Lets Meal Prep Miso Honey Cod & Bok Choy, Korean Tofu Tacos, Hawaiian Chicken Wraps #recipes
Recipes in this Video
Miso Honey Cod, originating from Japan, showcases the traditional use of miso in cooking, a staple in Japanese cuisine known for its umami flavor. This dish highlights the balance of sweet and savory, making it a popular choice in both home cooking and restaurants. The combination of miso and honey not only enhances the fish's natural flavors but also reflects the Japanese culinary philosophy of harmony in taste. Today, variations of this dish can be found in many Asian-inspired menus around the world.
Ingredients
- ●cod fillets
- ●white miso paste
- ●honey
- ●soy sauce
- ●rice vinegar
- ●sesame oil
- ●ginger
- ●garlic
- ●scallions
- ●sesame seeds
- ●salt
- ●black pepper
- ●cooking oil
Instructions
- 1Prepare the marinade by whisking together miso paste, honey, soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic in a bowl.
- 2Season cod fillets with salt and black pepper on both sides.
- 3Place cod fillets in a shallow dish and pour the marinade over them, ensuring they are well coated.
- 4Cover the dish and refrigerate for at least 30 minutes, allowing the flavors to meld.
- 5Preheat the broiler in your oven to high heat.
- 6Line a baking sheet with foil and lightly grease it with cooking oil.
- 7Remove the cod from the marinade, letting excess drip off, and place on the prepared baking sheet.
- 8Broil the cod for 6-8 minutes, or until the fish flakes easily with a fork and the top is caramelized.
- 9While the cod is broiling, prepare the garnish by slicing scallions and toasting sesame seeds in a dry skillet over medium heat until golden.
- 10Once cooked, remove the cod from the oven and let it rest for a few minutes.
- 11Serve the cod garnished with toasted sesame seeds and sliced scallions.
Ingredient Alternatives
white miso paste
Healthier: yellow miso paste
Cheaper: soybean paste
Yellow miso is less intense in flavor, while soybean paste is more budget-friendly.
honey
Healthier: agave syrup
Cheaper: sugar syrup
Agave syrup is lower on the glycemic index, while sugar syrup is more economical.
Techniques
Equipment
Also Known As
Korean Tofu Tacos blend traditional Korean flavors with a modern twist, showcasing the versatility of tofu in a familiar taco format. This dish reflects the growing popularity of Korean cuisine worldwide, where bold flavors and fresh ingredients come together in a fun and accessible way. Tofu, often used in Korean dishes, provides a protein-rich and plant-based option that appeals to various dietary preferences.
Ingredients
- ●tofu
- ●corn tortillas
- ●soy sauce
- ●sesame oil
- ●garlic
- ●ginger
- ●green onions
- ●carrots
- ●cabbage
- ●cilantro
- ●lime
- ●sriracha
- ●sesame seeds
- ●salt
- ●black pepper
Instructions
- 1Press tofu to remove excess moisture, then cut into cubes.
- 2Heat sesame oil in a skillet over medium heat until shimmering.
- 3Add garlic and ginger, sauté until fragrant, about 1 minute.
- 4Add tofu cubes and cook until golden brown, about 8-10 minutes.
- 5Pour soy sauce over tofu, stirring to coat evenly, and cook for an additional 2 minutes.
- 6Add shredded carrots and cabbage, stirring to combine, and cook until just softened, about 3-4 minutes.
- 7Warm corn tortillas in a separate skillet over medium heat until pliable, about 30 seconds per side.
- 8Assemble tacos by placing tofu mixture on tortillas, topping with green onions and cilantro.
- 9Drizzle lime juice over tacos and sprinkle with sesame seeds.
- 10Serve with sriracha on the side for extra heat.
Ingredient Alternatives
tofu
Healthier: tempeh
Cheaper: chickpeas
Tempeh offers a nuttier flavor and more protein, while chickpeas are budget-friendly.
soy sauce
Healthier: tamari
Cheaper: salt
Tamari is gluten-free, while salt is a basic seasoning.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola is a cost-effective alternative.
sriracha
Healthier: hot sauce
Cheaper: chili powder
Hot sauce offers similar heat with fewer calories, while chili powder is a budget option.
Techniques
Equipment
Also Known As
Ingredients
- ●4 cod fillets (6 oz each)
- ●1/4 cup miso paste
- ●2 tbsp honey
- ●2 tbsp soy sauce
- ●1 tbsp rice vinegar
- ●2 tbsp sesame oil
- ●4 cups bok choy, chopped
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1/4 tsp black pepper
- ●2 green onions, sliced for garnish
- ●1 tsp sesame seeds for garnish
Instructions
- 1In a bowl, mix together miso paste, honey, soy sauce, rice vinegar, and sesame oil to create a marinade.
- 2Place the cod fillets in a shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes in the refrigerator.
- 3Preheat the oven to 400°F (200°C).
- 4Line a baking sheet with parchment paper and place the marinated cod fillets on it, reserving the marinade.
- 5Bake the cod in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
- 6While the cod is baking, heat a large skillet over medium heat and add a little sesame oil.
- 7Add minced garlic and grated ginger to the skillet, sautéing for about 1 minute until fragrant.
- 8Add the chopped bok choy to the skillet and stir-fry for about 3-4 minutes until wilted and tender.
- 9Drizzle a little of the reserved marinade over the bok choy and stir to combine.
- 10Once the cod is done, remove it from the oven and brush with any remaining marinade.
- 11Serve the cod on a plate with the sautéed bok choy on the side, garnished with sliced green onions and sesame seeds.
Equipment
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 cup pineapple chunks
- ●1/2 cup red bell pepper, diced
- ●1/2 cup green onions, sliced
- ●1/2 cup shredded lettuce
- ●1/4 cup mayonnaise
- ●1 tbsp soy sauce
- ●1 tsp garlic powder
- ●1 tsp ginger, grated
- ●4 large tortillas
Instructions
- 1In a mixing bowl, combine the shredded chicken, pineapple chunks, red bell pepper, and green onions.
- 2In a separate small bowl, mix together the mayonnaise, soy sauce, garlic powder, and grated ginger until well combined.
- 3Pour the mayonnaise mixture over the chicken mixture and stir until everything is evenly coated.
- 4Lay out the tortillas on a flat surface and place a portion of the chicken mixture in the center of each tortilla.
- 5Top the chicken mixture with shredded lettuce.
- 6Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top to form a wrap.
- 7Repeat with the remaining tortillas and filling.
- 8Slice each wrap in half diagonally and serve immediately, or wrap in foil for later.
Equipment
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