Category Archives: Stir Fry

Fried Rice

Posted on July 16, 2012 | 2 comments
I typically make grains on the weekend to avoid the time it takes to prep them during the week.  There is nothing worse than a 30 minute meal, that takes an hour and a half because you need to account for the brown rice to cook.  I have gotten in the habit of planning out a week of meals at a time because as you have probably noticed about me by now, I hate the friggin’ grocery store.  So I shop once a week, get my CSA’s two times a week and that generally allows me to be pretty prepared for all lunches and dinners for the week.
Now sometimes, those made-ahead grains get lost in the back of the fridge.  When that happens there is no better time to use up the rest of your CSA, freezer stuff, and pre-made brown rice, than in fried rice.
Ingredients
  • 3 C cooked brown rice (day old or leftover rice works best!)
  • 3 T sesame oil
  • 1/2 C shelled fresh or frozen peas
  • 1/3 C frozen shelled edemame
  • 1 C shredded carrot
  • 1 small onion, chopped
  • 2 tsp minced garlic
  • 2 eggs, slightly beaten (omit if vegan)
  • 1/4 C Tamari (to keep it gluten free; okay to use soy or Bragg’s Aminos if you are not concerned about gluten)
  • 1 bag Quorn strips (if vegan omit)
  • 1 handful roasted, salted peanuts
On medium high heat, heat the oil in a large skillet or wok.  Add the peas, carrots, edemame, onion, Quorn*, and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled*. Add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
*To keep this recipe vegan, omit the egg and the Quorn of course.
Recipe adapted from Life as a Lofthouse

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Posted in CSA, Dinner, Fridge Finds, Gluten Free, Leftovers, Less is more, Make Ahead, Meat Substitutes, Quick Cooking, Recipes, Stir Fry, Vegan, Vegetarian

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Kohlrabi Tofu Scramble

Posted on July 9, 2012 | 2 comments

This is a twist on a previous post:  Curried Tofu & Wilted Arugula Scramble .  I won’t bore you with the details, but this update is awesome when you add the garlic scapes and kohlrabi it turns slightly more sweet than the original.  Proof that really you can toss anything into a tofu scramble and it will taste good.  Flex your imagination, or simply look into your CSA bag for inspiration.

Ingredients:

  • 1 tsp canola or olive oil
  • 1 medium red onion, diced finely
  •  2 cloves garlic, minced
  • 2 garlic scapes, minced
  • 1 medium sized kohlrabi, peeled and diced into 1/4 to 1/2 inch cubes
  • 1 large handful, pea pods
  • 1 1/2 T fresh ginger, peeled and diced
  • 1 block extra-firm tofu, pressed and cut into 1/4-1/2 inch dice
  • 2 tsp regular (sweet) curry powder
  • 1 tsp hot curry powder
  • 1/2 tsp ground cumin
  • 2 T freshly squeezed lemon juice
  • 1/2 tsp. salt
  • a few pinches of freshly ground black pepper
  • 2-3 C baby arugula or spinach
  • 2 T crushed roasted peanuts
  1. Preheat a large, heavy-bottomed pan over medium-high heat. Saute the onion and kohlrabi in oil for about 4-6 minutes covered, until translucent and tender. Add the garlic, scapes, and ginger, saute for 2-3 minutes.  Add tofu and pea pods to the pan. Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides.
  2. Add the curry powder, cumin, salt, pepper, lemon juice & a few splashed of water if it’s too dry. Mix in the arugula. Cook for 2 to 3 minutes, stirring occasionally, until the arugula is wilted (cover if you want this to go faster).
  3. Taste for spices and add another teaspoon of curry powder if needed. Plate, add crushed peanuts on top and serve!

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Posted in Brunch, CSA, Dinner, Meatless Monday, Quick Cooking, Seasonal Ingredients, Stir Fry, Vegan, Vegetarian

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Spicy Ginger Tempeh Bowl

Posted on February 9, 2012 | Leave a comment

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A few weeks ago I jilted  you by not including any pictures with the Spicy Ginger Sauce post.  This new post is my apology and a stir fry recipe featuring that yummy sauce. I think this sauce would even taste good on ice cream, seriously.

Spicy Ginger Bowl

  • 1 package mushrooms, any variety
  • 2 shallots, sliced fine
  • 2 tsp reduced sodium Tamari, or soy sauce
  • 1 carrot, peeled and diced
  • 1 package tempeh, steamed and cubed
  • 1 yellow bell pepper, diced
  • 1 C brown rice
  • 2 C water
  • 1 recipe spicy ginger stir fry sauce
  • roasted peanuts, for garnish

First prep the rice, that’s gonna take up the bulk of your time (around an hour) to cook.  Check out the package directions, but generally speaking, real brown rice of most kinds (Jasmine, Basmati) will take a 2:1 ratio, water to rice, and about 50-60 minutes to cook and set.  I walk in the door from work, keep my coat on, get the rice ready to go, put it on the stove, and then walk the dog.  When I come back, it feels like instant rice and I have checked something else off my list.

Steam the tempeh in a steaming device and let set.  It will need just about 10 minutes or so.  In a pinch I’ve steamed tempeh in my microwave in water, it didn’t seem to bother the outcome of the dish.   Steaming the tempeh before consuming is one of the best veg tips I ever received.  Number one, it takes out all the bitter and gives it a nice consistency and number two, some brands are not pre-cooked, and really need to be cooked prior to consumption.  My fave is the wild rice variety made by Lightlife it’s super nutty and delish.

Mushrooms are funny in stir fry, they have a TON of moisture and I don’t like ’em all gummy, spongy steamin’ up my stir fry.  I’d rather have them caramelized and yum, like candy.  For the results in the picture, I took a package of baby portobello mushrooms, dry ‘washed’ them, removed the stem, sliced them and dropped them into a hot wok with the shallots, after the water reduced and they began crusting up on the outside, I hit them with 2 tsp of reduced sodium tamari and let that reduce.  I removed them from heat, and set them aside, wiped out my wok, reheated it nice and hot again, then dropped in the diced pepper, cooked for 2-4 minutes then added the tempeh (which was already steamed, so it’s warm still and most importantly cooked).  Let all ingredients get up to the same temp and then hit the whole wok with the spicy ginger stir fry sauce, let it reduce, reintroduce your shallot mushroom mix to the saucey love and serve the whole racket over the rice that is now conveniently done because  you started it before you needed it.  Top with the roasted peanuts.

I love bowls and stir fries as they let me be a lazy meal planner, AND with just a sauce recipe, you can really add anything you want to the mix from the fridge and come out with a sound meal.  I own a nonstick wok from Pampered Chef, I’ve had it since, well, forever and it’s still nonstick.  It’s a nice size for more than just stir fry (sometimes I make soup in it if my Dutch oven is dirty-I told you I was lazy), this  brand is particularly solid, so the heat distributes well and I rarely need to use oil as long as I heat it up well before I add ingredients.   You could easily use a skillet in its place if you would like to cook in batches…too much in the skillet and your stir fry will become a stir steam.  Not good.

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Posted in Dinner, Stir Fry, Vegan, Vegetarian

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PF Chang’s Ain’t Got Nothin’ on Isa

Posted on January 12, 2012 | Leave a comment

Veg friends rejoice.  This is a meat-eater approved recipe (Christine tell Alex it’s good, like PF Chang’s good).  No one will look at you cross-eyed or make that funny chewing face, like when they hate it but are going to swallow it anyway just to make you feel good.  Take it to a party as an appetizer with some bib lettuce to really impress your friends, then tell them it’s tofu after they inhale it and watch them make another funny face…you know the one of shock when they realize tofu doesn’t suck.

This recipe served three as a main dish with a side of edemame with about 2 wraps to spare just using one block of tofu.

Lettuce Wraps with Hoisin-Mustard Tofu
Adapted from Appetite for Reduction

Tofu

  • 1 block (~14 oz) extra firm tofu, diced in 1/2 inch pieces
  • 2 tsp reduced sodium soy sauce

Sauce

  • 1 tsp sesame oil
  • 1 red bell pepper, seeded and diced small
  • 1 small onion, diced small
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 1/8 tsp red pepper flakes
  • 3 tbsp seasoned rice vinegar (mirin is recommended but I didn’t have it)
  • 2 tbsp hoisin sauce
  • 1 tsp sriracha or sambal if you prefer
  • 2 tsp prepared yellow mustard

To Serve

  • About 12 romaine (bib or iceburg will work too) lettuce leaves
  • Bean sprouts
  • Dry roasted peanuts or cashews
  • Rice noodles (the crunchy kind)

Prepare the tofu: Preheat a cast-iron or heavy-bottomed nonstick skillet over medium heat. Add the tofu and cook for about 10 minutes, flipping it once in a while, until it is browned on most sides. About midway through, drizzle with the soy sauce and toss to coat.  I had to add a smidge of peanut oil to this recipe when I flipped the tofu as it was sticking a little.  If you have great patience, and wait it out, it shouldn’t stick.  I do not have patience.  I did however have oil.

Preheat a separate large pan over medium heat with the sesame oil. Saute the red pepper, onion, garlic, ginger and red pepper flakes. Cook for about 10 minutes. The veggies should be soft and browned. Add the mirin (or rice wine vinegar would work here too) and let cook for about 3 minutes. Add the hoisin, sriracha, and mustard, and cook for another minute.  Omit sriracha if you don’t like spicy food.  In general avoid sriracha if you don’t like spice.

Add the tofu to the sauce and toss to coat. Serve alongside lettuce leaves, to stuff like tacos.  Top with the sprouts and crunchy bits.  Sidenote:  this is a great stir fry and would stand on its own over some brown rice or noodles.

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Posted in Dinner, Leftovers, Meat Substitutes, Recipes, Stir Fry, Vegan, Vegetarian

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Spicy Ginger Stir Fry Sauce

Posted on December 16, 2011 | 1 comment

Who doesn’t like a spicy Ginger?!

It’s been a while since I last posted.  Hey, I’ve been busy over at The Mode Life with a few posts not related to food.  I know, right?

