Gochujang Tuna Salad

Add some extra umami heat to your lunch with this simple and tasty gochujang tuna salad.

The post Gochujang Tuna Salad appeared first on Budget Bytes.

I’ve been having so much fun working my way through a big tub of gochujang that I bought a while back, adding it to random things I’m eating and discovering how much flavor it can bring to my meals. My latest experiment was gochujang tuna salad. It creates a uniquely savory and spicy tuna salad that is great for sandwiches, wraps, or just stuffing into crunchy vegetables!

a bowl of gochujang tuna salad on a board with vegetables

What is Gochujang?

Gochujang is a Korean chile paste made with chile peppers, rice, fermented soybeans, and salt. It kind of reminds me of a spicy version of miso. Gochujang is really starting to trend in the U.S. because of its uniquely sweet-salty-spicy and UMAMI flavor, and because we’re all kind of over our infatuation with sriracha and looking for the next best thing. You can usually find a tub or tube of gochujang in the international aisle of most major grocery stores (I used this one), or if you’re really adventurous, try making your own homemade gochujang!

Scroll down to the step by step photos section below the recipe to see images of what gochujang looks like.

How to Serve Gochujang Tuna Salad

As with most tuna salad, this tuna salad can be made into a sandwich or wrap, scooped up with crackers or vegetables, or you can even serve it in little lettuce cups (maybe topped with some shredded carrot).

Try These Other Tuna Salad Flavors

Love to jazz up your tuna salad? Try these other tuna salad variations:

gochujang tuna salad stuffed into a celery stick
A bowl of gochujang tuna salad surrounded by vegetables and a celery stick dipped in the center

Gochujang Tuna Salad

Add some extra umami heat to your lunch with this simple and tasty gochujang tuna salad.
Total Cost $2.52 recipe / $0.63 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 ½ cup each
Calories 184.1kcal
Author Beth – Budget Bytes

Ingredients

  • 1/4 cup mayonnaise $0.10
  • 1 Tbsp gochujang $0.23
  • 1 12oz. can chunk light tuna in water $1.99
  • 2 green onions, sliced $0.20

Instructions

  • First, stir the mayonnaise and gochujang together until smooth.
  • Drain the tuna well, then add it to the gochujang mayonnaise mixture, along with the sliced green onions. Stir until the tuna is evenly mixed with the mayonnaise. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 0.5cup | Calories: 184.1kcal | Carbohydrates: 3.83g | Protein: 17.28g | Fat: 11.18g | Sodium: 498.58mg | Fiber: 0.43g

How to Make Gochujang Tuna Salad – Step by Step Photos

Front view of gochujang container

This is the type of gochujang that I used. It comes in a tub and lasts next to forever in the fridge. I got this at Kroger, which actually had 2-3 different brands available.

Close up view of gochujang paste

And this is what it looks like inside. It’s a thick, red paste. It looks (and tastes) like a spicy version of miso.

mayonnaise and gochujang mixed together in a bowl

Because gochujang is so thick, you’ll want to mix it together with the mayonnaise first. Combine ¼ cup mayonnaise and 1 Tbsp gochujang and stir until smooth.

tuna and green onions added to the bowl

Drain one 12oz. can of chunk light tuna in water and slice two green onions. Add both to the gochujang mayonnaise.

finished gochujang tuna salad

Stir the tuna and green onions into the gochujang mayonnaise until evenly combined.

A bowl of gochujang tuna salad surrounded by vegetables and a celery stick dipped in the center

Enjoy with vegetables, crackers, as a sandwich, or a wrap!

The post Gochujang Tuna Salad appeared first on Budget Bytes.

Cheesy Loaded Cauliflower Casserole

Thanksgiving is probably going to look a little different for a lot of us this year, but we can still celebrate, enjoy good food and each other’s company in new and creative ways. Since a lot of Thanksgiving gatherings will be a bit smaller this year, I’m going to take advantage of cooking less volume by adding a little more flare. Maybe go for that fancy cheese. Add that extra topping. Cook a sauce from scratch. It’s all easier and more affordable when you’re cooking for a smaller crowd. So that’s what I did with this super cheesy, Loaded Cauliflower Casserole. It’s a rich and indulgent side dish with tons of fun toppings and a smaller batch size, fit for a smaller 2020 Thanksgiving feast.

The post Cheesy Loaded Cauliflower Casserole appeared first on Budget Bytes.

Thanksgiving is probably going to look a little different for a lot of us this year, but we can still celebrate, enjoy good food and each other’s company in new and creative ways. Since a lot of Thanksgiving gatherings will be a bit smaller this year, I’m going to take advantage of cooking less volume by adding a little more flare. Maybe go for that fancy cheese. Add that extra topping. Cook a sauce from scratch. It’s all easier and more affordable when you’re cooking for a smaller crowd. So that’s what I did with this super cheesy, Loaded Cauliflower Casserole. It’s a rich and indulgent side dish with tons of fun toppings and a smaller batch size, fit for a smaller 2020 Thanksgiving feast.

This post is sponsored by ALDI. Ingredient prices and availability may vary. Visit ALDI on FacebookTwitterPinterest, or Instagram.

cheesy loaded cauliflower casserole on a blue background with a striped napkin

Adding that extra flare is also more affordable thanks to the awesome selection at my local ALDI store. They have everything I need for a traditional Thanksgiving feast, plus those fun specialty ingredients that can take your meal to the next level, all for unbeatable prices. And their cheese selection? Ah-maz-ing. So, I had a little fun with the cheese in this dish and used two different varieties of cheddar. #noregrets

What Kind of Cheese is Best?

Cheddar is definitely the best choice for this Cheesy Loaded Cauliflower Casserole because it melts smoothly and has a rich and creamy flavor. But you can play around with different flavors of cheddar to give the dish more flare. I used Emporium Selection Vintage Selection White Cheddar from ALDI for the cheese sauce, and their classic Happy Farms Mild Cheddar for the topping. If you want to try something more fun, they have tons of seasonal flavored cheddars like smoked cheddar, hatch pepper cheddar, or Cajun spice cheddar, all of which would all be incredible in this casserole.

Use the ALDI store finder here to find a store near you, then tell me in the comments below what kind of cheese you tried, so I can go try it too. ;)

What Else Can I Add?

If you want to add even more to your already “loaded” cauliflower casserole, I have some ideas. I tend to like things spicy, so a few thinly sliced jalapeños would be awesome, especially if coupled with a few small dollops of cooling sour cream. Slices of avocado might also be nice. Or, if you want to take this a different direction, a light drizzle of sweet and tangy BBQ sauce would be an amazing compliment to the creamy, cheesy sauce.

Want to turn it into a meal casserole? Add some shredded chicken or browned Italian sausage before drenching the cauliflower with sauce.

What is the Serving Size?

While I could probably easily eat half of this myself, I don’t think that would be a reasonable serving size, considering how rich this casserole is. This recipe makes about six smaller Thanksgiving sized servings (serving sizes tend to shrink when you’re trying to fit more items on one plate), or maybe four regular weeknight-dinner-sized side dish servings. It all depends on how many other items you’re serving with your meal.

Can the Recipe be Doubled?

