Soy-Sesame Broccoli with Carrot Noodles

12 Apr

FullSizeRender

The moment pretty much everyone has been predicting for two years has come to pass: work + grad school +triathlon/running training has finally cut into my cooking time–majorly. I used to try and find a recipe that included a ton of home-made components and hard-to-find ingredients and now… my search for recipes has been limited to the following queries:

  • Can I find all the ingredients in one store, in one trip?
  • Can I just add meat (and/or rice) to it so MrKef will eat it?
  • Is stirring the most difficult part of the recipe?

If the answer to any of the above questions is no, well… you might not be seeing it on CuK until June 2017 when Chef Kefi, RN becomes Chef Kefi, PNP-BC and never has to take another friggin final again.

ANYWAY, here’s a veggie dish I made on Sunday and have been enjoying throughout the week. I love how colorful it is, but mostly I love how easy it is.

Soy-Sesame Broccoli with Carrot Noodles

Ingredients

–For the sauce

  • 4 TBS coconut aminos
  • 3 TBS water
  • 2 TBS honey
  • 1 TBS vinegar (rice or white)
  • 1 TBS Sesame oil
  • 2 tsp Chili-garlic sauce (or any hot sauce)

–For the noodles

  • 1-2 lbs carrots, washed and ends chopped off
  • olive oil

— For everything else

  • 10 oz broccoli (or more if you’re a broccoli monster like me–but if you add more broccoli, make a bigger batch of sauce)
  • 2-4 cloves garlic, diced
  • 7 oz cole slaw mix or shredded cabbage
  • 1/2 c toasted cashews
  • 1 package tofu, drained (optional)


Assembly

  1. Mix together sauce ingredients. Pour over tofu and broccoli and mix well. Set aside.
  2. Use a spiralizer or a peeler to make very thin “noodles” out of carrots.
  3. Heat a drizzle of olive oil over med-high heat. Add carrot noodles to pan and cook until desired tenderness (I do ~ 4 minutes). Remove carrots from pan and set aside.
  4. Regrease pan with ~1 TBS olive oil and add garlic over med-high heat. Saute for about 1 minute, until garlic is fragrant. Add broccoli/tofu, cover, and cook for about 5 minutes, or until desired tenderness. Add carrot noodles and cole slaw/cabbage, and saute until heated through. Toss with cashews and serve warm.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: