Slide Meals

5-day slide meal plan · Protein: tofu

Days: 5
Protein: tofu
Budget:

$$$–
Difficulty:

🍳🍳🍳–

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Explore the vibrant and aromatic world of Southern Vietnamese home cooking with tofu as the star ingredient.

Slide Chain

• Day 1: Lemongrass Tofu with Rice Noodles

• Day 2: Tofu Spring Rolls

• Day 3: Tofu and Vegetable Stir-Fry

• Day 4: Tofu Coconut Curry

• Day 5: Cold Tofu Salad

• Combined Shopping List

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Day 1: Lemongrass Tofu with Rice Noodles

Ingredients

Main

• 1 lb tofu

• 2 lemongrass stalks, minced

• 3 cloves garlic, minced

• 2 tbsp fish sauce

• 1 tbsp sugar

• 3 tbsp vegetable oil

Noodles

• 8 oz rice noodles

• 1 lime, juiced

• 1/4 cup peanuts, chopped

• 1/4 cup cilantro, chopped

Directions

1. Marinate tofu with lemongrass, garlic, fish sauce, and sugar for 30 minutes.

2. Cook rice noodles according to package instructions. Set aside.

3. In a pan, heat oil and fry marinated tofu until golden brown.

4. Serve tofu over noodles with lime juice, peanuts, and cilantro.

Cook’s Notes:

Reserve half of the cooked tofu for tomorrow’s meal.

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Day 2: Tofu Spring Rolls

Ingredients

Filling

• reserved tofu from Day 1

• 1 carrot, julienned

• 1 cucumber, julienned

• 1/4 cup mint leaves

• 1/4 cup basil leaves

• 1/4 cup cilantro leaves

• 8 rice papers

Directions

1. Dip rice paper in warm water and lay flat.

2. Place tofu, carrot, cucumber, mint, basil, and cilantro on rice paper.

3. Roll tightly and serve with dipping sauce.

Cook’s Notes:

Use any remaining herbs in the spring rolls.

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Day 3: Tofu and Vegetable Stir-Fry

Ingredients

Main

• 1 lb tofu, cubed

• 2 cloves garlic, minced

• 2 carrots, sliced

• 1 red chili, sliced

• 1/4 cup fish sauce

• 2 tbsp sugar

• 3 tbsp vegetable oil

Directions

1. Sauté garlic in oil until fragrant.

2. Add tofu, carrots, and chili, stir-fry until vegetables are tender.

3. Add fish sauce and sugar, cook for another 3 minutes.

Cook’s Notes:

Reserve a portion of the stir-fry for tomorrow.

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Day 4: Tofu Coconut Curry

Ingredients

Curry

• reserved stir-fry from Day 3

• 1 can coconut milk

• 1 lime, juiced

• 1 tbsp soy sauce

• 1/4 cup basil leaves

Directions

1. Heat reserved stir-fry in a pot.

2. Add coconut milk and simmer for 10 minutes.

3. Stir in lime juice, soy sauce, and basil before serving.

Cook’s Notes:

Serve this curry with steamed rice if desired (+1 optional).

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Day 5: Cold Tofu Salad

Ingredients

Salad

• 1 lb tofu, cubed

• 1 cucumber, sliced

• 1/4 cup bean sprouts

• 2 green onions, sliced

• 1/4 cup peanuts, chopped

• 1/4 cup cilantro, chopped

Dressing

• 2 tbsp fish sauce

• 2 tbsp lime juice

• 1 tbsp sugar

• 1 red chili, sliced

Directions

1. Combine tofu, cucumber, bean sprouts, green onions, peanuts, and cilantro in a bowl.

2. Mix fish sauce, lime juice, sugar, and chili for dressing.

3. Pour dressing over salad and toss well before serving.

Cook’s Notes:

Enjoy this refreshing salad as a light end to the week.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• tofu — 3 lbs

• garlic — 2 heads

• lime — 5

• fish sauce — 1 bottle

• sugar — 1 lb

• soy sauce — 1 bottle

• rice noodles — 1 lb

• carrots — 4

• cucumber — 2

• cilantro — 1 bunch

• basil — 1 bunch

• mint — 1 bunch

• peanuts — 1 cup

• vegetable oil — 1 bottle

• lettuce — 1 head

• bean sprouts — 1 bag

• green onions — 1 bunch

• red chili — 2

• rice paper — 1 pack

• coconut milk — 1 can

• lemongrass — 2 stalks

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Final Notes

Enjoy the vibrant flavors of Vietnam through these easy-to-follow tofu dishes.