Yes, absolutely! I purposely made this a smaller batch size recipe, but if you do have more mouths to feed this recipe is easily doubled. As long as you use a 9×13″ casserole dish so that everything is still evenly spread out, the cook times should all remain the same.

close up of cheesy loaded cauliflower casserole being scooped out of the dish
Overhead view of cheesy loaded cauliflower casserole on a blue background

Cheesy Loaded Cauliflower Casserole

This rich and cheesy loaded cauliflower casserole is an indulgent Thanksgiving side dish with plenty of flare.
Total Cost $8.65 recipe / $1.44 serving (prices may vary by location)
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 about ¾ cup each
Calories 418.13kcal
Author Beth – Budget Bytes

Ingredients

  • 4 oz. Appleton Farms Hickory Bacon $1.63
  • 1 head cauliflower $2.29
  • 3 Tbsp Countryside Creamery Salted Butter 0.42
  • 3 Tbsp Baker's Corner All-Purpose Flour $0.03
  • 2 cups Simply Nature Organic Whole Milk $0.75
  • 1/4 tsp salt $0.02
  • 1/4 tsp Simply Nature Organic Garlic Powder $0.02
  • 1/4 tsp Stonemill Black Pepper $0.02
  • 6 oz. Emporium Selection Vintage Cheddar, shredded $3.16
  • 2 oz. Happy Farms Mild Cheddar, shredded $0.42
  • 1/4 cup Chef's Cupboard French Fried Onions $0.16
  • 2 green onions, sliced $0.11

Instructions

  • Cook the bacon in a skillet over medium heat until brown and crisp. Use a slotted spoon to remove the bacon from the grease in the pan and let it drain on a paper towel lined plate while you prepare the rest of the dish.
  • Preheat the oven to 350ºF. Remove the leaves and stem from the cauliflower, then cut it into small florets. Add the cauliflower florets to a pot and cover with water. Place a lid on the pot and bring it to a boil over high heat. Let the cauliflower boil for about 5 minutes, or until it is fork tender. Drain the cauliflower well in a colander.
  • While the cauliflower is draining, prepare the cheese sauce. Add the butter and flour to a sauce pot. Melt the butter over medium heat, then continue to cook and stir the flour and butter for about two minutes more.
  • Whisk the milk into the flour and butter until it is fully dissolved, and no lumps remain. Continue to heat and stir over medium until the milk reaches a gentle simmer, at which point it will thicken to the consistency of heavy cream.
  • Season the white sauce with garlic powder, salt, and pepper. Remove the sauce from the heat, then begin adding the shredded vintage cheddar, one handful at a time, making sure it has fully melted in before adding the next handful. If the sauce becomes too cold to melt the cheese, place it over low heat only until all the cheese has melted into the sauce.
  • Place the boiled and drained cauliflower in a 2-quart casserole dish. Pour the cheese sauce over the cauliflower, making sure it is fully covered. Top with the remaining 2 oz. shredded mild cheddar and the French Fried onions.
  • Bake the cauliflower for only ten minutes, then switch the oven from bake to broil and broil for 3-5 minutes, or just until the top is slightly browned (broiling is optional). Do not over bake the casserole, or the cheese sauce will split.
  • Remove the casserole from the oven and top with the cooked bacon and sliced green onions. Serve hot.

Nutrition

Serving: 0.75cup | Calories: 418.13kcal | Carbohydrates: 16.67g | Protein: 21.08g | Fat: 30.43g | Sodium: 962.32mg | Fiber: 2.68g
close up side view of cheesy cauliflower casserole

How to Make Cheesy Loaded Cauliflower Casserole – Step by Step Photos

Bacon cooking in a skillet

Cook about 4oz. bacon in a skillet over medium heat until brown and crispy. Use a slotted spoon to remove it from the grease in the pan and let it drain on a paper towel lined plate while you prepare the rest of the dish.

cauliflower florets in a pot with water

Preheat the oven to 350ºF. Remove the leaves and stem from one head cauliflower, then cut it into florets. Add the florets to a large pot, cover with water, place a lid on top, then bring it up to a boil over high heat. Let the cauliflower boil until fork tender (about 5 minutes). Drain the cauliflower in colander.

flour and butter roux in a pot

Melt 3 Tbsp butter in a pot over medium heat (I used the same pot from the cauliflower to avoid dirtying another pot). Add 3 Tbsp flour and continue to cook and stir for about two minutes.

milk being poured into the pot

Whisk two cups of milk into the butter and flour mixture until it is fully dissolved, and no lumps remain. Continue to cook and stir the milk over medium heat until it comes to a gentle simmer, at which point it will thicken to about the same consistency as heavy cream.

Seasoning in white sauce

Season the sauce with ¼ tsp garlic powder, ¼ tsp pepper, and ¼ tsp salt.

shredded cheddar added to the pot

Remove the sauce from the heat and begin adding the shredded cheddar, one handful at a time, making sure it is fully melted in before adding more. If the sauce becomes too cold to continue melting the cheese, place it over low heat only as you melt in the rest of the cheese.

thick cheese sauce in a pot

When all of the cheese has been melted into the sauce it will be thick and cheesy.

cheese sauce being poured over cauliflower in casserole dish

Place the cooked and drained cauliflower in a 2-quart casserole dish, then pour the cheese sauce over top, making sure to fully cover the cauliflower.

shredded cheddar added to top of cauliflower

Add the final 2oz. shredded mild cheddar and ¼ cup French fried onions on top. Bake the casserole for ten minutes, then switch the setting on the oven from bake to broil. Broil for 3-5 minutes, or just until you get some slightly browning on top.

Final toppings added to casserole

After baking, add the final toppings: cooked bacon and sliced green onions. Serve hot and enjoy the creamy, cheesy goodness!

Overhead view of cheesy loaded cauliflower casserole on a blue background

The post Cheesy Loaded Cauliflower Casserole appeared first on Budget Bytes.

Quick Tofu Stir Fry

Here’s a little quickie for you this weekend! This super simple tofu stir fry is a riff off of my favorite Beef and Cabbage Stir Fry. It’s super fast, super easy, and endlessly customizable. Keep reading to see all the possibilities for making this tofu stir fry your own!

The post Quick Tofu Stir Fry appeared first on Budget Bytes.

Here’s a little quickie for you this weekend! This super simple tofu stir fry is a riff off of my favorite Beef and Cabbage Stir Fry. It’s super fast, easy, filling, inexpensive, and endlessly customizable. Keep reading to see all the possibilities for making this tofu stir fry your own!

Quick Tofu Stir Fry in a skillet with sriracha and a bowl of peanuts on the side

Use any Stir Fry Sauce

This recipe is so flexible that you can literally use any type of stir fry sauce, so go with whatever you like best. The stir fry sauce for the Beef and Cabbage Stir Fry, which this recipe is based upon, is a spicy and super simple 4-ingredient sauce, but I switched it up this time and used a non-spicy sauce, then just added sriracha on top for heat as needed. Feel free to use that original sauce, something a little less sweet like the sauce used in my Ground Turkey Stir Fry, a richer oyster based sauce like in my Garlic Noodles with Beef and Broccoli, or even something a little sweeter like a bottled sweet chili sauce. It’s so flexible!

Change Up the Vegetables

I love using bagged coleslaw mix (shredded cabbage and carrots) in stir fry because there’s no prep involved, it’s filling, and it’s still super inexpensive. I used about ½ of a 1 lb. bag of mix here, but you could probably even add more if you want it more vegetable heavy. You can shred your own cabbage and carrots (you’ll want about 5 cups), or even use a bag of frozen stir fry vegetables in place of or in addition to the shredded cabbage.

If using frozen vegetables, I suggest adding them to the skillet before the cabbage because they’ll need a little longer to cook. If you are increasing the amount of vegetables, you may wan to also increase the sauce and add half to the tofu and half after adding the vegetables.

Substitute the Peanuts

If you don’t like or can’t have peanuts, don’t worry! They’re totally optional. I love the crunchy texture they add to the dish, but you can either leave them out, substitute with another nut (maybe cashews or almonds), or add a few sesame seeds to the stir fry at the end. It’s up to you!

How are the Leftovers?

