For a person who has had to buy herself new undies every week for the past two months due to her inability to do the laundry when is supposed to, I’d say that my meal-prep game is on point.
We’re talking 4 new packets of (actually super cute) knickers AND a new pair of running pants since all my clothes seem to be either:
1) On the never-ending pile of things I desperately need to wash.
2) On the shamefully big pile of clothes that I have already ruined due to the fact that I seem to have the skills of a 4-year-old when it comes to loading the washing machine. RIP wool sweaters.
Because apparently wool sweaters don’t go in the washing machine unless you want them to come out as if they were scratchy crop tops, which, if it’s what you’re going for, it’s perfectly fine. Go ahead and flaunt your new super-uncomfortable sweater which now totally makes you look as if you had stolen a 3-year-old’s. In the meantime, I’ll sit here crying at the loss of my favourite vintage sweater AND the amount of physics homework I need to get done (killing two birds with one stone, my multitasking game is strong too!)
If laundry isn’t the most dauting task of the history of dreadful chores I absolutely don’t want to do, then I don’t know what is. On the other hand, this dish is super easy to make, healthy and it can be made ahead of time so you have it ready when you come home ravenous from work/university/etc… making you feel like you’re not that hopeless of an adult project #win.
I mean, my laundry skills suck and I haven’t vacuumed for longer than I’d like to admit BUT I still get to eat nutritious and balanced meals everyday. See mum, see? I do know how to adult.
But really, these noodles couldn’t be easier to make, and they sure taste better than anything that comes in a package! Plus you get to use whichever veggies you have in your fridge, making sure that no food goes to waste.
Do yourself a favour and include these on your next weekly meal plan. And then come help me with laundry because I don’t think my student budget can afford another pair of compression socks.
- 70 grams tamari
- 5 grams sriracha
- 35 grams dark tahini
- 1/4 tsp. garlic powder
- 60 grams water
- 20 grams maple syrup
- 500 ml. water
- 1 sachet shiitake miso powder
- 120 grams rice noodles
- 250 grams firm tofu
- 100 grams mushrooms
- 100 grams broccoli
- a handful of pak choy leaves
- 7-8 baby corns
- Whisk together all of the ingredients of the glaze.
- Cut tofu into cubes and marinate it in the sesame glaze for a couple of hours (overnight is best)
- Use the rest of the marinade to glaze the vegetables.
- Roast the vegetables + tofu at 200ºC for 20-30 minutes or until golden.
- Meanwhile, prepare the noodles.
- Bring 500 ml. of water to boil, dissolve the miso packet and cook noodles according to directions in your package.
- Mix all the ingredients in a bowl and enjoy!
- This recipe is vegan and gluten free.
- Tofu and vegetables can be made ahead of time.
- You can use 500ml. of miso broth if desired.
- You can cook your tofu and veggies in a pan if you find that's easier!
And that’s all for today my friends! May you all have a nice weekend!