Meal 1: Stir-fried yakisoba with carrot, bell pepper, onion, ginger, garlic, and scallion. Garnished with sesame seeds and cilantro.
Meal 2: Tea-smoked tofu lettuce wraps with pickled purple daikon radish and scallion. Garnished with peanuts, hoisin and sriracha and served with a side of jasmine rice.
Salad: Mixed greens and chopped veggie salad with snap peas, purple cabbage, carrot, and a ginger miso dressing.