Slide Meals

3-day slide meal plan · Protein: tofu

Days: 3
Protein: tofu
Budget:

$$—
Difficulty:

🍳🍳—

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Embark on a 3-day Asian-inspired journey with versatile tofu dishes that slide deliciously into one another.

Slide Chain

• Day 1: Tofu Stir-Fry with Vegetables

• Day 2: Red Curry Tofu with Vegetables

• Day 3: Coconut Curry Noodles

• Combined Shopping List

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Day 1: Tofu Stir-Fry with Vegetables

Ingredients

Main

• 1 block tofu, cubed

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 inch ginger, minced

• 1 carrot, julienned

• 1 red bell pepper, sliced

• 1 head broccoli, cut into florets

• 2 green onions, sliced

Garnish

• 2 tbsp peanuts, chopped

• 1 lime, cut into wedges

Directions

1. Press tofu to remove excess water, then cube.

2. Heat sesame oil in a pan, add garlic and ginger; cook until fragrant, about 1 minute.

3. Add tofu to the pan and stir-fry until golden brown.

4. Add vegetables and soy sauce, stir-fry until vegetables are tender-crisp.

5. Serve with peanuts and lime wedges.

Cook’s Notes:

Reserve half the cooked vegetables for tomorrow’s curry.

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Day 2: Red Curry Tofu with Vegetables

Ingredients

Main

• 1 block tofu, cubed

• 1 can coconut milk

• 2 tbsp red curry paste

• 2 cups reserved vegetables from stir-fry

• 1 tbsp fish sauce

• 1 tbsp brown sugar

• 1 lime, juiced

Garnish

• 1/4 cup basil leaves

• 1 tbsp peanuts, chopped

Directions

1. In a pot, heat coconut milk and curry paste over medium heat.

2. Add tofu, reserved vegetables, fish sauce, and brown sugar; simmer for 10 minutes.

3. Stir in lime juice and adjust seasoning.

4. Serve garnished with basil and peanuts.

Cook’s Notes:

Hold back 1/4 of the curry sauce for the next day’s noodle dish.

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Day 3: Coconut Curry Noodles

Ingredients

Main

• 1 lb rice noodles

• 1/4 reserved curry sauce

• 1 block tofu, sliced

• 1 can coconut milk

• 1 tbsp soy sauce

• 1 tbsp hoisin sauce

• 1 cup vegetable broth

Garnish

• 1/4 cup cilantro, chopped

• 1 lime, cut into wedges

• 1/2 tsp chili flakes

Directions

1. Cook rice noodles according to package instructions.

2. In a pan, heat reserved curry sauce with coconut milk, soy sauce, hoisin sauce, and vegetable broth.

3. Add tofu slices and simmer for 5 minutes.

4. Toss noodles in the sauce and serve with cilantro, lime, and chili flakes.

Cook’s Notes:

This dish beautifully uses up the remaining curry sauce.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• tofu — 3 blocks

• soy sauce — 1 cup

• sesame oil — 1/4 cup

• ginger — 1 piece

• garlic — 2 heads

• green onions — 1 bunch

• carrots — 3

• red bell peppers — 3

• broccoli — 2 heads

• rice noodles — 1 lb

• peanuts — 1 cup

• lime — 3

• coconut milk — 2 cans

• red curry paste — 1 jar

• basil — 1 bunch

• fish sauce — 1/4 cup

• brown sugar — 1/2 cup

• cornstarch — 1/4 cup

• vegetable broth — 4 cups

• white rice — 2 cups

• cilantro — 1 bunch

• chili flakes — 1 jar

• hoisin sauce — 1/2 cup

• sriracha — 1 bottle

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Final Notes

Enjoy this delicious journey with tofu, showcasing its versatility in Asian-inspired dishes across three delightful dinners.