I’m going to call the leftovers of this one “subjective.” Haha! Dishes like this will seep water as they sit in the refrigerator and the cabbage (or other vegetables) will soften further, but that wouldn’t stop me from reheating and enjoying the leftovers. If you’re a bit more sensitive to texture and flavor changes, you may not enjoy the leftovers.

front view of three bowls full of quick tofu stir fry
three bowls of quick tofu stir fry

Quick Tofu Stir Fry

This super fast and inexpensive tofu stir fry is super filling, easy enough for busy weeknights, and endlessly customizable!
Total Cost $3.82 recipe / $0.96 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 272.43kcal
Author Beth – Budget Bytes

Ingredients

Stir Fry Sauce

  • 3 Tbsp soy sauce $0.18
  • 2 Tbsp brown sugar $0.08
  • 2 Tbsp water $0.00
  • 1 tsp toasted sesame oil $0.10
  • 2 cloves garlic, minced $0.16
  • 1 tsp freshly grated ginger $0.10

Stir Fry

  • 2 Tbsp cooking oil $0.08
  • 14 oz. extra firm tofu $1.79
  • 1/4 cup chopped peanuts $0.12
  • ½ lb. coleslaw mix (shredded cabbage and carrots) $0.90

Toppings

  • 2 green onions, sliced $0.20
  • 1 Tbsp sriracha (optional) $0.11

Instructions

  • Prepare the stir fry sauce first. In a bowl combine the soy sauce, brown sugar, water, toasted sesame oil, minced garlic, and grated ginger. Set the sauce aside.
  • Slice the green onion and chop the peanuts.
  • Take the tofu out of the package, draining away any liquid from the package (no need to press the tofu as the water will be cooked out). Crumble the tofu into a bowl.
  • Heat the cooking oil in a large skillet over medium-high. Once the skillet and oil are very hot, add the crumbled tofu and stir fry for about 5 minutes, or until there is no longer any water pooling on the bottom of the skillet.
  • Add the prepared stir fry sauce to the skillet and continue to cook and stir for 2-3 minutes more. Finally, add the slaw mix and chopped peanuts and stir fry for 1-2 minutes more, or just until the cabbage begins to wilt. Top with sliced green onions and a drizzle of sriracha, then serve!

Nutrition

Serving: 1serving | Calories: 272.43kcal | Carbohydrates: 16.98g | Protein: 14.53g | Fat: 17.73g | Sodium: 815.75mg | Fiber: 3.33g
close up of quick tofu stir fry in the skillet

How to Make Quick Tofu Stir Fry – Step by Step Photos

stir fry sauce in a white bowl with a fork

Make the stir fry sauce first. In a bowl, combine 3 Tbsp soy sauce, 2 Tbsp brown sugar, 2 Tbsp water, 1 tsp toasted sesame oil, 2 cloves of minced garlic, and about 1 tsp grated fresh ginger. Set the sauce aside.

chopped peanuts and sliced green onion

Chop ¼ cup peanuts and slice two green onions.

tofu and coleslaw mix

These are the two main ingredients in this super simple stir fry–tofu and shredded cabbage and carrots (coleslaw mix). You can switch up the vegetables or add more if you’d like. See the notes above the recipe for ideas.

crumbled tofu in a bowl

Take the tofu out of the package, draining away any liquid (there is no need to press the tofu for this recipe because the excess water will be cooked out). Crumble the tofu into a bowl.

sauce being added to cooked tofu in the skillet

Heat 2 Tbsp cooking oil (your favorite kind) in a large skillet over medium-high heat. Once the oil and skillet are hot, add the crumbled tofu and stir fry until there is no longer any liquid pooling in the skillet. Pour the prepared sauce over top and continue to cook and stir for 2-3 minutes more.

shredded cabbage and carrots added to the skillet

Finally, add the shredded cabbage and carrots, and the chopped peanuts to the skillet. I used half the bag, or about ½ lb., but you could probably add more if you’d like. Continue to cook and stir for only 1-2 minutes more, or just until the cabbage begins to wilt.

Sriracha being drizzled over the skillet

Top the stir fry with sliced green onions and a drizzle of sriracha, then serve!

three bowls of quick tofu stir fry

The post Quick Tofu Stir Fry appeared first on Budget Bytes.

Go-To Tofu Stir Fry

This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies. Did you know tofu is delicious? For years Alex and I veered away from tofu because we weren’t quite sure what to do with it. Of course, tofu right out of the container is a colorless, flavorless goo. But cook it up right and it’s one of the tastiest plant-based dinners you can have. This healthy vegan protein is great for incorporating into your meal prep repertoire. Want to fall in love with it? Come taste this tofu stir fry. It’s got the most flavor-packed stir fry sauce that works with any veggie, and the tofu is crisped on the outside and perfectly seasoned. First off: is tofu healthy? We get this question a lot, because there have been some tofu rumors out there in the rumor mill. Here’s our two-cents: Tofu is part of a healthy diet. According to the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies.

Tofu stir fry

Did you know tofu is delicious? For years Alex and I veered away from tofu because we weren’t quite sure what to do with it. Of course, tofu right out of the container is a colorless, flavorless goo. But cook it up right and it’s one of the tastiest plant-based dinners you can have. This healthy vegan protein is great for incorporating into your meal prep repertoire. Want to fall in love with it? Come taste this tofu stir fry. It’s got the most flavor-packed stir fry sauce that works with any veggie, and the tofu is crisped on the outside and perfectly seasoned.

First off: is tofu healthy?

We get this question a lot, because there have been some tofu rumors out there in the rumor mill. Here’s our two-cents: Tofu is part of a healthy diet. According to the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. Learn more about tofu here: Straight Talk About Soy and Is Tofu Good for You?

How to make a tofu stir fry: the basic steps

Even better than being healthy: tofu can be completely delicious if you cook it correctly! Here’s what to know about the elements of making this basic tofu stir fry:

  • Make the stir fry sauce. This sauce is SO good! You’re going to love the flavor and the thick body of the sauce.
  • Chop the veggies. This is where much of the prep time will come in. We’ve used only a few veggies so you don’t have to spend hours chopping.
  • Cook the tofu. The main idea is to cut it into small squares, then pan fry for 5 minutes per side.
  • Stir fry the veggies. Add the veggies for 6 minutes. Then add the tofu and sauce and turn off the heat! The sauce will heat and thicken using the residual heat. If you have the heat too high, the sauce will evaporate.
Tofu stir fry

Guess what: you don’t have to press the tofu!

Did you notice something was missing? Pressing the tofu! If you’ve made other tofu recipes, they may have called for wrapping the tofu in a towel and placing a heavy object on top for 30 minutes. The theory is that this extracts more water, helping the tofu to get crispier. But really: who has the time for that?

This tofu stir fry works for weeknight dinners because you don’t have to spend the time pressing it before cooking. Just pat it dry with a towel and you’re ready to cook.

