asian side dishes

The Miso Tofu Mariande in this recipe will make you swoon. Perfect with a side of vegetables, a salad, and it&#39;s a fantastic hors d&#39;oeuvre!*The tofu marinates for 48 hours -- however, the active work time is only about 15 minutes.

Miso Garlic-Ginger Tofu

extra firm tofu

Shiro miso paste

ponzu sauce lime

Mirin ((Japanese sweet rice wine))

honey

rice vinegar

golden brown sugar

ginger pulp

garlic pulp

grapeseed or vegetable oil

Dry the tofu. Remove the tofu from the package and set it on a double layer of paper towels (or a tea towel). Place another double layer on top and gently press all sides of the tofu block to remove as much moisture as possible. Now cut the tofu block into approximately 1½ inch cubes, placing them on a new double layer of paper towels as you go. Place yet another double layer on top of the cubes and gently press down. Set this aside.

Make the marinade. In a small mixing bowl, use a whisk to blend the miso paste with ponzu, Mirin, vinegar, honey, sugar, ginger and garlic. Whisk until everything is smooth. Pour the marinade into a baking dish -- one large enough to hold all of the tofu, but small enough so that the marinade isn&#39;t too shallow.

Add the tofu. Once more, before adding the tofu to the marinade, set the cubes on a dry paper towel -- this time, roll them to get all of the sides dry, carefully so they keep their shape. Use a second towel if they still seem slightly damp. Now add the them to the marinade. Make sure all the side are well coated.

Refrigerate/marinate. Cover with plastic wrap and let the tofu marinate in the refrigerator at least for 48 hours and up to 72. If there is a portion of the tofu that isn&#39;t fully in the marinade -- turn them over about half way through the marinating process.

Cook. Cover a large plate with a paper towel and set it aside. Coat the bottom of a large non-stick sauté pan with the oil -- this oil should only coat, not have depth to it. Turn the heat to medium-high and let the pan preheat.Once the pan is very hot, turn the heat down a bit and add the marinated tofu cubes, one at a time to be sure they don&#39;t break, letting any excess marinade drip off first. (I use my hands to do this.) Stand back a bit as the oil will splatter.Sear every side of the cubes. Use a small flat-bottomed spatula to flip them, or small rubber cooking tongs.  Once each side is very nicely browned, set them on the paper towel-lined plate to drain. Don&#39;t worry if the edges are charred a tiny bit -- this adds well to the overall flavor.

Serve!

These Sweet and Spicy Green Beans will be your new favorite keto side dish! This easy recipe is ready in just 20 minutes and has just 5 net carbs per serving.

Sweet and Spicy Green Beans

bacon

beans,

garlic, very finely minced

EACH soy sauce, brown sugar monkfruit, and apple cider vinegar

sesame seeds

Red pepper flakes (optional garnish)

Cut the bacon into small pieces and brown...

Cut the bacon into small pieces and brown over medium heat. When the bacon is crisp, remove from the skillet with a slotted spoon and set aside.

Pour off all of the bacon grease except...

Pour off all of the bacon grease except 1  tablespoon. Add the green beans to the skillet and cook, stirring occasionally, 6-7 minutes until they have begun to char and reached your desired tenderness.

In a small bowl combine the garlic, soy...

In a small bowl combine the garlic, soy sauce, sweetener and apple cider vinegar. Toss the green beans in the sauce until the beans are well coated.

Add the bacon, sesame seeds and crushed red...

Add the bacon, sesame seeds and crushed red pepper for garnish. Serve immediately.

Craving something simple yet loaded with umami? This napa cabbage recipe sautéed with soy and garlic sauce is your go-to for an effortless side or veggie-forward main!

Sautéed Napa Cabbage

Napa cabbage (quartered lengthwise, aka Wombok)

olive oil

soy sauce

mirin (or substitute with rice vinegar + a pinch of sugar)

sesame oil

garlic

lemon juice

Sesame seeds

Chives onions

Mix sauce ingredients

Mix the sauce ingredients in a small bowl and set aside.

Heat olive oil

Heat olive oil in a large pan over medium-high heat.

Add cabbage and pan-fry

Add the cabbage quarters and pan-fry for 2 minutes on each side, covering the pan with a lid to speed up cooking.

Flip each inner side

Flip each piece inner-side up and drizzle with the sauce. Cook for 30 seconds.

Flid again

Flip again to let the sauce caramelize underneath the cabbage.

Serve and garnish

Serve immediately, garnished with sesame seeds and spring onions.

My family loved this, I think I cooked a little longer and we had the grill hot, so we did it on the grill, the sauce is the magic though. So Easy, So Fast!

I’ve already made this recipe twice and it’s quickly becoming a family favourite. I served it as a side dish with some salmon and rice and then another time with tofu and veggies. So delish!

https://content.jwplatform.com/videos/avvIggG7.mp4

This quick and easy sautéed napa cabbage with soy garlic and sesame sauce is a flavor-packed side dish perfect for Asian-inspired meals or a light vegetarian dinner.

Sautéed Napa Cabbage With Asian Sauce

Quick bok choy with garlic and ginger is an easy, delicious side dish with just 5 ingredients that’s ready in 10 minutes!

Quick Bok Choy with Garlic and Ginger

canola oil

ginger

garlic (minced)

baby bok choy (sliced in half lengthwise)

Salt and black pepper (or red pepper flakes)

sesame oil (optional)

Heat oil in a large skillet over medium high heat.

Add the ginger and garlic and cook for 30 seconds to 1 minute, until fragrant. 

Add the bok choy, cut side down, and sear for 2 minutes.

Turn each piece of bok choy over and sprinkle lightly with salt and pepper. Add the soy sauce to the pan, turn to coat the bok choy and reduce the heat to medium low.

Cover the pan with a tight fitting lit and cook for 3-4 minutes, until the bok choy is tender. (If your pan is drying out before the bok choy is done, add a splash of water or broth.)

Drizzle with the sesame oil, if desired, and serve immediately.

can you please explain what "4 Bok Choy" is?...does that mean 4 leaves?...can't be...so that means 4 bunches of Bok Choy and then cut the entire thing in half?...can't imagine 4 leaves would be 4 servings...lol

I ABSOLUTELY LOVE, LOVE BOK CHOY, SOMETIMES IT'S HARD TO FIND, BUT I DO LOVE THE BABY ONE MOSTLY. CAN'T WAIT TO GO SHOPPING SO I CAN MAKE THIS.  THANK YOU SO MUCH AND KEEP THEM COMING.  OH YEA AND I ALWAYS KEEP FRESH GINGER IN MY FREEZER AND WHEN I NEED SOME I JUST GRATE IT, JUST LIKE WHILE CLOVES OF GARLIC.

Top 4 asian side dishes recipes from across the web

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Top Tags

Miso Garlic-Ginger Tofu

Sweet and Spicy Green Beans

Sautéed Napa Cabbage

Quick Bok Choy with Garlic and Ging...

Top 4 asian side dishes recipes from across the web

The most viewed asian side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso Garlic-Ginger Tofu

Sweet and Spicy Green Beans

Sautéed Napa Cabbage

Quick Bok Choy with Garlic and Ging...

The most viewed asian side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine