may need more salt. 
***or baby bok choy

Nutrition

Serving: 1bowl of soup | Calories: 290kcal | Carbohydrates: 46g | Protein: 8g | Fat: 9g | Sodium: 1809mg | Fiber: 3g
A single dumpling parcel on a black spoon raised above a large white bowl filled with dumpling soup topped with white sesame seeds and red chili crisp and an orange decorative towel.

How to Make easy dumpling soup – Step by Step Photos

A measuring cup of soup is poured into a small saucepan containing soy sauce, toasted sesame oil and the white parts of a green onion.

In a medium-sized pot, combine 2 cups of vegetable broth, 1 Tablespoon of soy sauce, 1 teaspoon of toasted sesame oil, and the white parts of a thinly sliced green onion (set the green parts aside for garnish), and cook over medium-high heat. You should also add the fish sauce now, if using — as well as any other extra ingredients that require some cooking time, like leftover cooked proteins from the fridge, tofu, mushrooms, or any other fresh or frozen vegetables that need time to soften.

Frozen dumplings in a white bowl being poured into a pot of boiling broth.

Bring the broth up to a boil on medium-high heat. Once boiling, add 10 frozen dumplings. Cover and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Check out the suggested cooking time on your dumpling packaging to insure this will be enough time to cook them all the way through — at the same time, also check the nutrition label to make sure you add the correct amount for two servings.)

A pile of fresh spinach sitting on top of a pot full of warm dumpling soup.

Turn off the heat and stir in 1/2 cup of fresh spinach and the reserved green onion slices.

A medium-sized pot of finished dumpling soup.

Split the soup into two serving bowls and top each bowl with your desired garnishes. We chose to sprinkle ours with a few sesame seeds and a heaping spoonful of Sichuan Chili Crisp!

A close up view of dumpling soup in a white bowl topped with white sesame seeds and chili crisp.

GET IN MY BELLY!

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Spicy Hearts of Palm Noodle Stir Fry with Ground Chicken

This quick and easy, Spicy Hearts of Palm Noodle Stir Fry with Chicken is made with ground chicken, ginger, sesame oil, hoisin sauce, and sambal oelek – under 15 minutes! Spicy Hearts of Palm Noodles with Chicken If you want an easy way to get more veggies in your diet, I’m obsessed with these low-carb, gluten-free […]

The post Spicy Hearts of Palm Noodle Stir Fry with Ground Chicken appeared first on Skinnytaste.

This quick and easy, Spicy Hearts of Palm Noodle Stir Fry with Chicken is made with ground chicken, ginger, sesame oil, hoisin sauce, and sambal oelek – under 15 minutes!

Spicy Hearts of Palm Noodle Stir Fry with Chicken
Spicy Hearts of Palm Noodles with Chicken

If you want an easy way to get more veggies in your diet, I’m obsessed with these low-carb, gluten-free hearts of palm noodles. They’re so healthy – you’re pretty much eating a big bowl of veggies! And they’re much better than zucchini noodles because they’re not watery and have a similar texture to noodles. I used hearts of palm noodles in place of pasta in this peanut stir fry and loved it so much I created this spicy chicken version. I have already whipped up this dish for lunch a few times.

(more…)

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Asian Chicken Lettuce Wraps

Quick and easy Asian Lettuce Wraps are delicious! Made with ground chicken, shiitake mushrooms, water chestnuts with a spicy hoisin sauce. Asian Lettuce Wraps Some of you probably know how much I love using lettuce leaves as a wrap for everything from Turkey Taco Lettuce Wraps and Buffalo Chicken Lettuce Wraps to BLT Lettuce Wraps and Thai Chicken Peanut Lettuce […]

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Quick and easy Asian Lettuce Wraps are delicious! Made with ground chicken, shiitake mushrooms, water chestnuts with a spicy hoisin sauce.

