Mineral-Packed Maifun


  • Servings: 10
  • Difficulty: Easy
  • Print


In addition to the basics such as a knife, access to a sink and a stove, you will need the following items:
• Two medium-sized sauté pans
• One medium-sized boiling pot
• One colander
• One cutting board

• 1/5 cup Olive oil [for sautéing]
• 1/6 cup low-sodium soy sauce
• 1 – pint cherry tomatoes
• 1 – full garlic clove, sectioned, peeled and chopped*
• 2 – 5 oz packages of dried shitake mushrooms
• 1 – 1 lb package shelled edamame, thawed
• 2 cups shredded green cabbage
• 1 – 8oz box Maifun Rice Noodles
• 1 – 12 oz block Extra Firm Tofu, sliced into approx. 14 equally sized pieces
• Seasoning to taste [i.e. flaxseed oil, sriracha, lemon juice, black pepper]

*placing the full garlic clove in the microwave for 30 seconds will make it easier to peel

• Make sure you have three available burners to be able to cook simultaneously
• Place the two sauté pans on two of the burners and turn to just past medium heat and drizzle in olive oil
• Place the pot with approximately 8 cups of water on a third burner and turn to high [so it boils]
• Once the pans have heat up for a minute or until you see the oil start to evaporate slightly put in the cherry tomatoes, garlic, soy sauce, and splash of lemon juice if available.
• Stir every 60 seconds to ensure even sauté
• Meanwhile, the water should be boiling, place the mushrooms, edamame and cabbage into pot
• Stir and let cook until cabbage begins to wilt slightly and mushrooms become soft
• Stir in rice noodles
• Reduce heat to medium for the pot [keep stirring the contents of sauté pan] and keep there for approx. 4 minutes
• Place tofu slices into second sauté pan [ensuring pan is hot before], to create a searing effect
• Drizzle with recommended seasonings and flip over to evenly sear both sides
• Turn all burners off once tofu has seared and the noodles have softened
• Drain the contents of pot using colander. Do NOT rinse.
• Place pot contents back into pot and transfer sauté pan ingredients on top [do not drain juices]
• Mix together with two forks to separate rice noodles and evenly distribute contents
• Serve with friends and Enjoy! – Feel free to drizzle additional soy sauce and sriracha on top of each serving – I am a sucker for that sriracha let me tell you…

Serving Size = 1 ½ cups

Cost per serving = $1.89

 Nutritional Information Per Serving: 220 Cals, 16 g Protein, 10 g Fiber, 5 g Fat

The unique blend of ingredients in this recipe makes it a powerhouse for Minerals and Trace Minerals – primarily Iron, Calcium, Selenium, and Manganese – all of which work together to support muscle function, boost your immunity, improve cell health, and keep your metabolism functioning in tip-top shape.

 Bon appetite!

Place leftovers into airtight container after cooling and store in fridge for up to 6 days.

Not recommended to freeze.

I recommend storing in 1-2 cup size containers and bringing for lunch a few days of the work week as that will assist with portion control, save you money, and provide you with protein, calcium, and fiber to stay full while you work.


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