Stir-Fried Tofu Noodles

Bean curd noodles

There have been a lot of talks about clean eat, meatless meals, veganism, gluten-free, pescatarian, and vegetarian in blogs I follow, and that got me excited to do something different this year.  Since January, I have been cooking 4 days per week meatless meals.  My family adapted to the new meal plans (not that they have much choice. 🙂 ).  I try to make meatless dishes that they like.  One of the recipes that they enjoy immensely is this stir-fried tofu noodles.  The tofu (bean curd) noodles do not have the chewiness of the regular noodles but there is texture.  When mix with the crunchiness of celery and carrot strips and vegetarian bbq sauce, it makes a satisfying dish. Full of flavor and healthy! I love this dish because it is so versatile: you can serve it as a  hot meal, or refrigerate and serve as a salad, or as tapas.vegetarian bbq sauce


1 1/2 to 2 teaspoons of vegetarian barbecue sauce (any major Asian markets)

1 package of soy bean curd noodle (also sold at any major Asian markets)

2 celery ribs, thinly julienne

1 medium carrot, thinly julienne

cooking oil, 1 teaspoon

garlic powder (optional)

sea salt and black pepper to season

In a hot skillet over medium-high heat, add in 1 teaspoon of cooking oil follow by celery and carrot julienne.  Add 2 dashes (or more to your liking)  of garlic powder to the vegetables, continue to stir for 2 minutes. When vegetables starts to soften, add in the bean curd noodle and vegetarian barbecue sauce. Season with salt and pepper to taste. Continue to stir for 2-3 more minutes, and voila! Ready to serve.



Barley Salad

barley tomatoes kales salad

In a span of a week-and-a-half between Thanksgiving and Christmas, I used up 25 pounds of all-purpose flour.  It was a lot of baking.  So for the next six months I will try to focus on healthy cooking.  I have already started making non-sandwich (and meatless) type lunch for my family since school resumed.  This barley with tomatoes and greens recipe is not fancy but it is filling, full of vitamins and all that other good stuff.  I recommend prepping and cooking the night before, and then combine cooked/prepped ingredients together the next morning for lunch.


  • 158 grams (1 cup) barley
  • 454 grams (16 ounces) organic cherry tomatoes, washed
  • 284 grams (10 ounces) organic kale
  • 15 millilitres (1 tablespoon) Myer lemon juice
  • 75 milliliters (5 tablespoons) extra virgin olive oil ( 45 ml or 3 tablespoons for dressing; 30 ml or 2 tablespoons for cooking)
  • salt/pepper  season to taste
  • 1 clove garlic, crushed and finely chopped


  1. To Cook barley: in a medium pot with lid, add in washed barley and 709 millilitres (3 cups)of cold water to the pot. Cover with lid.  Bring water to a boil and let it cook for 5 minutes.  Turn down heat to medium-low and let it simmer for 25 minutes (or longer if necessary.  If liquid has evaporated before barley is cooked just add some more water and continue cooking in low heat).  You can also follow the direction on the package.
  2. To Saute Kale:  Set a large sauté pan over medium-high heat for a minute.  Add in 30ml oil to the hot pan. Wait for several seconds and add in kale.  Toss the kale occasionally to keep from burning (add a table of water if necessary) and continue to cook for 5 more minutes. season to taste.
  3. To make vinaigrette:  In a medium bowl, add in lemon juice, sugar, salt, pepper, olive oil.  Whisk to blend all ingredients together until creamy.
  4. To serve: In a large salad (mixing) bowl, add all ingredients together. Add vinaigrette. Combine contents until all are coated with dressing.  Additional seasoning if desired.

This makes perfect healthy bento lunch.