I always hit a point in the week where I don’t have many groceries left. These are the days most people dread… I am not one of those people! This gives me an opportunity to craft something delicious with only a few ingredients. I think this is the best way to cook. It’s resourceful and gives me an opportunity to be creative in the kitchen. The picture above is the result of leftovers from a pad thai dish I made over the weekend. This recipe only has 3 ingredients in the main dish and 6 in the sauce! It’s super easy and PACKED with flavour
Recipe
- 1 Medium Zucchini
- Firm Tofu
- Korean Glass Noodles (or rice noodles)
Optional: Crushed Peanuts
Sauce
- 1-2 tsp Sriracha
- 1 tbs minced Ginger
- 1 tbs minced Garlic
- 1/4 cup Soy Sauce
- 2 tsp Rice Vinegar
- 1/2 tsp Sesame Oil
Combine all ingredients for the sauce in a small bowl and set aside
In a small pot bring the water for your noodles to a boil. Reduce heat. Your noodles will only go in when you have 6 minutes left of cook time on your stir fry
In a small to medium frying pan begin to Stir fry the zucchini in a bit of oil until it begins to soften
Add in the tofu and stir fry until warm
Add in the sauce one tablespoon at a time and let the veggies cook until the zucchini is nice and tender
**Add the crushed peanuts at this point if you chose to add them
** You may not need to use the full amount of sauce. Spooning it in slowly allows you to stop before the stir fry becomes too “soupy”.
Put your noodles into the hot water. Cover and let cook for 6 minutes (for the glass noodles)
Follow the package instructions if you chose the rice noodle option
Enjoy!
