This week has been kind of overwhelming and I am just getting to a place where a certain routine is developing in terms of life and taking up work.
It is all extremely exciting but I am completely shitting it. But I keep constantly telling myself to get out of my comfort zone and feel a little uncomfortable.
That being said, this dish got me on the completely uncomfortable end of the creative site.
I used ingredients I haven’t worked with before and really did not have a clue as to how it would turn out. Sometimes it starts with a crazy idea, then you start chucking stuff in a bowl and then some sort of mystery magic happens. Don’t even worry about what its going to turn out to be. Well I didn’t with this dish anyway. Go with the flow babes. This serves 2 people.
3 Teaspoons of Coconut Oil ( 1 Teaspoon per batch for the Tofu as I had to do this in 2 batches , 1 teaspoon for the veggies)
1 Block Tofu- 1/2 Inch slices
1/2 bag Sweet Potato Glass Noodles
3 Cups of Water
5-7 Long Stem Brocolli
3-4 Spring Onions- Chopped
2 Red Thai Chillies
2 Garlic Cloves
1 Pok Choi
Spring Onions, Coriander and Thai chillies for Garnish
Pink Salt/ Pepper To Taste
For The Marinade
3 Medjool Dates
1 Cup Sriracha Sauce
Thumb size Ginger
2 Garlic Cloves
1 Thumbsize piece of Lemongrass chopped
1 Cup Equinox Kombucha ( I explain what Kombucha is towards the end of the post)
- Blend all the ingredients for the marinade. Leave aside
- In a container, add the sliced tofu and marinade. Give it a gentle mix and let it sit in the fridge for about 10 minutes.
- In a pan, boil 3 cups of water and add the noodles in for about 5-7 minutes. Strain and set aside.
- The Tofu should be nicely marinated by the time the noodles get cooked.
- In a frying pan, add 1 teaspoon of coconut oil. I used Vita Coco’s brand. Add in the tofu and can fry for about 2 minutes on each side. Set aside.
- Take the remaining marinade that was used for the Tofu and add the veggies to it. So in go the spring onions, Pok Choi, Broccoli and red Thai Chillies for a minute or so.
- Using the same frying pan, ass another teaspoon of coconut oil and sauté the veggies for 2-3 minutes on medium heat. Once done, set aside.
- Now add the noodles into the same pan and give it a gentle mix for about 1-2 minutes and let is marinade and absorb all the flavours in the pan. Take it off the heat and start assembling.
In a bowl, place your noodles in the bottom layer. Add the tofu over top and the veggies. Garnish with spring onion, red thai chillies and coriander.
You can also squeeze some lemon and add toasted sesame seeds over top. I didn’t have any at the time so this is how I munched it. It was ridiculously good.
The sweetness from the dates coming through along with the zesty flavours of that Kombucha. It was an explosion in my mouth. The marinade was perfect for the Tofu too. You could easily have this as a bbq recipe and do a little Tofu burger too.
As this was my first time playing around with Kombucha, I had to do a little research on what exactly it is and how its made. I am really mindful about the ingredients I use and why I use them. They all have a health purpose and that is incredibly important to me.
So Kombucha is basically a fermented tea drink that has incredible healing properties.
Some include, preventing arthritis and fighting cancer cells. It has major detoxing properties too and tastes a but like Apple Cider Vinegar. The one I used was the Original so wasn’t infused with flavours. But Equinox have tonnes of yummy ones like Wild Berry, Ginger and Raspberry + Elderflower which by the way is the bomb! I had one after a workout and it was so cooling.
Another great ingredient to add to that pantry. I am 100% a Kombucha convert now. Hope you give this one a go and don’t be afraid.
Fear isn’t Fun at all!