Nouriri

Cuisine: Asian

  • Thai Basil Chicken Stir-Fry

    A quick weeknight stir-fry inspired by pad kra pao — ground chicken with Thai basil, garlic, chili, and a savory-sweet sauce over jasmine rice. Bold flavors, minimal effort.

    Instructions

    1. Heat oil in a wok over high heat. Add minced garlic and sliced chili, stir 30 seconds.
    2. Add ground chicken, break apart, cook until no longer pink (4-5 minutes).
    3. Add soy sauce, oyster sauce, fish sauce, and a pinch of sugar.
    4. Toss in a generous handful of Thai basil leaves, stir until wilted.
    5. Serve over steamed jasmine rice.

  • Honey Garlic Glazed Tofu with Broccoli

    Crispy baked tofu tossed in a sticky honey-garlic glaze (or maple for vegan) with steamed broccoli over brown rice. High protein, satisfying crunch, and that irresistible sweet-savory balance.

    Instructions

    1. Press and cube extra-firm tofu. Toss with cornstarch and a pinch of salt.
    2. Bake at 425°F (220°C) for 25 minutes, flipping halfway, until golden and crispy.
    3. Whisk soy sauce, honey (or maple syrup), minced garlic, rice vinegar, and sesame oil. Simmer in a small pan until thickened.
    4. Steam broccoli until bright green and tender-crisp.
    5. Toss crispy tofu in the glaze. Serve over brown rice with broccoli, topped with sesame seeds and sliced green onion.