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A perfect way to use up some leftover veggies and noodles! Served with a super tasty, sweet and tangy vinaigrette. Recipe below:
Saute 1 block tofu cut in 1cm cubes, and a small package sliced shiitake mushrooms in bit of oil, browning on a few sides.
Roast a small bag of brussel sprouts (cut in half) and bundle of asparagus (tough bottom end trimmed off). Chop half of a seedless cucumber.
Dressing (2-3 servings):
Blend the following
2 T rice vinegar
1 T sesame oil
3 T avocado oil
1 T coconut aminos
1.5 tsp grated fresh ginger
1 garlic clove
1 nectarine*
1/8 tsp each kosher salt and pepper
* cook 1 diced nectarine over medium-low heat with a dash of water for about 3 to 5 minutes covered, until very soft.
Plate all the veggies over baby spinach or other greens, along with a bit of noodles. Drizzle dressing over top. Top with red chili flakes and fresh mint