Ditch the takeout! These delicious recipes are quick and easy to make at home. So if you’re in the mood for Asian food, try one of these three mouthwatering, but nutritious Asian dishes.
1 tablespoon Thai red curry paste
1 teaspoon grated fresh ginger
2 cups low-sodium vegetable broth
1 14-ounce can coconut milk
1/2 pound shiitake mushrooms, stems removed and caps thinly sliced
4 ounces green beans, halved
2 carrots, halved lengthwise and sliced crosswise
14 ounces extra-firm tofu, drained and cut into cubes
4 ounces snow peas
2 tablespoons fresh lime juice
1/4 cup torn fresh basil leaves
Asian chili garlic sauce, for serving
Place the curry paste and ginger in a medium pot. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.
Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.
Sugar Snap Pea & Shrimp Curry
2 tablespoons canola oil
2 tablespoons curry powder
1 1/2 pounds raw shrimp, (16-20 per pound), peeled and deveined
1 pound sugar snap peas, trimmed
1 cup “lite” coconut milk
1/4 cup lemon juice
1/2 teaspoon salt
Heat oil in a wok or large skillet over medium heat. Add curry powder and cook, stirring, until fragrant, 1 to 2 minutes. Add shrimp and peas and cook, stirring, until the shrimp are almost cooked through, about 4 minutes. Stir in coconut milk, lemon juice and salt. Bring to a boil and cook until the shrimp have cooked through, about 2 minutes more.
Asian Tofu Salad
3 tablespoons canola oil
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger
1/2 teaspoon salt
1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
8 cups mixed salad greens
2 medium carrots, peeled, halved lengthwise and sliced
1 large cucumber, chopped
Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.