It’s been quite a busy spring for me, but I hope to get back into the swing of things very soon. I did have some time to whip up something new—or at least, newish. I slightly tweaked the sauce from these Black Rice & Lentil Bowls and I love how it came out. These are pretty easy to throw together, but I admit, it does take a few pans. However, with the right timing, it’ll all go smoothly. In any case, it’ll be worth it; these are delicious! Also, here’s a before and after of our new kitchen. There’s still a few more things to do, such as put the cabinet and drawer hardware on, but we’re getting there.
INGREDIENTS
Cashew-Curry Sauce
1 C cashews
3 cloves of garlic
1 can light coconut milk
2 Tbs fresh ginger
2 Tbs peanut butter
3 tbs lime juice
2 Tbs nutritional yeast
1 Tbs mild yellow curry powder
1 tsp salt
2 Tbs tamari or soy sauce
The rest
1 small head of broccoli florets
6-8 mushrooms, quartered
1 can sliced water chestnuts
1 red bell pepper, cut into large chunks
14-oz container extra firm tofu
Salt and pepper
9.5-oz pkg. Udon noodles
1 C green onion, sliced
DIRECTIONS
Start with soaking the cashews. I poured boiling water on them and let them sit while I prepared everything else. I recommend starting with the tofu. Cut the tofu into 5 or 6 slabs and season both sides with salt and pepper. Place in a skillet over medium to low heat and brown each side, about 5-7 minutes, per side. Meanwhile, steam the broccoli, bell pepper, and water chestnuts. (You’ll add the mushrooms shortly before they’re all done.) Steam the veggies for about 10-12 minutes before adding the mushrooms; steam another 5 minutes.
Once the tofu is done, cut each slab into 6 cubes; set aside.
Boil the water for the noodles. I used these Udon noodles from Hakubaku. They only take about 4 minutes to boil.
To make the sauce, drain the cashews and add them to a food processor with the rest of the sauce ingredients and puree for 2-3 minutes. Transfer to a small saucepan and warm over medium heat. Drain the noodles, then assemble the bowls: noodles, veggies, tofu, sauce, and green onion. Enjoy!
- Cashew-Curry Sauce:
- 1 C cashews
- 3 cloves of garlic
- 1 can light coconut milk
- 2 Tbs fresh ginger
- 2 Tbs peanut butter
- 3 tbs lime juice
- 2 Tbs nutritional yeast
- 1 Tbs mild yellow curry powder
- 1 tsp salt
- 2 Tbs tamari or soy sauce
- The rest:
- 1 small head of broccoli florets
- 6-8 mushrooms, quartered
- 1 can sliced water chestnuts
- 1 red bell pepper, cut into large chunks
- 14-oz container extra firm tofu
- Salt and pepper
- 9.5-oz pkg. Udon noodles
- 1 C green onion, sliced
- Start with soaking the cashews. I poured boiling water on them and let them sit while I prepared everything else. I recommend starting with the tofu. Cut the tofu into 5 or 6 slabs and season both sides with salt and pepper. Place in a skillet over medium to low heat and brown each side, about 5-7 minutes, per side.
- Meanwhile, steam the broccoli, bell pepper, and water chestnuts. (You'll add the mushrooms shortly before they're all done.) Steam the veggies for about 10-12 minutes before adding the mushrooms; steam another 5 minutes.
- Once the tofu is done, cut each slab into 6 cubes; set aside.
- Boil the water for the noodles. I used Udon noodles from Hakubaku. They only take about 4 minutes to boil.
- To make the sauce, drain the cashews and add them to a food processor with the rest of the sauce ingredients and puree for 2-3 minutes. Transfer to a small saucepan and warm over medium heat. Drain the noodles, then assemble the bowls: noodles, veggies, tofu, sauce, and green onion. Enjoy!