What’s in this delicious stir fry sauce

Did we talk up this stir fry sauce enough? Let’s just spend a little more time there. You can use this sauce for any stir fry that’s intended for 4 servings. You can also easily make the sauce in advance! Whip it up and store in a covered jar or container until you’re ready to cook. It saves a few minutes: which can be crucial on a weeknight. Here’s what’s in this sauce:

  • Soy sauce
  • Rice vinegar
  • Sugar
  • Miso
  • Cornstarch
  • Garlic powder
Tofu stir fry

Other veggies to use in a tofu stir fry

You can use lots of other vegetables in this tofu stir fry! We chose broccoli, red and orange bell pepper, and shiitake mushrooms because they have beautiful colors, lots of nutrients, and a similar cooking time. Here’s a cheat sheet for other vegetables you might want to add to show the timing for each one:

Vegetables that take 6 to 7 minutes to stir fry:

Vegetables that take 3 to 5 minutes to stir fry:

  • Cabbage, thinly sliced
  • Snap peas
  • Bok choy, chopped
  • Zucchini or summer squash
  • Edamame, frozen and shelled

Vegetables that take 1 minute to stir fry:

  • Garlic, minced
  • Ginger, minced
  • Green onion, thinly sliced (or use as a garnish)
Tofu stir fry

What to serve with this tofu stir fry

Lastly, let’s talk about how to serve this tofu stir fry! This makes a fantastic healthy vegan dinner idea or easy vegetarian meal. You’ll want to serve with some sort of whole grain to make it more filling. Here are some options:

  • Rice: The easiest and most traditional option for a stir fry. Go to How to Cook Rice or Instant Pot Rice.
  • Quinoa: When we want to mix things up, quinoa is a fun grain to serve with a stir fry. Go to How to Make Quinoa or Instant Pot Quinoa.
  • Cauliflower Rice: Don’t want to eat a whole grain? Try cauliflower rice! Take 1 head of cauliflower and chop it into large florets. Place half of the florets into the bowl of a food processor and pulse until fully chopped and the cauliflower resembles grains of rice. Remove the “rice” to a bowl and process the remainder of the cauliflower.
Tofu stir fry

This tofu stir fry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Tofu stir fry

Go-To Tofu Stir Fry


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.56 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies.


Ingredients

For the stir fry sauce

  • 1/4 cup soy sauce
  • 6 tablespoons water
  • 1 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon miso
  • 2 teaspoons cornstarch
  • 1/4 teaspoon garlic powder

For the tofu stir fry

  • 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)*
  • 1 red bell pepper (or half red and half orange)
  • 4 ounces shiitake mushrooms (optional)
  • 2 green onions
  • 1 tablespoon grated fresh ginger
  • 14-ounces firm or extra firm tofu
  • 3 tablespoons sesame oil, divided
  • Kosher salt
  • 1 tablespoons sesame oil
  • Sesame seeds

Instructions

  1. Start the rice: If serving with rice, start the rice.
  2. Make the sauce: Whisk together the stir fry sauce ingredients in a medium bowl, or make the sauce in advance and refrigerate until cooking.
  3. Chop the veggies: Chop the broccoli into florets. Thinly slice the pepper. Remove the shiitake stems and thinly slice them, if using. Thinly slice the green onion. Peel and grate the ginger.
  4. Cook the tofu: Cut the tofu into bite sized pieces (1-inch squares, 3/8-inch thick and pat it dry with a towel. Add the oil to a large non-stick pan and add the tofu cubes and a few pinches kosher salt. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
  5. Flip the tofu: Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook 5 to 6 minutes until browned. Remove the tofu to a bowl and set it aside.
  6. Stir fry the veggies: Add another 1 tablespoon oil to the skillet. Add the broccoli, pepper, and shiitake mushrooms and two pinches salt and cook 6 to 7 minutes until just starting to brown on edges, stirring occasionally. In the last minute, add 1 tablespoon water and allow the vegetables to steam.
  7. Turn down the heat to low. Add the green onion and ginger and cook 1 minute. Turn off the heat. Add the tofu and sauce and stir until the sauce thickens. Serve immediately. Store leftovers up to 3 days refrigerated.

  • Category: Stir Fry
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Tofu stir fry

More easy vegan dinner ideas

Love eating plant based? Here are a few more vegan dinner ideas to add to your repertoire:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Cajun Sausage and Rice Skillet

Hello, new favorite! I think of this Cajun Sausage and Rice Skillet kind of like “jambalaya light”. It has similar flavors and ingredients as jambalaya, but it’s a slightly scaled back, simplified version, perfect for quick weeknight dinner. And the best part? The leftovers are SO GOOD. So feel free to add this tasty skillet […]

The post Cajun Sausage and Rice Skillet appeared first on Budget Bytes.

Hello, new favorite! I think of this Cajun Sausage and Rice Skillet kind of like “jambalaya light”. It has similar flavors and ingredients as jambalaya, but it’s a slightly scaled back, simplified version, perfect for quick weeknight dinner. And the best part? The leftovers are SO GOOD. So feel free to add this tasty skillet to your meal prep rotation!

Cajun Sausage and Rice in the skillet with a wooden spoon and lid half on

What Kind of Sausage Do I Use?

To make this skillet meal taste the best, try to find Andouille sausage, which is a smoked pork sausage commonly used in Louisiana cooking. If you can’t find any in your area (I’m not sure how readily available this is outside the southern U.S.), you can use any smoked sausage in its place. If you want to go so far as to special order some to get the full experience, check out the selection from Cajungrocer.com

Is Cajun Sausage and Rice Spicy?

It can be, depending on the ingredients you use. I used a “medium” heat Andouille sausage, which had a good amount of spicy heat, as well as a little cayenne pepper in my Cajun seasoning blend. If you want to make this dish mild, make sure to get a non-spicy smoked sausage, and you can skip the cayenne pepper in the spices listed in the recipe. 

Can I Use Store Bought Cajun Seasoning?

The recipe below includes a half batch of my homemade Cajun seasoning, minus the salt because the other ingredients in the skillet contained enough salt that I didn’t need to add more. The total amount of spices used is about 1 tablespoon. If you’d like to use a store bought Cajun seasoning blend, first check to see how much salt it contains. Many store bought Cajun seasoning blends contain a lot of salt and are used more like a seasoning salt, or table seasoning, and probably will not work well for this recipe. If the blend you have is mostly just herbs and spices, I would use about 1 Tbsp for this recipe.

Can I Use Brown Rice?

Brown rice requires more liquid and a much longer cook time than white rice, so you will need to take these into account if you attempt to substitute brown rice for the white rice in this recipe. While I haven’t tested a brown rice version, I would probably add at least another cup of chicken broth and increase the simmer time to closer to 40 minutes.

Side view of a skillet full of Cajun Sausage and Rice

 
Side view of a skillet full of Cajun Sausage and Rice

Cajun Sausage and Rice Skillet

This easy Cajun Sausage and Rice Skillet is the perfect easy and filling weeknight dinner, packed with plenty of smoky-spicy flavor!
Total Cost $7.21 recipe / $1.80 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 1.5 cups each
Calories 547.75kcal
Author Beth - Budget Bytes

Ingredients

  • 14 oz. Andouille sausage* $3.99
  • 1 Tbsp cooking oil $0.04
  • 1 bell pepper $0.89
  • 1 tsp smoked paprika $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp onion powder $0.02
  • 1/8 tsp cayenne pepper $0.02
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1 15oz. can fire roasted diced tomatoes $1.00
  • 1 cup long grain white rice $0.62
  • 1.5 cups chicken broth $0.20
  • 2 green onions, sliced $0.20

Instructions

  • Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later.
  • While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
  • Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
  • Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
  • After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!

Notes

*If you can not find Andouille in your area, use any smoked pork sausage.

Nutrition

Serving: 1.5cups | Calories: 547.75kcal | Carbohydrates: 50.8g | Protein: 22.23g | Fat: 28.8g | Sodium: 1328.93mg | Fiber: 4.15g

Overhead view of a bowl full of Cajun Sausage and Rice with a black fork in the side

How to Make Cajun Sausage and Rice Skillet – Step by Step Photos

Andouille sausage package

This is the Andouille sausage that I used. Andouille may not be readily available in all areas, so if you can’t find any, just try to get a smoked pork sausage of some sort instead. You really want that smoky flavor!