Asian Chicken Lettuce Wraps
Asian Lettuce Wraps

Some of you probably know how much I love using lettuce leaves as a wrap for everything from Turkey Taco Lettuce Wraps and Buffalo Chicken Lettuce Wraps to BLT Lettuce Wraps and Thai Chicken Peanut Lettuce Tacos. They instantly make the dish low in carbs and calories and don’t interfere with the flavors of the filling. This Asian Lettuce Wrap recipe is no exception. Inspired by the restaurant, PF Chang and so delicious, I can’t wait for you to try them!

(more…)

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Garlic-Ginger Chicken Stir-Fry

Garlic-Ginger Chicken Stir-Fry is a quick and easy stir-fry with chicken breast, bok choy, red onion, peanuts and basil. Garlic-Ginger Chicken Stir-Fry Ginger, soy sauce, garlic, and chili paste turn boring chicken breast into a delicious main dish that’s just right for dinner or lunch the next day. It’s perfect on its own or with […]

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Garlic-Ginger Chicken Stir-Fry is a quick and easy stir-fry with chicken breast, bok choy, red onion, peanuts and basil.

Chicken Stir Fry
Garlic-Ginger Chicken Stir-Fry

Ginger, soy sauce, garlic, and chili paste turn boring chicken breast into a delicious main dish that’s just right for dinner or lunch the next day. It’s perfect on its own or with rice or noodles to soak up the sauce. More chicken stir-fry recipes you will love are Chicken and Broccoli Stir-Fry, and Chicken Zucchini Stir-Fry, and if you like beef you’ll love this Skirt Steak and Bok Choy Stir-Fry.

(more…)

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Sushi Bowls

Homemade Sushi Bowls are a fast, easy, and inexpensive alternative to eating out. Get your sushi fix without spending a fortune!

The post Sushi Bowls appeared first on Budget Bytes.

Confession: I’ve been spending way too much on sushi lately. But I don’t have the skill to make beautifully rolled sushi at home. So when that sushi craving hits, I just whip up an easy sushi bowl instead. It’s got all of the components of California roll piled into a bowl instead. They’re not fancy, for sure, but they’ll crush that sushi craving without leaving you $30 in the hole.

Close up overhead view of a sushi bowl with sriracha mayo.

What is in a Sushi Bowl?

I kept this sushi bowl as simple as possible to keep the price low and to make it easy to prepare, but they’re very customizable! My sushi bowls had seasoned sushi rice, a few crunchy vegetables (carrot and cucumber), nori (seaweed), and crab stick. You can jazz these sushi bowls up and make them fancier as your budget allows.

Here are some other fun ingredients to add to sushi bowls:

For Best Results, use short grain rice

Using short grain rice is really important for getting that classic sushi flavor and texture. Those little grains have a high starch content and a very different texture than long grain white rice. Packaged “sushi rice” carries a hefty price tag at regular grocery stores and can be quite expensive, so I suggest checking bulk bins, or better yet making a special trip to an Asian grocer.

Another option is to use Calrose rice, which is fairly common in U.S. grocery stores. Calrose is a medium grain starchy rice grown in California that still works really well for sushi bowls.

What is Imitation Crab?

Imitation crab is what you’ll find in California rolls and a lot of other Americanized sushi. It’s real white fish that has been shaped and flavored to resemble crab meat, but at a much lower price. You can usually find it in stick form, chunks, or flaked. It’s pretty tasty, IMHO, and very affordable!

Close up side view of a sushi bowl.

Seaweed options

Adding a bit of nori (dried seaweed) really goes a long way toward making this bowl taste like real sushi. Luckily, “nori snacks” have become really popular the last few years. They are just smaller single-serving-sized packages of nori rather than the larger packs you’d typically use to roll a lot of sushi. I sliced up a few small squares of nori snack for each bowl and, boom! Done.

How to Store Sushi Bowls

These sushi bowls work really well for meal prep and stay good in the refrigerator for about four days. You definitely want to cool the rice as quickly as possible after cooking and before packing your sushi bowls so that the warm rice doesn’t wilt the vegetables. So after seasoning the rice, spread it out on a baking sheet or in a casserole dish then refrigerate until cooled before packing the sushi bowls into meal prep containers.

