Lemongrass bok choy and tofu bowl recipe
Ingredients - Sauce - 1 cup raw Cashew - 1 teaspoon Grapeseed Oil - 4 Garlic - 3 stalks Lemongrass - 2 teaspoons grated Ginger - ¼ teaspoon Red Pepper Flakes -
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Cooking tools:
- Blender
- Fine-mesh sieve
- Microplane
- Colander
- Saucepan
- Pot
- Skillet
- Mixing bowl
- Spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Spatula
- Plate
Ingredients
- Cashew: 1 cup raw
- Grapeseed Oil: 1 teaspoon
- Garlic: 4
- Lemongrass: 3 stalks
- Ginger: 2 teaspoons grated
- Red Pepper Flakes: ¼ teaspoon
- Water: 1½ cups
- White Miso: 1 tablespoon
- Elbow Macaroni: 12 ounces bite-sized pasta such as
- Sea Salt
- Black Pepper
- Lemon Juice: 2 teaspoons fresh
- Cornstarch: 3 tablespoons organic
- Lemon Zest: 1
- Sea Salt: ½ teaspoon
- Tofu: 1 (14-ounce) package super-firm
- Grapeseed Oil: 2 tablespoons
- Bok Choy: 8 cups chopped
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