Sautéed Andouille in the skillet

Slice the Andouille into medallions and add to a skillet with a tablespoon of cooking oil. Sauté over medium heat until the sausage is well browned. Don’t worry if the bottom of the skillet turns brown. That’s just extra flavor that will soak into the rice later!

Bell pepper and spices added to the skillet

While the sausage is browning, dice one bell pepper. Add it to the skillet and continue to sauté for about a minute. Then add the Cajun seasoning: 1 tsp smoked paprika, ½ tsp dried oregano, ½ tsp dried thyme, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, and ⅛ tsp freshly cracked black pepper. Continue to sauté the spices for another minute.

Tomatoes, rice, and broth added to the skillet

Next, add one 15oz. can fire roasted diced tomatoes (with juices), 1 cup long grain white rice, and 1.5 cups chicken broth to the skillet. Stir to combine and dissolve those browned bits off the bottom of the skillet.

Skillet ready to simmer

Once everything is combined, place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. (Pictured: before simmering)

Simmered sausage and rice skillet

After simmering for 20 minutes, remove it from the heat and let it rest for an additional five minutes (with the lid on). After resting, it will look like the photo above.

Stirred Cajun Sausage and Rice Skillet

Fold everything together to redistribute the sausage, rice, and bell peppers. OMG it looks so good at this point I just want to dive in!

Finished Cajun Sausage and Rice Skillet with green onions

Top the skillet with sliced green onions and serve! It’s rich, spicy, smoky, and all around DELICIOUS.

The post Cajun Sausage and Rice Skillet appeared first on Budget Bytes.

Classic Tuna Salad

With so many people going back to work but without the luxury of being able to use their break room microwaves or refrigerators, classic cold lunches like tuna salad are making a comeback! So let’s talk about tuna salad a bit, shall we? Tuna salad doesn’t have to be the gloppy mess you find in […]

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With so many people going back to work but without the luxury of being able to use their break room microwaves or refrigerators, classic cold lunches like tuna salad are making a comeback! So let’s talk about tuna salad a bit, shall we? Tuna salad doesn’t have to be the gloppy mess you find in a cafeteria. I’ve got a classic tuna salad recipe below, a few tips for making a good tuna salad with plenty of flavor and texture, plus a few modifications to make it your own. So let’s go get it!

Tuna salad on a piece of bread with baby greens, a second piece of bread on the side.

What Makes a Good Tuna Salad?

I think tuna salad gets a bad rap for being gloopy, bland, and smelly. But it doesn’t have to be (well, I’m not sure I can do much about the smell). To make a good tuna salad you want to use good tuna, make a dressing that has flavor dynamic, and add in some crunchies to give the salad some texture, something to chew on. No more bland mush.

What Type of Tuna to Use:

There are several canned tuna varieties to choose from, depending on your needs. “Chunk light tuna” is probably the most common and one of the less expensive options. Chunk light is smaller pieces and may appear a little shredded. “Solid albicore” is more expensive, but you’ll get nice big solid chunks of fish that will give your tuna salad more texture, and it can be a little less smelly. For more canned tuna language defined, check out Tuna Terms You Need to Know from Cooks Illustrated (they have great photos, too).

As for whether you should get your tuna packed in oil or water, that is a personal choice. Oil pack will give you a richer tuna salad, while water pack will give you a less caloric tuna salad. I find oil pack to be messy and difficult to drain, so I choose water pack for that reason alone.

Tuna Salad Dressing:

To give my tuna salad dressing flavor, I make sure to add in a little lemon juice to brighten it up and cut through the heaviness of the mayonnaise. I add a couple sliced green onions to add a little savory layer of flavor, and plenty of freshly cracked black pepper for a pop of flavor. They’re small additions that add up to a big difference in flavor.

Add Texture:

There are several things you can add to your tuna salad to add texture (and flavor). I like to add celery and walnuts. They each have their own “brand” of crunch that really adds to the interest of the tuna salad as you chew (mushy is boring). Here are some other ingredients you can add in to your tuna salad for texture:

  • sunflower seeds
  • shredded carrots
  • pickle relish
  • shredded radish 
  • olives
  • capers
  • dried cranberries
  • white beans
  • hard boiled eggs

How to Serve Tuna Salad

The recipe below is for the tuna salad only (not the sandwich fixings) because there are several ways you can serve tuna salad. We’re all familiar with the classic tuna salad sandwich, which is often built on toast with lettuce. You could also serve your tuna salad sans-bread, over a bed of greens, as an actual salad. Sometimes I eat it with just some crackers or celery for dipping, or you can stuff it into a pita or tortilla as a wrap. Lots of options, all delicious!

Classic tuna salad in a bowl with bread and lettuce on the sides

 
Classic tuna salad in a bowl with bread and lettuce on the sides

Classic Tuna Salad

Say goodbye to gloopy, bland tuna salad and hello to a delicious tuna salad packed with flavor and texture! Perfect for brown bag lunches.
Total Cost $5.20 recipe / $1.30 serving
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 1 cup each
Calories 462.38kcal
Author Beth - Budget Bytes

Ingredients

  • 2 12oz. cans chunk light tuna in water $3.98
  • 1 cup diced celery (about 2 ribs) $0.35
  • 1/4 cup chopped walnuts $0.30
  • 2 green onions, sliced $0.12
  • 1/2 cup mayonnaise* $0.40
  • 1 Tbsp lemon juice $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Drain the canned tuna well. Finely dice the celery, chop the walnuts, and slice the green onions.
  • Combine the tuna, celery, walnuts, green onions, mayonnaise, lemon juice, pepper, and salt in a bowl. Stir to combine.
  • Serve as a sandwich, salad over a bed of greens, or with crackers and vegetables for dipping. Refrigerate up to four days.

Notes

*I like my tuna salad a little on the "dry" side. Add more mayonnaise if desired.

Nutrition

Serving: 1cup | Calories: 462.38kcal | Carbohydrates: 2.85g | Protein: 41.98g | Fat: 31g | Sodium: 1215.78mg | Fiber: 4.55g

A classic tuna salad sandwich front view with sandwich fixings in the background

How to Make Classic Tuna Salad – Step by Step Photos

Classic Tuna Salad ingredients in a bowl

Drain two 12oz. cans of chunk light tuna in water. Finely dice about one cup of celery, chop 1/4 cup walnuts, and slice two green onions. Add the tuna, celery, walnuts, green onions to a bowl with ½ cup mayonnaise, 1 Tbsp lemon juice, ¼ tsp salt, and ¼ tsp freshly cracked black pepper.

Stirred tuna salad in the bowl

Stir the ingredients to combine, then serve, or refrigerate up to four days. I do like my tuna salad a little bit dry, so if you prefer you can always add an extra tablespoon or two of mayonnaise to make it a little “softer.”

Tuna salad sandwich next to a tray with sandwich fixings

Serve your tuna salad as a sandwich, a salad (over a bed of greens), with crackers and vegetables for dipping, or stuffed into a pita or tortilla/wrap!

The post Classic Tuna Salad appeared first on Budget Bytes.

Beef Taco Skillet

Sometimes I just throw random leftovers into a pot or skillet and just see how it turns out. 😜 But you can’t really go wrong with the ingredients that I used this time around. This Beef Taco Skillet isn’t that novel of a concept, but it was quite tasty and has a lot of room […]

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Sometimes I just throw random leftovers into a pot or skillet and just see how it turns out. 😜 But you can’t really go wrong with the ingredients that I used this time around. This Beef Taco Skillet isn’t that novel of a concept, but it was quite tasty and has a lot of room for customization, so I thought it would be the perfect “easy fix” meal to share. So tuck this Beef Taco Skillet Recipe into your bookmarks, because I think you’ll get great use out of it!