Overhead view of a sushi bowl being eaten with chopsticks.
Completed sushi bowl from above on a dark background.
Print

Sushi Bowls

Sushi Bowls are a fast, easy, and inexpensive alternative to your favorite sushi bar. Get your sushi fix without spending a fortune. 
Course Dinner, Lunch, Main Course
Cuisine American, Asian
Total Cost $8.82 recipe / $2.21 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 642kcal

Ingredients

SUSHI RICE

  • 2 cups short grain white rice $1.36
  • 2 cups water $0.00
  • 2 Tbsp rice vinegar $0.27
  • 2 Tbsp sugar $0.02
  • 1 tsp salt $0.05

TOPPINGS

  • 8 oz imitation crab $2.99
  • 1 carrot $0.19
  • 1 cucumber $0.59
  • 1 avocado $1.50
  • 1 pack nori snack $1.15
  • 1 Tbsp sesame seeds $0.18

SRIRACHA MAYO (optional)

  • 4 Tbsp mayonnaise $0.30
  • 2 Tbsp sriracha $0.22

Instructions

  • Place the uncooked short grain rice in a medium sauce pot. Rinse the rice well and drain off as much water as possible.
  • Add 2 cups of fresh water, place a lid on the pot, and bring to a boil over high heat. Once boiling, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 10 additional minutes.
  • To prepare the sushi rice dressing, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar is dissolved. If needed, microwave for 15-30 seconds to help the sugar dissolve.
  • While the rice is cooking, prepare the toppings. Shred or chop the imitation crab, shred or julienne the carrot, slice the avocado, slice the cucumber, and break the nori snacks into smaller pieces. Stir together the mayonnaise and sriracha in a small bowl.
  • When the rice is finished cooking, sprinkle about 1/4 of the vinegar dressing over the rice, then gently fold or stir the rice to combine. Repeat the process until all of the vinegar dressing has been incorporated into the rice.
  • To build your sushi bowls, place about 1 cup of the seasoned sushi rice in a bowl, then top with crab stick, carrot, cucumber, avocado, a few pieces of nori, a pinch of sesame seeds, and a drizzle of the sriracha mayo.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1Bowl | Calories: 642kcal | Carbohydrates: 103g | Protein: 12g | Fat: 20g | Sodium: 1185mg | Fiber: 8g

How to Make Sushi Bowls – Step by Step Photos

Rice being poured into a sauce pot.

Place 2 cups of the uncooked rice in a medium sauce pot. Rinse the rice well and drain off as much of the excess water as possible. Add 2 cups fresh water, place a lid on the pot, then bring the water up to a boil over high heat. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes (make sure it’s simmering the whole time). After 15 minutes, turn the heat off and let the rice rest, lid in place, for an additional five minutes. 

Rice vinegar, sugar, and salt being stirred in a small bowl, the bottle of vinegar on the side.

While the rice is cooking, mix up the rice seasoning. This seasoning gives the rice its characteristic sushi flavor and glossy appearance. Combine 2 Tbsp rice vinegar, 2 Tbsp white sugar, and 1 tsp salt. Stir until the sugar is fully dissolved. If needed, microwave the mixture for 15-30 seconds to help dissolve the sugar.

Seasoning being drizzled over the rice in the pot.

Sprinkle about 1/4 of the vinegar seasoning over the rice. Gently fold or stir the rice to distribute the dressing. Repeat this process until all of the dressing has been incorporated and the rice appears slightly glossy. Make sure not gently fold, rather than stir, the rice to prevent it from becoming mushy.

Prepped sushi bowl toppings.

While the rice is cooking, prepare the rest of the sushi bowl toppings. Shred one carrot (use a large-holed cheese grater), chop one cucumber, slice one avocado and chop or break up 8oz. of imitation crab into small pieces.

Imitation crab and nori snacks.

Imitation crab is basically just white fish that has been shaped and flavored to resemble crab. You can usually find this in the seafood department or frozen seafood department of the grocery store. Nori snacks can usually be found in the International aisle of larger grocery stores. They’re usually around $2 per pack and contain several squares each!

