Type what you have

Ingredients

• ✓ sweet soy sauce
• ✓ sweet soy sauce
• coconut milk
• curry paste
• turmeric
• ginger
• vegan fish sauce substitute
• extra-firm tofu
• bamboo skewer
• peanut butter
• coconut milk
• chili-garlic sauce
• lime juice
• ginger
• lime

Instructions

1. 1 Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
2. 2 Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
3. 3 Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
6. 6 Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
7. 7 Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.

By Buckwheat Queen

Ingredients

• ✓ sweet soy sauce
• cooking spray
• egg
• vegetable oil
• onion
• leek
• green chile pepper
• garlic
• chicken breast
• prawn
• coriander
• cumin
• white rice

Instructions

1. 1 Heat a large nonstick skillet over medium heat. Coat with nonstick cooking spray.
2. 2 Pour eggs into the hot skillet and cook until the edges begin to set. Lift the edges to allow any uncooked egg to flow onto the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Transfer omelet to a cutting board and slice into 1/2-inch strips. Set aside.
3. 3 Heat vegetable oil in a wok or large frying pan over high heat. Stir in onion, leek, chile peppers, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Stir in chicken, shrimp, coriander, and cumin; mix well. Cook and stir for about 5 minutes.
4. 4 Mix in cooked rice, sweet soy sauce, and omelet strips; cook until rice is heated through and chicken is no longer pink in the center, 3 to 5 minutes.

By frida

Ingredients

• ✓ sweet soy sauce
• udon noodle
• chicken tenderloin
• oil
• green onion
• ginger root
• garlic
• stir-fry vegetable
• oyster sauce
• soy sauce
• sesame oil
• sesame seed

Instructions

1. 1 Soak the udon noodles in warm water to separate.
2. 2 Meanwhile, remove tendon from the tenderloins with a sharp knife. Place tenderloins in a food processor and pulse. You don't want big pieces, or ground chicken, but finely chopped.
3. 3 Heat oil in a wok over medium heat until shimmering. Add white parts of green onions, ginger, and garlic. Cook for 30 seconds. Add the chicken and cook and stir until no longer pink in the center, 7 to 10 minutes. Add stir-fry vegetables. Cook until heated through, about 3 minutes.
4. 4 Drain the noodles, and add the noodles to the stir-fry mixture.
5. 5 Combine oyster sauce, sweet soy sauce, soy sauce, and sesame oil in a bowl. Pour sauce over stir-fry mixture and gently mix in order to avoid breaking the noodles. Garnish with toasted sesame seeds and the green ends of the green onions.

By thedailygourmet