This week’s menu is packed with fresh crunch and vibrant, Asian-inspired flavors. From our simple Sunday bases, we will assemble 5 completely different, fresh dinners during the week—in under 15 minutes each.

📅 On the Menu This Week:

• Monday: Fresh Noodle Bowl with Roasted Veg & Tofu
• Tuesday: Marinated Cabbage Peanut Salad
• Wednesday: Soft Cabbage Wrap with Tofu & Roasted Veg
• Thursday: Spicy Roasted Veg & Tofu Stir-Fry
• Friday: Umami Broth Bowl with Tofu & Greens

🛒 Click to Open the Weekly Grocery Shopping Guid

Produce (Fresh Fruits & Veggies)

• 1 whole White or Green Cabbage
• 2 bunches Green Asparagus: For the roasted veggie tray.
• 1 pack Button Mushrooms: Small brown mushrooms hold less water and roast beautifully.
• 1 bunch Scallions (Green Onions): For a fresh, sharp crunch to top your dishes all week.
• 1 head of Garlic: For the veggie tray and your homemade sauce bases.

🧊 Fridge & Proteins

• 1000g Firm Tofu

🍜 Pantry & dry Goods

• 200g Vermicelli Noodles (Rice or Mung Bean)
• 6 packs Noodles (Wok, Mie, or Ramen noodles)
• 1 pack Tortilla Wraps: For Wednesday’s quick wrap.

🫙 Condiments, Sauces & Baking (Your Flavor Bases)

Sugar or Maple Syrup

Peanut Butter: 1 jar

Miso Paste: 1 small tub of White Miso (Shiro Miso) for deep umami.

Soy Sauce: 1 large bottle (used in almost every component!).

Rice Vinegar: For that classic tangy, Asian-style flavor profile.

Sesame Oil: For a nutty finish on your tofu and inside your sauce bases.

Cornstarch (Speisestärke): Essential for giving your baked tofu cubes a legendary outer crust.

Chili Oil / Chili Flakes / Sriracha: For the heat component in your chili sauce.

👩‍🍳 The Sunday Prep Routine (Step-by-Step)

The secret to this system is energy efficiency and multitasking. We use an “Oven Hand-Off” hack: we prep the tofu first and get it into the oven. While it bakes passively, we prep the vegetables and slide them right in alongside the tofu.

Step 1: The Protein (Tofu System)

Press: Unpack your tofu and press it firmly in a clean kitchen towel for 10–15 minutes to remove excess moisture.

Cube & Boil: Cut the tofu into small, even cubes. Bring a pot of salted water to a boil and boil the cubes for exactly 2 minutes, then drain thoroughly.

Coat: Toss the warm, drained tofu with a pinch of garlic powder, salt, and 2 tablespoons of cornstarch until evenly coated.

Bake: Spread the tofu on a parchment-lined baking sheet, drizzle with sesame oil, and place in an oven preheated to 200°C (400°F) for 25 minutes.

Step 2: The Roasted Veg Tray

The 3-Zone Asparagus: Snap off the woody ends. Cut the top tips into 4 cm pieces, the middle into 3 cm pieces, and slice the bottom stalks thinly (1-2 cm).

Chop: Halve your small button mushrooms. Cut 1/3 of your cabbage head into thick, hearty wedges. Peel 4 whole garlic cloves but leave them intact.

The Hand-Off: Toss all the veggies with a splash of cooking oil, salt, and the whole garlic cloves. Slide this tray directly into the hot oven right next to your tofu for the final 20–25 minutes.

Step 3: The Cabbage & Vermicelli Hack

Shred: Take your remaining 2/3 head of cabbage and finely shred it (Döner-style).

The 1-Minute Noodle Trick: Place 200g of vermicelli noodles in a heat-proof bowl and cover with boiling water for 3 minutes. In the final 60 seconds, drop a your finely shredded cabbage directly into the noodle water to blanch it instantly!