Sriracha mayo being stirred in a small bowl.

Prepare a little sriracha mayo to go on the sushi bowls… Simply stir together 4 Tbsp mayo and 2 Tbsp sriracha. NOM.

Sriracha mayo being drizzled over the sushi bowl.

Finally build your sushi bowls by adding about 1 cup of the seasoned sushi rice, then topping with some of imitation crab, sliced avocado, shredded carrot, sliced cucumbers, a few pieces of nori, a sprinkle of sesame seeds, and a delicious drizzle of sriracha mayo.

Completed sushi bowl from above on a dark background.

Seriously, SO GOOD.

Close up of a bite of sushi bowl being held by chopsticks.

Bonus: sushi bowls are a little harder to pick up with chopsticks than rolled sushi, so you can’t inhale them quite as quickly. Take time and savor that flavor. ;)

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Korean-Inspired Salmon Tacos with Spicy Slaw

Korean-Inspired Salmon Tacos with Spicy Gochujang Slaw is a delicious way to switch up your fish taco game! Korean-Inspired Salmon Tacos I love my Korean BBQ-inspired marinade with chicken, but I wanted to try a slightly different marinade on fish. You all know how much I LOVE tacos and gochujang, so putting the fish in […]

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Korean-Inspired Salmon Tacos with Spicy Gochujang Slaw is a delicious way to switch up your fish taco game!

Korean-Inspired Salmon Tacos with Spicy Slaw
Korean-Inspired Salmon Tacos

I love my Korean BBQ-inspired marinade with chicken, but I wanted to try a slightly different marinade on fish. You all know how much I LOVE tacos and gochujang, so putting the fish in a tortilla with spicy slaw just made sense. The result: a unique combination of flavors perfect for Taco Tuesday or any day of the week! More fish taco recipes you might like are these Cod Fish Tacos, Blackened Fish Tacos with Cabbage Mango Slaw, and these Greek Tzatziki Fish Tacos.

(more…)

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Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.

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Um, YUM! I just have to say that this Peanut Tofu is going to become a new staple in my house. It’s pretty easy to throw together, it’s a beautiful mix of colors and textures, and it’s absolutely deeeelicious! It’s definitely one of those meals that will give you that, “I can’t believe I made this myself” moment.

Overhead view of peanut tofu in a skillet on a black tile surface.

Freeze or Press Your Tofu

Lately, I’ve become a huge fan of freezing and then thawing my tofu before using it in a recipe. The freeze-thaw process changes the texture of the tofu, making it less jelly-like and more structured. The best part is that the texture change allows you to simply squeeze the tofu like a sponge to expel the extra liquid in seconds. To freeze the tofu, I just place the whole package (unopened) in the freezer, then the day before cooking I transfer it back to the fridge to thaw.

If you don’t pre-freeze your tofu, you’ll want to press it well before using it in this recipe. Either use a special tofu press or create one in your kitchen using items you already have on hand. I like to place the tofu on a rimmed baking sheet, then top with a cutting board and something heavy like a cast iron pan or a pot full of water. Let the tofu press for at least a half hour to get rid of the excess liquid.

Is This Peanut Tofu Spicy?

Yes, I used a lot of sriracha in the peanut sauce, so this dish has a decently spicy kick! While you can experiment with reducing the sriracha by half, I wouldn’t eliminate it entirely because the sriracha also provides extra acidity and garlic to the flavor profile, and the other ingredients would need to be adjusted to compensate.

How to Serve Peanut Tofu

I served my peanut tofu and vegetables over a bed of rice, but you could also serve them over rice noodles or even some cooked ramen.

Overhead view of a bowl full of peanut tofu and rice with a black fork.
Overhead view of a skillet full of peanut tofu with limes and cilantro.

Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.
Course Dinner, Main Course
Cuisine American, Thai
Total Cost $6.74 recipe / $1.69 serving
Prep Time 15 minutes
Cook Time 20 minutes
Press Tofu 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 608kcal
Author Beth – Budget Bytes

Ingredients

Peanut Sauce

  • 1/2 cup natural peanut butter $0.58
  • 2 Tbsp sriracha $0.22
  • 2 Tbsp brown sugar $0.08
  • 1 lime (2 Tbsp juice) $0.50
  • 2 tsp soy sauce $0.04
  • 2 cloves garlic, minced $0.16
  • 1/2 cup vegetable broth $0.07

Tofu Stir Fry

  • 14 oz. extra firm tofu* $1.79
  • 1 Tbsp soy sauce $0.06
  • 1 Tbsp toasted sesame oil $0.06
  • 1 Tbsp cornstarch $0.03
  • 2 Tbsp cooking oil, divided $0.08
  • 16 oz. frozen stir fry vegetables $2.25

For Serving (optional)

  • 3 cups cooked rice $0.62
  • 1 handful cilantro $0.20

Instructions

  • Make the peanut sauce first so the flavors have time to blend. Whisk together the peanut butter, sriracha, brown sugar, 2 Tbsp lime juice, soy sauce, minced garlic, and vegetable broth.
  • Press the tofu for 30 minutes to expel the excess water or use previously frozen tofu and squeeze the water out with your hands. Cut the tofu block into 24 triangles (12 squares, then cut diagonally into triangles).
  • In a large bowl, whisk together the soy sauce, toasted sesame oil, and cornstarch. Add the tofu pieces and gently toss until they are coated in the mixture.
  • Add 1 Tbsp cooking oil to a large non-stick skillet and heat over medium. Once hot, add the tofu and cook until browned on all sides (about 10 minutes total). Remove the tofu from the skillet.
  • Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry vegetables. Cook over medium heat until heated through.
  • Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir to combine and heat through.
  • Slice any remaining lime into wedges. Top the peanut tofu with the lime wedges and fresh cilantro (if desired) before serving over cooked rice or noodles.

Notes

*Either press your tofu for 30 minutes before beginning the recipe, or freeze and thaw the tofu a day or two prior, then squeeze out the excess water with your hands. 

Nutrition

Serving: 1serving | Calories: 608kcal | Carbohydrates: 68g | Protein: 22g | Fat: 30g | Sodium: 833mg | Fiber: 7g

How to Make Peanut Tofu – Step by Step Photos

Peanut sauce in a bowl with a whisk.

Make the peanut sauce first so the flavors have a little time to blend. Whisk together ½ cup natural peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 2 Tbsp lime juice, 2 tsp soy sauce, 2 cloves minced garlic, and ½ cup vegetable broth. Set the sauce aside.

A block of tofu being sliced into triangles

Press one 14oz. block of extra firm tofu for about 30 minutes to expel the excess water (or freeze then thaw the tofu in the days prior and squeeze out the water by hand). Cut the thickness of the tofu block in half, then cut it into 12 triangles (when stacked) to make 24 pieces.

Seasoned cornstarch slurry in a bowl with a whisk.

Next, whisk together 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and 1 Tbsp cornstarch in a bowl. This will coat the tofu with flavor and help it crisp up a bit more in the skillet.

Tofu coated in seasoned cornstarch and oil.

Add the tofu pieces to the cornstarch and oil mixture then gently fold until the tofu is coated in the mixture.

Cooked tofu in the skillet.

Heat 1 Tbsp cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu and cook until browned on each side (about 10 minutes total). Remove the tofu from the skillet.

Stir fry vegetables in the skillet.

Add another 1 Tbsp cooking oil to the skillet, then once hot add one 16oz. bag of frozen stir fry vegetables. Continue to cook over medium heat just until the vegetables are heated through.

Tofu and peanut sauce being added to the skillet with vegetables.

Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir everything to combine and heat through.

Finished peanut tofu in the skillet with limes and cilantro.

Cut any remaining limes into wedges. Top the peanut tofu with cilantro (if desired) and the lime wedges before serving.

A bowl of peanut tofu with rice, lime wedges, and cilantro.

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