Tofu Stir Fry

February 21, 2015



Thursday nights have turned into a solo date night, me myself and I.  My husband Marc has been spending his Thursday nights sitting around a game table with men 25 yrs+ his senior.  It’s actually quite adorable.  He wonders why they keep asking him back, because he always seems to win.  I guess men are not that different from women, they always want what they can’t get!!

Anyhow, this leaves me each week fending for myself.  I try to come up with a recipe with food I already have in the house.  Any type of stir fry is a great way to get rid of any unused vegetables you bought earlier in the week.  Check out this recipe and change it up using any protein or veggies you have on hand, it’s a great last minute dinner.

Tofu Stir Fry
  • One container of extra firm tofu
  • 1 shallot, sliced thin
  • 1 container sliced baby portobello mushrooms
  • 1 cup fresh or frozen green peas
  • 1 cup fresh or frozen corn
  • 2 cups cooked brown rice
  • A couple sprays of braggs amino acids (soy sauce alternative). I buy the Braggs in a spray bottle because you don't need much.
  • ½ cup vegetable or chicken broth
  • 1 tsp. sriracha
  1. Press out the Tofu (this means you are extracting the liquid), to do this cut the block in half lengthwise. Place on a plate sandwiched between paper towels and place a heavy pot on top for 30 minutes. Cut into large bite size pieces.
  2. Heat a Wok or large sauté pan over medium high heat.
  3. Place tofu in dry pan and cook 5 minutes or so on each side until golden brown.
  4. Add veggies and continue to cook 5 more minutes, maybe lower the heat a tad. Add some fresh cracked pepper and a couple sprays of the Braggs (or 1 tsp soy sauce), just to add a little flavor.
  5. Add the brown rice, broth, and a couple more sprays of the Braggs.
  6. When everything seems well combined and cooked through add the sriracha.


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