Beef Taco Skillet viewed from above, bowl of green onions on the side

I had a half pound of ground beef in my freezer, a pint of grape tomatoes that I bought for something else and never got around to using, the ever present half bunch of green onions in my fridge, and a bag of tortilla chips. They all went into the skillet with my homemade taco seasoning, a little cheese on top (I always seem to have random partial blocks of cheese in my fridge, too), and I had an incredibly easy and tasty dinner. 

Don’t the Chips Get Soft?

The tortilla chips soak up all the flavor in the skillet and get kind of soft, kind of like they do in chilaquiles, migas, or tortilla soup. It’s not a bad thing, IMHO. But if you’re not a fan of soft tortilla chips, you can always crush them over top of your skillet just before serving to make this more like a taco salad (minus the salad part). 

Other Topping Ideas

As I mentioned in the intro, this recipe is ripe for customization and you can throw just about any leftover ingredients that you might have on hand into the skillet. Anything that you might like on a taco, taco salad, or in a burrito would be good in this skillet. So check your fridge, freezer, and pantry for any of these items and toss them into the mix:

Can I Use Store Bought Taco Seasoning?

Yes, if you don’t have all the herbs and spices needed for the homemade taco seasoning in the recipe below, simply substitute one packet of store bought taco seasoning.

Can I Substitute the Ground Beef?

Yep, that’s easy, too! You can use any other ground meat (turkey, chicken, pork), or even just do an extra can of beans of you want to keep it vegetarian (extra black beans or pinto beans).

Close up of Beef Taco Skillet with a spatula scooping some out of the side

 
Close up overhead shot of beef taco skillet

Beef Taco Skillet

This Beef Taco Skillet can repurpose your leftover ingredients into a fast, easy, and hearty weeknight dinner.
Total Cost $6.30 recipe / $1.58 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 487.05kcal
Author Beth - Budget Bytes

Ingredients

Homemade Taco Seasoning

  • 1 Tbsp chili powder* $0.30
  • 1 tsp smoked paprika $0.10
  • 1 tsp ground cumin $0.10
  • 1/4 tsp cayenne pepper $0.02
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Skillet Ingredients

  • 1/2 lb. ground beef $2.85
  • 1 15oz. can black beans $0.89
  • 1 pint grape tomatoes (or one large tomato) $1.49
  • 4 oz. tortilla chips $0.50
  • 2 oz. shredded cheddar cheese $0.42
  • 1 green onion $0.11

Instructions

  • Combine the ingredients for the homemade taco seasoning in a small bowl (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper).
  • Slice the green onion and cut the grape tomatoes in half (if using one large tomato, cut it into a small dice).
  • Add the ground beef to a skillet and cook over medium until it is fully browned. If you're using a higher fat content beef (20% or higher), drain the excess fat before moving to the next step. If you're using a very lean ground beef (<10% fat) you may need to add a touch of oil to the skillet to keep the beef from sticking.
  • While the beef is cooking, rinse and drain the can of black beans. Add the black beans to the skillet with the prepared taco seasoning. Continue to stir and cook over medium heat for about 2 minutes more, or until heated through.
  • Add the tomatoes to the skillet and continue to cook over medium, stirring often, until the tomatoes begin to break down a bit (about three more minutes).
  • Finally, add the tortilla chips and stir to combine with the other ingredients in the skillet.
  • Top the skillet with the shredded cheese, place a lid on top, and let it heat for 1-2 minutes, or just until the cheese is melted. Sprinkle the sliced green onions over top just before serving.

Notes

*chili powder is a blend of spices used to season chili and may be mild or hot depending on the brand. It is not pure ground red chile peppers.

Nutrition

Serving: 1g | Calories: 487.05kcal | Carbohydrates: 51.88g | Protein: 26.4g | Fat: 20.5g | Sodium: 863.3mg | Fiber: 15.1g

Close up overhead shot of beef taco skillet

How to Make Beef Taco Skillet – Step by Step Photos

taco seasoning spices in a small bowl

Combine the spices for the homemade taco seasoning: 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, ¼ tsp cayenne pepper, ½ tsp dried oregano, ¼ tsp salt, and ¼ tsp freshly ground black pepper. You can use a packet of store bought taco seasoning in place of the homemade taco seasoning, if needed.

Sliced green onion and grape tomatoes

Slice a green onion and a pint of grape tomatoes in half. You can use one large tomato in place of the grape tomatoes (I just happened to have those on hand and they needed to be used). If using a large tomato, cut it into a small dice.

browned ground beef in a skillet

Add 1/2 lb. ground beef to a skillet and cook over medium heat until it is fully browned. If you’re using a high fat ground beef you’ll want to drain the excess fat off before moving to the next step. If you’re using a really low fat ground beef, you may need to add a little oil to the skillet to keep it from sticking. I used 15% fat beef, which didn’t need any extra oil and didn’t need to be drained.

black beans and taco seasoning added to the skillet

While the beef is cooking, rinse and drain the black beans. Add them to the skillet along with the taco seasoning. Continue to cook and stir over medium heat for a couple more minutes.

tomatoes added to the skillet

Add the tomatoes to the skillet and continue to stir and cook just until the tomatoes begin to break down (about 3 more minutes).

Tortilla chips added to the skillet

Finally, add about 4 oz. tortilla chips (you don’t have to be exact here. I just looked on the label and it said each serving was 1 oz., or about 12 chips, so I estimated). Stir the chips into the skillet.

Shredded cheese being added to the skillet

Top the skillet with 2 oz. shredded cheddar (about ½ cup). Place a lid on top and let it heat for a couple of minutes, or until the cheese is melted.

green onions added on top of the melted cheese in the skillet

Sprinkle the sliced green onions over the beef taco skillet just before serving.

Close up side view of the finished beef taco skillet

Enjoy this taco-nacho hybrid in a skillet for all its cheesy goodness!

The post Beef Taco Skillet appeared first on Budget Bytes.

Gochujang Ramen with Tofu

I love good quality food, but I also have a small place in my heart reserved for convenience foods like instant ramen or frozen pizzas. I don’t indulge in them often, and when I do I often spruce them up with something special to make them a little more interesting. I’ve posted before about the […]

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I love good quality food, but I also have a small place in my heart reserved for convenience foods like instant ramen or frozen pizzas. I don’t indulge in them often, and when I do I often spruce them up with something special to make them a little more interesting. I’ve posted before about the things I like to add to my instant ramen to give it an upgrade, and now I have a new favorite ingredient—gochujang! This sweet-salty-spicy paste creates a rich broth with plenty of umami that I balanced with some fresh spinach and chunks of mild tofu. This Gochujang Ramen with Tofu is a quick and easy way to indulge that noodle craving!

Two bowls of gochujang ramen with tofu, a bowl of gochujang on the side

What is Gochujang?

If you’ve never heard of gochujang, it’s a Korean chile paste made with chile peppers, rice, fermented soybeans, and salt. It kind of reminds me of a spicy version of miso. Gochujang is really starting to trend in the U.S. because of its uniquely sweet-salty-spicy and UMAMI flavor. And because we’re all kind of over our infatuation with sriracha and looking for the next best thing. It’s those fermented soy beans that really set gochujang apart and give whatever you’re adding it to that extra “WOW” factor. So if you haven’t tried it yet, put it on your list!

Where to Buy Gochujang

Because gochujang is really becoming quite popular, you’ll probably be able to find some at most major grocery stores. My local kroger actually carries about 4-5 different kinds! I’m using this Sempio Gochujang. If you have an Asian grocery store near you, you’re sure to find a really good selection there, and probably much better prices. Want to try to make your own? Try this traditional gochujang recipe, or this quickie 5-minute gochujang.

