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The Best Ever 15 Minute Veggie & Tofu Peanut Noodle Stir-Fry

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This sounds very complicated, I know, but indeed it actually is super super easy. And don‘t be fooled, easy does not mean boring. Because this is everything else than boring. We have got crispy, stir-fried veggies and tofu combined with saucy, peanuty noodles and topped with a decent amount of fresh herbs. The combo? Insane! The time needed? Insanely little! 

When I asked you all on instagram which dishes you would like to see more of, there were soso many that said „quick meals“. And really, I get you! Some days we just cannot stand spending large amounts of time in the kitchen preparing dinner and still want to have something healthy. And this can be a challenge. So recipes like these are perfect for when you want something quick and yet healthy and delicious! 

What is special about this dish? 

Well, it is super super quick. All we need to do is fry the veggies and tofu, cook the noodles and combine everything with the sauce! It comes together in something like 10-15 minutes, really! 

And then also, it is not very traditional. You could say it is pad-thai inspired, just way simpler, with fewer ingredients and a bit healthy. Maybe something like a mix between a pad-thai and a wok. So basically, with this we are inventing an easy and healthy dish.

Is this dish healthy? 

Yup Yup, it is. How come so? It is packed with all the nutrients we need to stay happy, healthy and full. The large amount if different veggies that we are using add a whole bunch of fibre and vitamins to the dish. The fibre helps our digestion and the vitamins our immune system and organs. Then we also have the tofu, which is another great source of fibre and also of protein, to help us strengthen and repair muscles.

Now what’s left are the noodles and the sauce. So as for the noodles, they are our source of carbohydrates, which we need for our energy. And the sauce, which is made up from peanut butter, honey (or maple), soy sauce, sesame oil and lime juice, is a great way to sneak in some healthy fats and more protein (from the nuts and oil). Yes, the soy sauce makes it contain a lot of salt too, so if you want less of that, you could just go for sodium-reduced soy sauce. 

How to make this dish? 

As the name implicates, this is easy peasy. So, what we need to do is chop the veggies, here you can really use whatever you want. I personally love asparagus, edamame (you don‘t have to chop this), bell peppers, spring onions, or broccoli and carrot, but really, just use whatever’s left in your fridge. That‘s what makes this so easy and versatile.

Then we also need to finely chop some ginger and cube some tofu and them throw everything into a pan with hot oil. This then is stir fried for 2-3 minutes until crispy. Then we turn it down to medium heat and cook the noodles. Depending on what you package instructions say, the cooking time may vary, but should probably be around 5 minutes. While they are cooking, we can mix everything for the peanut sauce. Then, once drained, we add the noodles to the pan, take it off the heat and mix it all with the sauce. Voilà, that‘s it! Now we just need to garnish it with the mint and cilantro and a lime wedge and our meal is finished!!

Perfect for meal prep! 

How come? Shouldn’t it be served warm? Definitely! Surprisingly though, it also tastes incredibly delicious when being served cold! The sauce gives it kind of a salad-vibe, so it tastes at least as tasty when it is cold. You could just add it to a tupperware and enjoy it cold. 

Honestly, this is one of my favorite quick and lazy meals! Perfect for busy work days or evenings when you are just tired and don’t feel like cooking! It is just perfect! 

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The Best Ever 15 Minute Veggie & Tofu Peanut Noodle Stir-Fry

Easy, delicious and healthy. These stir-fry noodles not only are easy to make but also taste so incredibly delicious and addicting. Soft noodles tossed in a tangy and salty sauce along with fresh veggies and perfect tofu. Really, there is no reason you would not want to have this.

Course Main Course, mealprep
Cuisine asian
Prep Time 5 Minuten
Cook Time 10 Minuten
Total Time 15 Minuten
Servings 4 servings

What you will need

  • 400 g glas noodles (rice noodles)
  • 400 g firm tofu
  • 2 tbsp oil
  • 1 2cm piece of ginger
  • 2 tbsp soy sauce
  • 200 g edamame beans
  • 200 g mushrooms
  • 2 bok choy
  • 2 spring onions
  • 1 bell pepper

For the sauce:

  • 3 tbsp peanut butter
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 2 tsp honey/ maple
  • fresh cilantro & lime for serving

How to

  1. Cut the tofu into 1cm sized chunks. Peel and finely mince the ginger. Heat up the oil and fry the ginger for 1 minute before adding the tofu and frying this for 2-3 Minutes on each side until crispy. Then add 2 tbsp of soy sauce.

  2. In the meantime prepare the noodles according to package instructions and undercook them for a minute. Peal (if necessary) and cut all veggies into bite-sized pieces and add to the tofu. turn onto medium heat.

  3. In the meantime combine everything for the sauce.

  4. Once the pasta is done, drain it and add it to the veggies along with the peanut sauce. Give it a good mix and serve with fresh cilantro & lime wedges!

  5. Enjoy!

I genuinely hope that you‘ll enjoy this and make it on repeat! 
Love,
Katie// Une Petite Cuisinière 

Incredibly Easy Crispy Smashed Potatoes, Asparagus & Pesto

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There probably are a billion ways to cook potatoes – and (almost) all of them are delicious. But this one, this recipe – damn damn damn. This is pure deliciousness! And it is soso easy to make, so little mess and perfect to prepare ahead of time.

The crispyness on the outside of the potatoes and the softness on the inside just work so perfectly together in your mouth. Paired with some greens and a little tangy pesto and an herby dipping sauce, it is perfection. Perfection with so little ingredients.

What‘s special about this dish? 

The way the potatoes are prepared. So, instead of just cooking and peeling, or baking regularly or frying them in a pan, they are prepared differently. First, they are boiled in water, just as regular potatoes. Then, they are patted dry and smashed with something heavy, like a pot. Now, we drizzle them with oil and sprinkle some salt and bake them in the oven until they are crispy. 

Which potatoes should be used?

Definitely some from which you can eat the peel. We need to be able to do this because otherwise they won‘t get as crispy. Usually, the young and small potatoes can be eaten with the peel, such as the „Heurigenkartoffel“. 

Is this dish healthy? 

Oh yes. Potatoes often get a lot of (undeserved) hate because of their high carbohydrate content. Actually though, potatoes are such a healthy vegetable. They do have a high carbohydrate content, which though is very good because they‘ll provide you enough energy to stay fit and motivated throughout the entire day. Plus, they also add a bunch of fibre, which satisfies you and keeps you full! Moreover, they are packed with antioxidant, which help to prevent diseases. And obviously, they contain a whole bunch of vitamins such as Vitamin C and Vitamin B6. All in all, it needs to be said that potatoes are really healthy and definitely do not deserve all their hate.

What is more, is the asparagus, pesto and dipping sauce. Asparagus is full if fibre and vitamins, and also great to add some color. The pesto is not only delicious but also packed with many healthy, unsaturated fats. And the dipping sauce adds some more protein and also vitamins from the herbs. All in all it definitely can be said that this is a very well balanced meal or side dish.

How to make this dish?

As explained a bit above already, there are a few different steps to this. And yes, it takes long but it is one of those things that can just chill in the pot or oven and you can go do something else in the meantime. 

So we start by preparing the potatoes. To do this, we just add them to a pot along with some water and bring it all to a boil. Depending on how big your potatoes are, you need to cook them somewhat between 20 and 25 minutes. At approximately 5 minutes before they are done, we also are adding in the asparagus. Once they have finished cooking, we can drain them.

Now comes the fun part. Therefor we need a baking tray lined with parchment paper. We are going to have some fun and smash the potatoes (I know mom would say „don’t play with food“ but I guess in this case it is fine ;)). First, we need to gently pat them dry with a kitchen towel. They cannot be wet anymore because then they won’t become crispy. Then, we are taking one potato at a time and placing it on the parchment paper. Then, we‘ll take the pot we previously cooked them in and press it onto the potato so the peel tears apart and the potatoes are smashed. Now we need to repeat this with the remaining potatoes. 

Now all thats left to do is adding the asparagus, drizzling with olive oil, sprinkling with some salt and into the oven they go. While this is baking for approximately an hour, we can prepare the dip by mixing the herbs, greek yoghurt, sour cream and cream cheese. 

One the potatoes are done, we just add the dip and pesto on top and voilà, we can enjoy it!

Great to prepare! 

This way of cooking potatoes is amazing for when you have friends over for example. You can just pre-boil the potatoes, smash them and prepare the dip, and then drizzle with oil and bake them freshly whenever you need/ want them, and you do not make a mess anymore, you just pop them into the oven.

We really, really love this way of making potatoes because the crisp and the flavor is just genuinely soso good. I really, really hope that you‘ll also enjoy it as much!

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Incredibly Easy Crispy Smashed Potatoes, Asparagus & Pesto

This recipe is at least 5x better than your average way of making potatoes. Crispy on the outside, soft on the inside and really simple to make. Paired with the dip and the pesto it is pure heaven.

Course Main Course, Side Dish
Prep Time 10 Minuten
Cook Time 7 Stunden 30 Minuten
Total Time 7 Stunden 40 Minuten
Servings 4 sides

What you will need

  • 1 kg small potatoes (which you can eat with the peel)
  • 500 g green asparagus
  • oil
  • sea salt
  • some pesto to serve

For the dip:

  • 200 g greek yoghurt
  • 2 tbsp cream cheese
  • 100 g sour cream
  • 1 tbsp chopped parsley
  • 1 tbsp chopped basil

How to

  1. Start by adding the potatoes to a pot and covering them with water. Bring them to a boil and let simmer for about 20-25 minutes. About 5 minutes before they are done, add the green asparagus (before adding it, cut 2 cm of the bottom off). If a fork goes in and comes out easily when picking into the potato, they are done. If not, they still need some time to cook.

  2. Drain both, the potatoes and the asparagus and pat them dry with a kitchen towel. They need to be really dry or else they won‘t get crispy.

  3. Onto a baking tray lay some parchment paper and add a potato. Take a pot and smash the potato down, until the skin has torn and the potato is about 1-2 cm thick. Repeat with the remaining potatoes. Now, add the asparagus to the tray as well, drizzle all with some oil and sprinkle some sea salt. Bake for 50-60 minutes until golden brown and crispy.

  4. In the meantime mix the greek yoghurt, sour cream and cream cheese with the chopped parsley and basil. 

  5. Once the potatoes & asparagus are done, serve them with the dipping sauce and the pesto. Enjoy!

Have fun cooking,
Love,
Katie // Une Petite Cuisinière 

20-minute (vegan) Peanut Tofu & Greens Spring Sushirrito

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Sushiwhat? Sushi + Burrito = Sushirrito! Still no idea what this is supposed to be? Well, basically a sushi roll (like maki) just so giant that you roll it up like a burrito and can eat it holding in your hands. Pretty genius invention right? Sushi to-go basically.

Biting into this is like biting into soft (and sushi flavoured) rice, fried & salty peanut tofu, crunchy cucumber & aspragus, soft avocado and creamy sriracha sauce. An explosion of flavours in your mouth and it really is ultra delicious! Plus, it actually is not too difficult to make.

What is special about this dish?

First of all, it is vegan. Vegan sushi with tofu is not very traditional in Japan. Usually it is prepared with raw fish like salmon or tuna or with fresh veggies or fruits like avocado (yep, avocado is a fruit) and cucumber. Or sometimes tempura (vegan) vegetables or prawns. You see, nl tofu in here. Nevertheless this is not a reason for us not to add tofu into this dish.

And secondly, well a gigantic sushi wrap is not quite normal. Yeah, it kinda is like an ultra thick maki, just one you can take bites from. This shape is very untypical because you (obv) cannot eat this with chopsticks, at least it is a challenge. It is more like street-style, meal prep, on the go sushi. Still, is tastes at least as good!

Is this healthy?

Damn yep. The amazing thing about this is that you can add any veggies you like into these rolls. Whatever you think would taste good in combination with the tofu & rice. I love cucumber, asparagus, avocado and spring onions but you could also add sweet potato or carrots or whatever you love. Adding all these kinds of different veggies makes this really incredibly nutritious. And obviously, depending on which veggies you choose, you‘ll have different nutrients! 

Besides the veggies we also have the tofu. Tofu is a great source of plant based protein and fibre. Together with the peanut sauce is also serves as a source of healthy and essential, unsaturated fat. Not to forget about the rice. This itself is not too nutrient dense, yet it provides many carbohydrates to keep you energized. If you also wanted some fibre and minerals, you could swap it for brown rice instead.

How to make this dish?

If you are a professional sushi-chef, you probably have got this ready in 5 minutes. If you are not (just like most people including myself) it‘ll probably take you 20 minutes – if even. And what takes the longest is cooking the rice. Therefore that‘s also what we‘re starting with. Here we‘re using sushi rice just because it has this special sushi flavor and texture. You can either find that at the supermarket or an asian store. This we just boil with twice the amount of water and then we mix it with a mix of vinegar and maple. This combination really adds the flavor we want.

Then we also need to marinate the tofu. This essentially is done by combining a few ingredients including peanut butter, soy sauce and lime juice. The longer this can marinate, the better. While the rice is cooking, the tofu is frying in hot oil until crispy. In the meantime we can also finely chop or slice the veggies. 

Then comes the fun and challenging part; rolling (or more like folding) it up. For this we need to divide the rice into the amount of sandwiches we make. If we make two sandwiches we divide it into two. And then we need to half it again (so we have rice for the top and the bottom). We start by adding one half of it into the middle of a nori sheet and pressing this into a square or rectangle. Then we add the veggies, whichever you like, and tofu, then the sauce, more veggies and the other half of the rice. We need to make sure to keep everything in this square or rectangular form. Then we take a second nori sheet and lay it on top. Now we take a small bwol with water and dip our fingers into it to wetten the sides of the nori and then fold the sides in and roll the rest like a burrito. It is important to really keep everything very tight here so the burrito does not fall apart when eating. And that’s it!

Meal prep friendly?

Yes! Definitely! That is the great thing here – it is not only great to be eaten the next day, it also is amazing to be eaten on the go, or in the park because you do not need cutlery or chopsticks or anything. It probably lasts 2-3 days in the fridge, so you’ll have a delicious meal for several days!

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20-minute (vegan) Peanut Tofu & Greens Spring Sushirrito

Like Sushi, just with Tofu and rolled up like a Burrito, so you can easilyyy eat it! An explosion of flavours and not difficult to make.

Course dinner, lunch
Cuisine Japanese
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 2 servings

What you will need

For the tofu:

  • 200 g tofu
  • 2 tbsp peanut butter
  • 5 tbsp soy sauce
  • 1 lime
  • 1 tbsp maple syrup
  • 1/2 tsp garlic & ginger (dried or fresh)
  • 1 tbsp sesame oil
  • 1 tbsp oil

For the rest:

  • 120 g Sushi Rice (you can find that either at your super market or asian store – alternatively you could go for basmati rice)
  • 1/4 cucumber
  • 2 tso vinegar
  • 1 tsp maple syrup
  • 1/2 avocado
  • 100 g green asparagus

For the sriracha sauce

  • 1 tbsp sriracha
  • 2 tsp mayo
  • 2 tbsp greek yoghurt
  • 4 nori sheets

How to

  1. First mix all the ingredients for the tofu marinade. Then cut the tofu into two equally sized (about 1cm thick) blocks and let them marinate for as long as possible.

  2. Add the sushi rice, along with twice the amount of water and some salt, to a pot and bring to a boil. Reduce to a simmer and let simmer until all water is absorbed. Then turn down to very low heat and let sit until fluffy and soft.

  3. In the meantime mix all the ingredients for the sriracha sauce. Finely slice the cucumber, avocado and asparagus. Fry the asparagus in some oil for about 3-4 minutes until soft.

  4. When the sushi rice is done, combine the vinegar and maple and mix it with the rice. Then divide the rice into however many burritos you are making.

    Then add half of each portion into the middle of a nori sheet and press it into a flat and tight rectangle or square. Now layer some veggies and the tofu on top. To with the sriracha mayo and the remaining rice. Press everything together so it sticks well and does not fall apart. Top with another Nori sheet. Then fold in the edges and drizzle a bit of water on the sides, so they'll stick. Then tightly roll in the burrito and fold in the remaining edges.

  5. That's it! Serve with some soy saue and enjoy!

I really, genuinely hope that you’ll enjoy this as much as we do and that you’ll have a great time cooking this!

All the best,
Love,
Katie

Not You Average (much better) Hummus and Falafel Picnic Bagel

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The name says it all. Definitely not your average bagel. This is something so much better, I promise. Recipe 2 of the picnic series, and it only is getting better, although it is hard to top the beluga lentil salad an curry hummus stuffed pita. Yet, we managed to do so. Slightly sweet and crispy bagel with creamy hummus, fresh greens and radishes, crunchy falafel and soft and salty avocado. Oh my. If I were you, I would be running to the store right now.

Bagels are just amazing by themselves already. We really need to take a moment and thank the inventor of thebagel (who by the way was Austrian!!!) for this amazing creation. Invented by accident, probably the best accident ever, and now a staple around the world. And really, cream cheese and salmon bagels are amazing, no need to doubt that, yet there are so many other combos that just taste unreal in a bagel, which you need to try out – just like this one!

