I had some of the Glazed Tofu and Asparagus with Brown Rice & Millet Ramen leftover from dinner. Actually, it was the Glazed Tofu and Asparagus that was leftover. It was just enough to make a salad out of it for lunch the next day. It just goes to show just a few changes can make leftovers something new and refreshing.
Spread chopped zucchini and pepper rings onto a baking sheet. Drizzle some of the Chinese Brown Sauce onto the vegetables. Stir the vegetables until they are completely coated. Place sheet pan in oven and turn oven to 350 degrees.
Roast vegetables until tender. Check the vegetables when the oven comes to temperature. Stir the vegetables and roast longer if needed. Remove from oven and set aside.
Layer salad starting with the greens. Finish the salad with a sprinkling of the sesame seeds and a drizzle of the Chinese Brown Sauce.
Serve. Eat. Enjoy.
Note: This salad recipe is 1 serving, but easily multiplied.
This meal revolves around my Chinese Brown Sauce.The Chinese Brown Sauce is so versatile. I have used it to make Asian Noodles, Asian Lentil Meatballs and various other ways. For this meal the tofu and asparagus are glazed with this sauce and are placed on a bed of brown rice and millet ramen – YUM!
- 1 recipe Chinese Brown Sauce
- asparagus, bunch, trimmed
- 4 cakes, brown rice & millet ramen
- 1 pkg. extra firm tofu, organic, pressed
- 1 tbsp sesame seeds, garnish
- cilantro, garnish
Note: To trim the asparagus, take the asparagus by the ends and bend the asparagus. It should snap apart. The bottom of the asparagus where it breaks off is usually tough and woody. It is not very pleasant to eat. I do not use this part. You could save it to make broth if you so choose.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Cut tofu into 1/2 inch slabs. Place tofu on half of the baking sheet. Glaze the tofu with the Chinese Brown Sauce. Reserving the other half for the asparagus.
Bake tofu for 20 minutes. Add asparagus to the tofu. Brush the tofu with the Chinese Brown Sauce and drizzle some of the sauce onto the asparagus. Bake for 10 minutes. Remove from oven and set aside until plating.
While the tofu and asparagus are baking in the oven make the brown rice & millet ramen cakes according to the package instructions. Drain ramen.
Note: I like to make my ramen with half water and half vegetable broth. the broth infuses flavor into the noodles.
Layer your plate or bowl with ramen noodles, asparagus and tofu. Drizzle some Chinese Brown Sauce on the top.
Garnish with sesame seeds and cilantro.
Serve. Eat. Enjoy.