To Use the Ramen Packet or Not to Use the Ramen Packet

Personally, I like to use my own broth when making ramen instead of using the little seasoning packet that comes with the noodles. I like the freedom of tweaking the flavors and salt content, but you can use the seasoning packet if you prefer. Gochujang has quite a bit of salt, so if you do want to use the flavor packet that comes with the instant ramen I suggest adding the gochujang to the water first (3 cups water), then adding a little of the flavor packet at a time until the broth reaches a reasonable salt level for you.

How Spicy is It?

Decently spicy, IMHO. You can reduce the amount of gochujang to make it slightly less spicy, if you prefer. Or, if you’re looking for non-spicy ways to spruce up your ramen, check out my post about 6 Ways to Upgrade Ramen, or my Vegan Creamy Mushroom Ramen.

What Should I Do With my Leftover Tofu?

This recipe uses half of a traditional 14oz. block of tofu. My first choice for using up the other half of the block would be to make a half batch of my Curried Tofu Salad. That stuff is to die for. You could also toss it into a stir fry, or chop it up, add some BBQ sauce and make yourself a BBQ Tofu Slider.

Gochujang ramen with tofu in the sauce pot on a yellow background with a black and white zig-zag napkin.

 
One bowl of gochujang ramen with tofu, chopsticks on the side

Gochujang Ramen with Tofu

Spicy gochujang gives this instant ramen extra oomph! Gochujang Ramen with Tofu is a quick and easy way to satisfy that noodle craving.
Total Cost $2.26 recipe / $1.13 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 322.15kcal
Author Beth - Budget Bytes

Ingredients

  • 7 oz. extra firm tofu $0.90
  • 1 cup water $0.00
  • 2 cups vegetable broth* $0.26
  • 2 Tbsp gochujang $0.46
  • 1 package instant ramen* $0.19
  • 2 cups fresh spinach $0.25
  • 2 green onions $0.20

Instructions

  • Drain the tofu and cut it into 1/2-inch cubes.
  • Add the water, vegetable broth, and gochujang to a small sauce pot. Whisk until the gochujang is dissolved.
  • Add the cubed tofu to the pot, place a lid on top, and bring it up to a boil over high heat.
  • Once boiling, add the instant ramen noodles (without seasoning). Boil for one to two minutes, or just until the noodles begin to soften and pull loose from each other.
  • Add two handfuls (about 2 cups) fresh spinach and stir it into the hot broth until wilted. The noodles will finish cooking as the spinach wilts.
  • Slice the green onions and sprinkle over top of the ramen just before serving.

Notes

*If using vegetable broth, discard the seasoning packet that comes with the ramen noodles. If using the seasoning packet, use 3 cups of water instead of 1 cup water and 2 cups vegetable broth. Add the gochujang to the water first, then add a small amount of the seasoning packet at a time until you reach the desired level of saltiness for the broth.

Nutrition

Serving: 1serving | Calories: 322.15kcal | Carbohydrates: 37.55g | Protein: 15.9g | Fat: 12.6g | Sodium: 1347.35mg | Fiber: 3.1g

side view of a bowl of gochujang ramen with chopsticks picking up a piece of tofu

How to Make Gochujang Ramen with Tofu – Step by Step Photos

cubed tofu on a cutting board

Drain a 14oz. block of tofu and cut half of it into ½-inch cubes. See the notes above the recipe for ideas for using the remaining tofu.

Gochujang broth in a small sauce pot with a whisk, tub of gochujang on the side

Add 1 cup water, 2 cups vegetable broth, and 2 Tbsp gochujang to a small sauce pot. Whisk until the gochujang has dissolved.

Cubed tofu being dropped into the pot

Add the cubed tofu to the pot. Adding the tofu before we start boiling the broth gives it a few minutes to start absorbing some of the flavor from the broth, as opposed to adding it at the end. Place a lid on the pot and bring the broth up to a boil over high heat.

Ramen noodles added to the pot, empty package on the side

Once boiling, add the block of instant ramen noodles (without seasoning packet). Let the noodles boil for about a minute, or just until they being to soften up and loosen up from the block.

Spinach added to the pot

Add a couple handfuls of spinach to the pot and stir it in until wilted. This should give the noodles just enough time to finish cooking as well.

Finished gochujang ramen in the pot

Slice two green onions and sprinkle them over the ramen just before serving.

One bowl of gochujang ramen with tofu, chopsticks on the side

Enjoy that spicy goodness!!

The post Gochujang Ramen with Tofu appeared first on Budget Bytes.

Crunchy Cabbage Salad

I ate my teriyaki meatball bowls all week as meal prep and absolutely loved them, but I desperately need another vegetable side to balance things out. So, I whipped up a quick crunchy cabbage salad and coated it in my yummy sesame ginger dressing. It was just perfect. The crunchiness of the the cabbage, carrots, […]

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I ate my teriyaki meatball bowls all week as meal prep and absolutely loved them, but I desperately need another vegetable side to balance things out. So, I whipped up a quick crunchy cabbage salad and coated it in my yummy sesame ginger dressing. It was just perfect. The crunchiness of the the cabbage, carrots, and peanuts was such a perfect contrast to the meatballs and rice.

Originally posted 2-6-2012, updated 7-23-2020.

Crunchy Cabbage Salad in a white serving dish with two forks, drizzled with sesame ginger dressing

Meal Prep It!

This salad holds up beautifully in the refrigerator, so it’s a great salad to use for meal prep! Just store the sesame ginger dressing separately from the vegetable salad mix, and add it just before serving. The salad mix (minus dressing) should stay good in the fridge for about 4-5 days.

How to Serve Crunchy Cabbage Salad

This salad makes a great side dish, but you can also turn it into a main dish by topping it with some Sticky Ginger Soy Glazed Chicken, or Sesame Tempeh. You can also add some cold noodles to this salad for extra oomph (this is the same base as my Cold Peanut Noodle Salad).

What if I Don’t Like Cilantro?

You either love or you hate cilantro. It’s all good. If you’re not a cilantro lover, just leave it out of this salad. No need to replace it with anything. :)

See the full post for the Sesame Ginger Dressing for more information on the ingredients and step by step instructions.

Crunchy cabbage salad coated in dressing, dished out to two bowls.

Sesame ginger dressing being poured over the crunchy cabbage salad

Crunchy Cabbage Salad

This crunchy cabbage salad holds up great in the refrigerator, so you can have a fresh crunchy vegetable side all week long!
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 1 cup each
Calories 213.72kcal

Ingredients

Salad

  • 4 cups shredded purple cabbage $0.97
  • 2 carrots $0.15
  • 4 green onions $0.22
  • 1/2 bunch fresh cilantro $0.40
  • ½ cup peanuts $0.25

Sesame Ginger Dressing

  • ¼ cup neutral salad oil* $0.16
  • 2 Tbsp rice vinegar $0.27
  • 1 Tbsp soy sauce $0.06
  • 1.5 Tbsp honey $0.18
  • 1/2 Tbsp tahini $0.10
  • 1/4 tsp toasted sesame oil $0.02
  • 1 clove garlic, minced $0.08
  • 1/2 Tbsp grated fresh ginger $0.15

Instructions

  • Shred the cabbage as finely as possible. Grate the carrots and slice the green onion. Pull the cilantro leaves from the stems
  • Add the shredded cabbage, carrots, green onion, cilantro, and peanuts to a large bowl. Toss to combine.
  • To make the dressing, add the salad oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, garlic, and ginger to a blender. Blend until the dressing is smooth and creamy.
  • When you're ready to eat, drizzle the dressing over the salad and toss until coated. Serve immediately

Notes

*Any neutral-flavored salad oil, like peanut, canola, safflower, grapeseed, or sesame (untoasted) will work fine for this dressing.