Drain & Build Salad: Drain the noodles and cabbage in a metal sieve. Toss them together in a large container with your creamy peanut sauce and massage firmly for 1-2 minutes to create a delicious, ready-to-go cold noodle salad base. Divide this vermicelli cabbage base in two:

• 🥗 Portion A (Fully Marinated Salad): Mix in a fifth of the crispy tofu and then seal tightly in containers for Tuesday.
• 🌯 Portion B (Light Wrap Crunch): save half of the vermicelli cabbage base as filling for the wraps.

Step 4: The Flavor Base System (The Sauces)

Mix these ahead of time in small mason jars, label them, and store them in the fridge. They are your express tickets to instant flavor during the week.

🫙 Peanut-Miso Sauce

🥢 Ingredients (large jar)

• 180 g peanut butter
• 3–4 tbsp white miso paste
• 6 tbsp soy sauce
• 2–3 tbsp rice vinegar
• 1–2 tbsp maple syrup or sugar
• 1 small garlic clove (optional)
• approx. 150–250 ml warm water

Optional:

• Sesame oil
• Chili flakes
• Ginger

Grate the ginger and garlic, then mix all ingredients together until smooth.

🫙 Soy-Garlic-Chili Sauce

Optional: 1 tsp Sesame Oil

• 4 tbsp Soy Sauce
• 2 tbsp Water
• 2–3 Garlic cloves (finely grated)
• 1–2 tsp Chili flakes or Chili Oil
• 1 tsp Sugar
• 1 tsp Rice Vinegar or Lime juice

🍽️ How to Assemble Your Daily Express Meals

Now that your fridge is fully stocked with your pre-cooked building blocks, dinner takes less than 15 minutes every single night. Here is your weekly timeline:

🥢 Monday: Fresh Noodle Bowl with Roasted Veg & Tofu

• The Concept: Your only “active” quick cooking night to jumpstart the week with cozy warmth.
• Assembly: Boil your noodles (5–7 mins). Drain and arrange in a bowl with a generous portion of your Sunday roasted veggies and crispy tofu.
• The Finish: Drizzle heavily with the thick, rich Peanut-Miso Sauce and top with fresh scallions.

🥗 Tuesday: Marinated Cabbage Peanut Salad

• The Concept: Fully marinated, crisp, and ready-to-eat with zero cooking required.
• Assembly: Grab your pre-made Vermicelli Noodle & Tofu Salad container directly from the fridge.

🌯 Wednesday: Soft Cabbage Wrap with Tofu & Roasted Veg

• The Concept: Light, refreshing, and handheld.
• Assembly: Warm a tortilla wrap in a dry pan for 30 seconds. Layer your seasoned vermicelli cabbage base, a handful of roasted veggies, and crispy tofu down the center.
• The Finish: Drizzle generously with the sharp, zesty Soy-Garlic-Chili Sauce, roll it up tightly, and serve.

🔥 Thursday: Spicy Roasted Veg & Tofu Stir-Fry

• The Concept: A hot, smoky pan finish to re-crisp your ingredients.
• Assembly: Heat a splash of oil in a skillet or wok over high heat. Toss in your remaining noodles, roasted vegetables, and tofu cubes. Sear for 3–4 minutes until hot and sizzling.
• The Finish: Pour your Soy-Garlic-Chili Sauce directly into the hot pan. It will bubble and glaze the noodles instantly. Top with scallions and serve.

🥣 Friday: Umami Broth Bowl with Tofu & Greens

The Finish: Drop in any remaining roasted veggies, tofu, and cabbage ribbons to warm through. Add leftover noodles if you have them, and enjoy a deeply comforting bowl of express ramen.

The Concept: A comforting, clean-out-the-fridge soup built entirely from your leftover bases.

Assembly: Bring a cup of water or vegetable broth to a simmer in a small pot. Turn off the heat and stir in 1–2 tablespoons of your remaining Peanut-Miso Sauce to create an instant, rich soup base.