Where to get good bagels?

This is really important, because if the bagel itself does not taste amazing, the entire dish only tastes half as good. So, in Vienna there are 2 places I love to get my bagels from. The first one is Budapäst Bagels – they have been the (much deserved) restaurant of the month in march and definitely have amazing bagels. You can just grab some plain bagels there and fill them at home! The other place that never lets you down is Joseph Brot. They have several shops in Vienna, so you can just choose one that is close to you. The only disadvantage here – they are sold out so quickly always! So you got to get up early for your bagels.

What’s special about this dish?

It is a mix of the traditional bagel and a falafel pita or sandwich and an avo toast. So, really the best of everything combined! Instead of spreading a bagel with cream cheese, we are spreading it with hummus. And filling it with falafel. Yep, it gets quite thick and tastes amazing. Plus, we have some springy goodness with the fresh veggies and sprouts. This bagel combo really is (not exaggerating here) life changing.

Plus, also this recipe is part of the NENI x Une Petite Cuisinière picnic series! Which means, you can use the (super delicious) Neni am Tisch products to make this. In other words, you get some healthy deliciousness in no time.

Is this dish healthy?

We got to be honest, it probably it not the most nutrient dense dish ever. It though, also is not unhealthy. The thing is that most of the time bagels themselves are not highly nutritious. To achieve their slightly sweet flavour, there often is sugar in them and they rarely are made with whole-wheat products. They do provide you with a bunch of carbs though, yet not many complex ones and not much fibre.

Nevertheless the fillings are nutritious. We have a lot of chickpeas in here – in form of hummus and in form of falafel. Chickpeas are high in protein and fibre and therefore a great plant-based food. Plus, we have some greens & radishes, meaning more vitamins and some avocado for healthy fats and deliciousness (what even is a bagel without avocado?).

How to make this dish?

This probably is one of the easiest things you’ve ever made. All you need to do is pop the falafel into the oven (this is no must, popping them into the oven just really lets them crisp up again and makes them taste much better). In the meantime we are toasting the bagel, slicing the radishes and cutting the avo.

When falafel and bagel are done, we spread some of the (best) Hummus onto the lower half of the bagel, add the falafel, the radishes, some cress or sprouts and top it with the avo. Now we got to sprinkle it with some sea salt, close it with the top and take it onto our picnic. A perfect dish for a perfect picnic!

What about meal prep and picnic?

Obviously the bagel won’t be crispy anymore when it has been stored in the fridge or in a container to be taken onto a picnic, nevertheless, it still is as delicious! If you just leave it like that, it will be a bit of a mess to eat though. To avoid that, it is best if you cut it in half and then take some parchment paper, cut a strip off it, wrap it around the bagel-half and then fix it with a string. That way everything holds together and you can eat without everything falling apart.

If you wanted to bagel to be a bit more crispy, you could also toast it beforehand and bake the falafel, then put both into a bag (not air tight!!) and take the avocado, sprouts, radishes and hummus in a separate container and fill the bagel at your picnic spot! This makes it all a bit fresher!

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Not your average (much better) Hummus & Falafel Picnic Bagel

crispy bagel with creamy hummus, crispy falafel and creamy avocado. This is the bagel combo you have been misisng out on all your life, I promise. It is so good that you will want to have it every day and take it on every picnic.

Course Breakfast, brunch, lunch, picnic
Prep Time 5 Minuten
Cook Time 15 Minuten
Total Time 20 Minuten

What you will need

  • 1 bagel
  • 5 NENI am Tisch Falafel
  • 2-3 tbsp NENI am Tisch Hummus
  • 1/2 avocado
  • a few radishes
  • sprouts/ cress

How to

  1. Preheat the oven to 200°C. Place the falafel onto a baking tray and bake them for 10-15 minutes to get them crispy again.

  2. Slice the bagel in half and toast it.

  3. In the meantime slice the radishes and avocado and chop the cress.

  4. When the falafel are done, spread the bagel with the hummus, add the falafel, radishes and sprouts, and lay the sliced avocado on top. Sprinkle with some sea salt, close the bagel with the top and enjoy!

Regardless or which way you choose to take you bagel to the picnic, it’ll be delicious and I hope that you will also find it to be delicious and enjoy it!

Have a wonderful picnic,
Love,
Katie