Nutrition

Serving: 1serving | Calories: 213.72kcal | Carbohydrates: 13.88g | Protein: 5.08g | Fat: 16.78g | Sodium: 179.27mg | Fiber: 4.58g

How to Make Crunchy Cabbage Salad – Step by Step Photos

Purple cabbage cut into quarters and shredded

First, shred your purple cabbage. You’ll want about 4 cups once shredded, which for me was half of this small head of cabbage. To shred the cabbage, first cut it into quarters, then cut the core off the quarter. Finally, cut across the quarter to shred the cabbage as finely as possible.

shredded carrot and sliced green onion

Also shred two carrots (I use a cheese grater) and slice 4 green onions.

Salad ingredients in the bowl

Pull the leaves from about ½ bunch of cilantro (about 1 cup cilantro leaves). Add the shredded cabbage, carrot, sliced green onion, cilantro leaves, and ½ cup peanuts to a large bowl.

Sesame ginger dressing ingredients in a blender

Next, make the Sesame Ginger Dressing. Add ¼ cup neutral salad oil (anything light-flavored oil like canola, peanut, grapeseed, etc.), 2 Tbsp rice vinegar, 1 Tbsp soy sauce, 1.5 Tbsp honey, ½ Tbsp tahini, ¼ tsp toasted sesame oil, 1 clove garlic (minced), and ½ Tbsp grated fresh ginger to a blender. Blend until the dressing is smooth and creamy.

Sesame ginger dressing being poured over the crunchy cabbage salad

Pour the sesame ginger dressing over the salad and enjoy!

The post Crunchy Cabbage Salad appeared first on Budget Bytes.

Easy BBQ Chicken Sandwiches

Craving BBQ, but don’t have a pit? These Easy BBQ Chicken Sandwiches only take about 30 minutes to make and cost only a couple of bucks a piece, making them a really fast, inexpensive, and tasty way to kill that BBQ craving. Keep this recipe in your back pocket because you’ll be pulling it out […]

The post Easy BBQ Chicken Sandwiches appeared first on Budget Bytes.

Craving BBQ, but don’t have a pit? These Easy BBQ Chicken Sandwiches only take about 30 minutes to make and cost only a couple of bucks a piece, making them a really fast, inexpensive, and tasty way to kill that BBQ craving. Keep this recipe in your back pocket because you’ll be pulling it out often for quick weeknight dinners!

Two Easy BBQ Chicken Sandwiches, one on a wooden cutting board

This recipe utilizes my Quick BBQ Chicken recipe, which I created as a sort of “à la carte” meat option for households who are trying to feed both meat-eaters and vegetarians. In addition to adding this super simple BBQ chicken to other recipes, it can also be used to make sandwiches and wraps, like this one! 

Coleslaw Options

I really like the combination of BBQ and ranch dressing, so I made a quick “ranch slaw” for this sandwich using bagged coleslaw mix (shredded cabbage and carrots) and a thick ranch dressing as the dressing. If you’re not into ranch (many people aren’t), try my classic creamy coleslaw recipe instead. It also goes great with BBQ!

Other BBQ Chicken Sandwich Topping Ideas

I kept my BBQ Chicken Sandwiches simple, because that’s how I roll, but if you like to get fancy, here are some other things you can add on top of your sandwich:

  • Pickles
  • French Fried Onions
  • Cheddar cheese
  • Fresh red onions
  • Sliced avocado
  • Bacon
  • Pineapple slices

What Kind of BBQ Sauce is Best?

You can use pretty much any type of BBQ sauce for this recipe, so I suggest going with whatever brand or flavor that you like the best. I’m not too picky about BBQ sauce, so I used what I had on hand, which was a Kroger brand hickory smoke flavored BBQ sauce. I also tend to like Sweet Baby Ray’s BBQ sauces, so that’s another affordable option. Or, you can even try making your own Homemade BBQ Sauce.

What to Serve with BBQ Chicken Sandwiches

I’m a big fan of sweet potatoes with BBQ, so I love Spicy Sweet Potato Fries as a side for these BBQ Chicken Sandwiches. Thick cut Steak Fries (and maybe some Comeback Sauce) would also be awesome on the side. If you’re looking for something a little more fresh and vibrant to lighten up the plate, try Cowboy Caviar!

Front view of a single Easy BBQ Chicken Sandwich on a wooden cutting board

 

 

Front view of a single Easy BBQ Chicken Sandwich on a wooden cutting board

Easy BBQ Chicken Sandwiches

These Easy BBQ Chicken Sandwiches are a fast, easy, and delicious way to satisfy your BBQ craving. No grill needed! Perfect for busy weeknights.
Total Cost $7.04 recipe / $1.76 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 415.23kcal
Author Beth - Budget Bytes

Ingredients

  • 1 tsp smoked paprika $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1 lb. boneless, skinless chicken thighs $2.99
  • 1 Tbsp cooking oil $0.04
  • 1/4 cup BBQ sauce $0.11
  • 7 oz. coleslaw mix* $0.65
  • 2 green onions, sliced $0.20
  • 1/4 cup ranch dressing $0.37
  • 4 buns $2.49

Instructions

  • Combine the smoked paprika, garlic, powder, salt, and pepper in a small bowl. Cut any large chicken thighs in half to make them more sandwich-sized (you'll want four pieces total). Season both sides of the chicken thighs with the prepared spice mix.
  • Heat the cooking oil in a large skillet over medium heat. Once hot, swirl to coat the surface of the skillet. Add the seasoned chicken and cook for 5-7 minutes on each side, or until the chicken thighs are well browned and cooked through.
  • Remove the chicken from the heat and brush BBQ sauce over both sides of each piece.
  • Add the coleslaw mix, sliced green onions, and ranch dressing to a bowl. Stir until everything is combined and evenly coated in dressing.
  • To build the sandwiches, place one piece of BBQ chicken on each bun and top with a heaping scoop of the ranch slaw. Serve immediately.

Notes

* This is a bagged mix of pre-shredded cabbage and carrots. I used half of a 14oz. bag.

Nutrition

Serving: 1sandwich | Calories: 415.23kcal | Carbohydrates: 32.28g | Protein: 28.18g | Fat: 18.73g | Sodium: 1552.98mg | Fiber: 2.3g

Looking for a vegetarian option? Try my BBQ Tofu Sliders.

How to Make Easy BBQ Chicken Sandwiches – Step by Step Photos

Seasoned chicken thighs on an orange cutting board

In a small bowl, combine 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Cut any large chicken thighs in half to make them more sandwich-sized. You’ll need about 1 lb. boneless, skinless chicken thighs. Season both sides of the chicken thighs with the prepared spices.

Cooked chicken thighs in a skillet

Heat 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, swirl the oil in the skillet to coat the surface, then add the seasoned thighs. Cook on each side for 5-7 minutes, or until they are well browned and cooked through.

BBQ sauce being brushed onto chicken thighs in the skillet

Turn off the heat and brush BBQ sauce over both sides of the chicken pieces (about ¼ cup in total).

Ranch slaw ingredients in a mixing bowl

To make the ranch slaw, combine 7 oz. (half of a 14 oz. bag) of coleslaw mix (shredded cabbage and carrots), 2 sliced green onions, and ¼ cup ranch dressing.

Finished ranch slaw in a mixing bowl

Stir until everything is combined and coated in dressing.

BBQ chicken sandwich being built on a wooden cutting board

To build the BBQ Chicken Sandwiches, place one piece of chicken on a bun and top with a heaping scoop of the ranch slaw.

Two BBQ Chicken Sandwiches, one on a cutting board, the other in the background.

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