I'm always craving Asian food. Since it's not exactly healthy to order takeout every night, I made a few of my own low-calorie recipes!
Asian dishes are pretty much a staple for me. A lot of them are already vegan, so I usually have a ton of options when I go out to eat. When I get tired of making my usual pasta or some kind of veggie burger, I always turn to Asian food!
I crave this Thai dish all. the. time. I tried to cut down on calories by using tofu shirataki noodles since they're only 20 calories for a whole package. Yep, only 20 calories compared to around 450 for the same amount of regular noodles. They work amazingly in this dish, and while it's not exactly like the kind at restaurants, it's still pretty good for my 220 calorie version.
- 1 package of fettuccine tofu shirataki noodles (rinsed and drained)
- 1 tsp of ginger
- 1 large carrot
- 6 cloves of garlic
- 4 tbsp of rice vinegar
- 1 yellow onion
- 1/4 cup brown sugar
- 1 cup basil
- 1/4 cup vegetable broth
- 1/2 cup coconut aminos or soy sauce
- 2 tbsp sriracha sauce
- 1 tsp (or more) of chili flakes
- Sesame seeds and green onion
1. Thinly cut the carrot and onion. I like bigger pieces of onion, but you can dice it if you want. Make sure garlic and ginger are minced.
2. Combine the rice vinegar, coconut aminos, sriracha, chili flakes and brown sugar in a bowl and mix to make your sauce.
3. Add the sauce and everything you just chopped up to a pan or wok and cook on medium heat until everything has softened.
4. Turn the heat down low and add the noodles and basil (I keep a few leaves to put on top at the end). Only cook enough so that the basil wilts and noodles heat up. Make sure everything is all mixed together!
5. Turn the heat off and serve with sesame seeds and green onion on top!
This dish is pretty simple and quick, and it makes such a great snack or side salad! This recipe makes a big bowl and is only about 80 calories.
- 1 English cucumber
- 1 tbsp coconut aminos or soy sauce
- 1 tbsp ginger
- 1 tsp sesame oil
- 2 tsp rice vinegar
- 1 tsp lime juice
- 1/2 tsp cilantro
- red pepper flakes to taste
1. These cucumbers are huge so chop it in half to make it easier to cut. Then use a vegetable peeler and just keep peeling in the same spot. I'm not sure how else to explain that, but the peels should start to look like the ones in my picture! I discard the first and last peels that are just skin, but peel the whole entire cucumber.
2. Combine all of the other ingredients in a small bowl to make the sesame ginger dressing. When it's all mixed, pour on top of the cucumbers and toss it a bit. I add some sesame seeds on top of mine!
General Tso's Tofu
Talented, brilliant, incredible, amazing, show stopping, spectacular, never the same, totally unique, completely not ever been done before. This is a new favorite of mine and a masterpiece at only 245 calories per serving.
- 1 container of firm or extra firm tofu
- 1/4 cup cornstarch
- 1 tsp paprika
- 4 cloves of garlic
- 1 tbsp ginger
- 1 tbsp tomato paste
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 4 tbsp coconut aminos or soy sauce
- 2 tbsp honey
1. Press the tofu to get any extra liquid out — this will help it absorb the sauce. If you're not sure how to press tofu there are a bunch of YouTube videos on how to do it, but I basically wrap it up in a towel and then put a stack on plates on top to squeeze all the liquid out. When you're finished pressing, cut the tofu into little cubes.
2. Add cornstarch, paprika, half of the sesame oil, half of the coconut aminos and half of the rice vinegar to a bowl and mix. Mix in the tofu and let it chill in the fridge for about an hour.
3. Add tofu mixture to a pan and fry it on medium heat. I only cook my tofu for a few minutes after it starts sizzling. Turn the heat off.
4. In a separate bowl, add the rest of the sesame oil, coconut aminos and rice vinegar. Also add in the garlic, ginger, tomato paste and honey. Mix this all up, and add it to the pan.
5. Slowly turn the heat back on and bring it back to medium. Keep stirring and mixing the tofu — everything should start to thicken. (If it does not thicken as much as you want it to, you can add a paste of 1 tbsp cornstarch and 1tbsp water)
6. I serve this with some cauliflower rice and top with sesame seeds!
I get these all the time as a little appetizer when I get takeout. I like these served cold with some sliced cucumber and crushed peanuts on top, but they are great served hot too! At only 145 calories, this makes the perfect guilt-free snack or appetizer.
- 1 package of spaghetti tofu shirataki noodles (rinsed and drained)
- 2 tbsp peanut butter
- 1 tsp rice vinegar
- 1 1/2 tbsp coconut aminos or soy sauce
- 2 tsp sesame oil
- 1 tsp ginger
-1 small clove garlic
- add 1 tsp (or more) of sriracha to make it spicy
1. Add peanut butter, rice vinegar, coconut aminos, ginger, garlic and sesame oil to a bowl and mix. Keep mixing until it's nice and smooth — don't worry if it's still a little separated!
2. Add the drained noodles to the bowl and keep mixing until the noodles are coated. I top mine off with some sliced cucumber, cilantro, peanuts and sesame seeds!