Out with the old in with the new! MendRT will be CLOSED Saturday in order to clean off our shelves and racks to make room for new fall products. Visit us online today and Saturday only where we’ll be offering 30% off select items listed in our online store at http://katmendenhall.com/product-category/in-the-shop/.

Shop early as quantities are limited.

As a reminder… 

The Summer boot deal expires in ONE week! That’s right, we’ve been handing out 15% off new boot orders left and right all summer long. The special ends on August 31st, so get your order in now! Use code summer17 at checkout.

You’ve also got ONE week left for your chance to win one of many amazingball prizes from VegNews! Simply go to this link https://www.surveymonkey.com/r/veggieawards and cast your vote in their annual Veggie Awards. Kat Mendenhall (hey, that’s me!) is up for favorite fashion label AND favorite storefront. I’d love to have your vote! A newbie compared to the other companies, I’m completely honored to be nominated.

And if you’re like me and can’t shop on an empty stomach, here’s a no frills no fuss and fast recipe to whip up while you shop.Spicy Sesame Ginger Tofu Noodles

Prep Time: 5 minutes

Cook Time: 10 minute

Total Time: 15 minutes

Servings: 4


1/2 block of extra firm tofu, drained and diced

8oz package of clear low carb noodles or soba noodles

1/4 cup tamari

2 tbsp sesame oil

1 tbsp sriracha

1 tbsp rice wine vinegar

1/2 tbsp agave

2 tbsp Trader Joe’s Everything but the Bagel Sesame Seasoning Blend

1/4 tsp ginger

3 green onions diced and separated

red pepper flakes to taste

To Make:

Note: I used my airfryer to cook the tofu. I spritzed the basket of the air fryer with avocado oil, placed the tofu pieces in the basket of the air fryer, and cooked on 390 for 8 minutes, shaking the basket a few times during cooking. If you do not have an air fryer you can cook your tofu pieces either in the oven or on the stove. The tofu should be firm and slightly golden in color. I did not season the tofu since I was using a sauce.

Prepare sauce by combining soy sauce, sesame oil, Sriracha, rice wine vinegar, agave, seasoning blend, ground ginger and half the green onions to a bowl. Wisk together and set aside.

Bring a pot of water to a boil. Cook preferred choice of noodles according to package directions.

Turn off heat and drain the noodles. If making this a hot dish, place empty pot back on stovetop and combine sauce and noodles together. Gently fold in tofu pieces until combined.

If making this a cold dish, after draining noodles, rinse them with cold water. Place in a large bowl and combine with sauce. Stir until combined. Gently fold in tofu pieces until combined.

Serve noodles with green onion and red chili flakes.

Happy eating!






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