I love Asian style cooking! It’s usually veg-forward, with a focus on fresh, whole ingredients and a balance of flavours. This salad is an excellent dinner option for a hot day, and also makes a great work or school lunch for the next day! It can be eaten hot or cold, and is so light and healthy, you’ll want to make it every night!
My boys are generally really good eaters, which is nice, because I want them to experience all the flavours and foods that are out there from a young age. They do, however, have a slight sweet tooth- I’m pretty sure they get it from me! This recipe has a nice sweetness level to it- the sesame oil, rice syrup and carrots all balance out dish perfectly to create a balance of sweet and savoury that everyone in my house loves!
Pak choi is a green, leafy vegetable, with a ton of great nutritional benefits including fiber, calcium, potassium and a range of vitamins. It can be stir fried, but I decided to roast it this time. For the carrots, I find that a vegetable peeler works best to make ribbons. If you have a spiralizer, you could also try making spiralized strands for a completely different texture!
This is a sweet, fast, healthy dinner that comes together quickly. Try it tonight! Eat well to live well!
- 200 g Pak Choi
- 2 tbsp Tamari Sauce
- 3 tbsp Toasted Sesame Oil
- 2 tbsp Coconut oil
- 2 Carrots
- 1 tsp Brown rice vinegar
- 1 tsp Rice syrup (sweet)
- 1 tsp Lemon juice
- 1 lb Organic Tofu, cubed
- Coconut oil for frying
- Rice flour
- Himalayan pink salt
1. First, marinate the carrots- Slice carrots into thin ribbons, using a vegetable peeler or mandoline. In a bowl, combine the brown rice vinegar, sweet rice syrup, and lemon juice, and toss well with the ribboned carrots. Allow to sit for 30 minutes.
2. Preheat oven to 175C (350 F)
3. Drizzle pak choi with tamari and oil, and season with a bit of salt. Roast, covered, for 15 minutes.