Monday, June 20, 2011

Simple Stir-Fry

Stir-fries are one of my go-to meals.  They are great because they easily take care of your veggie,  starch, and protein.  Just throw everything in the pan, pick a tasty stir-fry sauce, and cook at medium heat until the vegetables are slightly tender.

A lot of people are afraid of tofu.  Don't be!  Tofu is an inexpensive and versatile protein.  It takes on the flavor of whatever you are cooking with, so you can season it however you like.  I prefer extra firm tofu, because it holds it's shape better and cooks faster.  Simply remove the tofu from its container, put it between several layers of paper towels or a clean hand towel, and place something heavy on it for about 15 minutes (I use either a cookbook or heavy saute pan).  This pressing process removes the excess water.

Soyaki Tofu Stir-Fry


  • 1 package of extra firm tofu
  • Trader Joe's Soyaki sauce
  • 1 cup snap peas
  • 1 cup baby carots, sliced
  • 1 cup sliced portabella mushrooms
  • 1/2 green pepper, sliced
  • 1/2 box of whole wheat linguini

1. Drain and press tofu and cut into cubes.
2. Cook linguini according to directions on the package.  Drain and set aside.
3. Spray saute pan with olive oil cooking spray and add snap peas, carrots, green pepper, and mushrooms.  Add about 1/2 cup of Soyaki sauce and cook over medium heat until vegetables are slightly tender.
4. Spray another saute pan with cooking spray and warm pan over medium heat.  Add the tofu, flipping the cubes occasionally, until golden brown.  Drizzle with Soyaki sauce.
5. Add the linguini to the vegetable mixture and stir to incorporate.  Add the tofu, and serve!

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