*Vegan *Low-cal
I’m not selling snake oil here. One serving of this recipe is only 100 calories. (OK, 111 calories—the same as nine Pringles. I rounded down, so sue me.) This is all thanks to the magic of Samhak Mini Rice Cakes. They have a gnocchi-like look and feel, but they’re made of rice. Buy them at your local Asian market or if you live someplace boring, order them online. That entire package of rice cakes is only 120 calories and there are just three ingredients: rice, water, and salt.
4 ounces snow peas (Take a second to peel the stringy part off so you don’t choke on it.)
1 pound Samhak Mini Rice Cakes
Juice of 1 lime
1 teaspoon sesame oil
1 tablespoon tamari
1 tablespoon Sriracha
1 teaspoon maple syrup
1 bunch scallions, sliced lengthwise into thin strips
2 ounces dried tofu
1. Fill a medium saucepan with water and bring to a boil.
2. Blanch the snow peas in the boiling water for 1 minute. Transfer to a colander and run cold water over them. Reserve the boiling water.
3. Add the rice cakes to the boiling water and cook for 10 minutes. Drain and set aside.
4. Meanwhile, in a small mixing bowl, whisk together the lime juice, sesame oil, tamari, Sriracha, and maple syrup until combined. There’s your sauce.
5. Place a large skillet over medium-high heat and add the scallions and tofu, stirring frequently for a minute or two.
6. Add the rice cakes, snow peas, and sauce. Stir until combined and rice cakes are evenly coated with the sauce.
7. Portion it out for four, and top each serving with toasted sesame seeds if you feel like it.