Tofu to zukkiini, ingen no yuzukosho-itame / stir-fried tofu, zucchini and green beans with yuzu citron green pepper paste

This plain-looking tofu and vegetable dish welcomes you with the zesty punch of picante yuzukosho. A quick and easy side dish for your everyday table and bento.

1/2 of recipe: 73 calories; 5.4 g protein; 3.9 g fat; 3.2 g carbohydrate; 2.1 g net carbs; 49 mg sodium (with 50% reduced-sodium soy sauce; 77 mg with regular soy sauce); 0 mg cholesterol; 1.1 g fiber

Abokado to meshida, ebi no sarada, tonyu no yooguruto-fu doresshingu / avocado, Western lady fern and shrimp salad with soy milk yogurt-style dressing

Juicy, succulent lady fern fiddleheads lighten up the golden combination of avocado and shrimp, with everything held together by a softly spicy and creamy dressing made of soy milk.
Drawing out enough water from soy milk after mixing with apple cider vinegar takes a bit of time, so strain the mixture of soy milk and apple cider vinegar ahead of time -- the rest goes pretty quickly.

Salad with dressing (1/2 of recipe):
148 calories; 8.8 g protein; 10.4 g fat; 6.3 g carbohydrate; 2.3 g net carbs; 55 mg sodium; 38 mg cholesterol; 4.1 g fiber

Dressing only (1/2 of recipe):
46 calories; 2.0 g protein; 3.1 g fat; 1.9 g carbohydrate; 1.8 g net carbs; 14 mg sodium; 0 mg cholesterol; 0.2 g fiber

Kabu to radisshu no yuzukosho sarada / Japanese turnip and radish salad with yuzukosho

An instant pickle dish. Spicy and fruity yuzukosho adds a nice punch to the gently sweet taste of kabu turnip.