Vietnamese beef meat balls and lemon grass tofu noodle bowl

 

1/2 lb ground beef 

2” ginger grated 

3 cloves garlic grated 

1/4 sweet onion 

1-3 green onions 

2 TB minced cilantro

1-2 TB fish sauce 

1 -2 tsp soy sauce 

Pinch or two red chili flakes 

Mix to combine 

Depending on how large of a meatball but I used 1 tsp to measure the meat. Roll into a ball and into a cast iron and sauté, turn on sides till all browned. 

I didn’t cook these all the way thru or too hard since I added them into a stir fry. 

Tofu lemongrass ginger 

1 14 oz firm tofu (pressed for minimum of 30 min) 

3 cloves garlic grated 

1-2” ginger grated 

1 TB maple syrup 

1 TB  soy sauce 

1-3 tsp fish sauce 

Mix sauce and place pressed and sliced into 1/4 “ slices into the sauce. 

Bake 400°F for 25-35 minutes or until the tofu is the consistency you’re looking for. We like it firm. 

Once baked and cooled slice into bite size and shapes 

Bowls construction: 

Stir fry 

1 Zucchini cut into desired size and shape

1/2 onion sliced to make ribbons 

2 cloves garlic 

1” ginger grated 

1 jalapeño diced 

1-3 kale leaves large chiffonade  lacinato 

1-3 green onions large mince 

Pinch of salt to taste 

Sauté in a enameled cast iron with a bit of oil, add in the onions and sauté for a few minutes the  add in the zucchini and close the lid to help the zucchini steam - you can add a touch of water. 

Next add in the ginger, jalapeno, kale and green onions and stir and sauté. 

I didn’t season more because the tofu and beef meatballs have a lot of flavor.

Add in the proteins a few minutes before the veggies are done. 

Serve with Konjac shirataki noodles (rinse and soak with water with a tsp vinegar) rinse before adding them to a pot of boiling water to heat up. They don’t need to be cooked as much as heated and seasoned 

I don’t often say this but this was super satisfying and the right meal and I want this monthly