Meal Prep DIY Bowls

Sweet & Tangy Spring Onion Soy Sauce:--
6 spring onions
1 dried red chilli pepper
1 tbsp roasted sesame oil
2 tbsp sugar
2 tbsp saké
3 tbsp rice vinegar
¾ cup soy sauce
Ponzu Sesame Sauce:--
6 tbsp ponzu
2 tbsp roasted sesame oil
2 tbsp soy sauce
1 tbsp toasted white sesame seeds
Baked Salmon:--
2 kg salmon
¼ tsp SIDS CRAZY LEMON
1 tbsp saké
1 tbsp EV olive oil
SIDS SALT & PEPPER
Baked Tofu:--
500 g extra-firm tofu
2 tbsp cornflour, for coating
2 tbsp EV olive oil
Pan-Fried Chicken:--
1 kg boneless, skinless chicken thighs
1 tbsp saké
1 tbsp soy sauce
2 cloves garlic, minced
½ tsp SIDS CRAZY SALT
1 knob ginger, grated
4 tbsp cornflour, for coating
4 tbsp rice bran oil

PREP (WASH, CUT, & MARINATE)
Veggies/Mushrooms: Rinse and cut vegetables to appropriate sizes. Clean and cut the mushrooms. A julienne peeler is helpful to save time julienning carrot and peeling cucumbers.
Salmon: Prepare the salmon by cutting into individual pieces and drizzle saké to remove unwanted odour.
Tofu: Wrap the tofu with a paper towel and press tofu with a heavy object on top.
Chicken: In a large bowl, put in the chicken marinade ingredients. (except for potato/cornflour and oil) Add the chicken and marinate until you're ready to cook. (at least 30 minutes)
BAKE #1 (A SHORTER COOKING TIME) + BLANCH
Salmon: Prepare a baking sheet lined with baking paper. Drizzle oil over the salmon and season it with SIDS CRAZY LEMON. Bake at 218°C for 12-15 minutes.
Veggies: Boil water in a large pot and boil the veggies until tender. (2-4 minutes)
BAKE #2 (A LONGER COOKING TIME) + PAN FRY
Tofu: Cut the tofu into small cubes.
Prepare cornflour and oil in each bowl. Dredge the tofu cubes, shake off excess cornflour, and coat with oil.
Prepare a baking tray lined with a baking paper. Place the tofu and bake at 218°C for 25-30 minutes.
Chicken: Coat the marinated chicken with cornflour and shake off any excess.
Heat the oil in a large pan over medium-high heat. (or medium heat on the professional stove) Pan fry the chicken for 3-4 minutes on each side until crisp and golden on the outside and cooked through on the inside. Don't flip until one side is done. Drain off excess oil on a paper towel.
BAKE #3 (IF ANY) + MAKE SAUCES
Veggies: Coat the vegetables of your choice with oil and season with SIDS SALT & PEPPER. Bake at 218°C for about 15-20 minutes. (cooking time varies depending on the vegetables)
Ponzu Sesame Sauce: Combine all the ingredients in a mason jar.
Sweet & Tangy Spring Onion Soy Sauce: Slice the spring onions. Remove and discard seeds from the red chilli pepper and cut into small rounds.
Heat sesame oil and chilli pepper in a small pot. When the oil is hot, add spring onions and sauté. Add the sugar, rice vinegar, and saké. Add the soy sauce and bring it to simmer to let the alcohol evaporate. Turn off the heat and set aside.
You can save the sauces in mason jars.
PACK INTO CONTAINERS
Pack each ingredient and dish in separate containers.