Cupboard is bare except for the Doorganics delivery from Tuesday, so I whipped up a stir fry from some veggies and this sauce.  Don’t be too disappointed, I didn’t take pictures, but I assure you…it was delish.  Mr. Wonderful approved.

Ingredients (you probably have these in your kitchen already)

  • 1/2 cup low-sodium veg broth or water
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sherry or mirin
  • 1 tablespoon agave nectar or honey
  • 1 teaspoon cornstarch dissolved in 1 tablespoon water
  • 1/2 teaspoon distilled white vinegar
  • 1/2 teaspoon sesame oil
  • 1 tablespoon peanut oil
  • 3 tablespoons minced peeled fresh ginger
  • 1/2 teaspoon crushed red pepper

In a small bowl, combine the stock with the soy sauce, mirin, agave, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar.

In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat (be careful not to breathe this in right away, trust me), stirring, until fragrant and golden. Add the stock mixture and boil over high heat until thickened and glossy, about 2-3 minutes. Transfer to a glass jar and let cool or use immediately over stir fried veggies and tofu.

Adapted from Food & Wine Magazine

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Posted in Fridge Finds, Quick Cooking, Recipes, Stir Fry, Vegan, Vegetarian

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It Ain’t Easy Being Green, Spring Stir Fry

Posted on June 6, 2011 | Leave a comment

Sometimes desperation comes in the form of “I don’t want to go to the grocery store or farmer’s market today.”  And so, this modification of a 101cookbooks.com recipe was born…from the stuff I already had in my fridge and herb garden.

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Green, Spring Stir Fry

  • toasted sesame oil
  • 8 ounces extra-firm tofu, cut into slices thick as a pencil
  • 4 green onions, thinly sliced
  • scant 1 tablespoon freshly grated ginger (peeled)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 # asparagus, trimmed and cut into 1-inch pieces
  • a couple big pinches of fine-grain sea salt
  • 4 cloves garlic, chopped
  • a few handfuls of chopped kale
  • zest and juice of one lemon and one lime
  • 2 tablespoons Hoisin sauce
  • 1 small handful fresh mint, slivered
  • 1 small handful fresh basil, slivered

When you are frying, stir-fry, the biggest advantages you can give yourself to combat ending up with a soggy-fry is to have all your ingredients prepped and within arms reach of the stove AND a smoking hot pan ready to dump them in to…sometimes a non-stick wok is not the best for this…but do the best you can with what you have.

Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. When it is hot, add the tofu, and cook until golden – a few minutes. Remove the tofu from the pan and set aside.

Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, kale and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lemon zest and juice and the Hoisin sauce. Cook for another 10-20 seconds, stirring all the while.  Serve immediately.  My favorite way to serve this is over cold Soba noodles.

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Posted in Dinner, Noodles, Recipes, Stir Fry, Vegetarian

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Eat Cake. Press Tofu. Juice Lemons. Make Buttermilk.

Posted on May 16, 2011 | 1 comment

One of my gal pals celebrated a birthday last week and NO ONE made her a cake.  This is basically a crime.  Ina Garten would have been be pissed; hence, I dropped everything and made some Barefoot Contessa cupcakes.  Fear not, while the cupcake recipe DOES start with nearly 2 sticks of butter, for dinner I made Lemony Chickpea Stir-fry which basically cancels out the butter!  Eat up!

Chocolate Cupcakes with Peanut Butter Icing

  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, shaken, at room temperature (I never have this on hand, so I “made” buttermilk using 1 cup skim milk and 1 T lemon juice-it really does work)
  • 1/2 cup sour cream, at room temperature
  • 2 tablespoons brewed coffee
  • 1 3/4 cups all-purpose flour
  • 1 cup good cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt

Peanut Butter Icing, recipe follows

Chopped salted peanuts, to decorate, optional

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Peanut Butter Icing:

  • 1 cup confectioners’ sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

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I have a lot of friends that hate working with tofu because it’s “too spongy” or too this, or too that…I create extra, extra firm and combat spongy, with a very scientific pressing technique that I have perfected in my kitchen, you can see it in the first few photos post cupcake in the slideshow.  Hint: it involves a cast iron grill pan.  Very complex.

For the record, the birthday girl hated the stir-fry, but learned that she loves chickpeas.  One small victory.  I on the other hand decided this is one my fave Heidi Swanson recipes.  Different strokes.

Lemony Chickpea Stir-Fry

  • Recipe from 101cookbooks.com
  • 2 tablespoon ghee or extra-virgin olive oil
  • fine grain sea salt
  • 1 small onion or a couple shallots, sliced
  • 1 cup cooked chickpeas (canned is fine, if you don’t want to cook up a pot of dried chickpeas)
  • 8 ounces extra-firm tofu
  • 1 cup of chopped kale
  • 2 small zucchini, chopped
  • zest and juice of 1/2 a lemon

Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.

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Posted in Baking, Quick Cooking, Recipes, Stir Fry, Vegetarian

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Tried and True. Asparagus Stir Fry.

Posted on March 28, 2011 | 1 comment

In an effort to get Spring to hustle up a little, I bought asparagus today from my new fave food store Horrocks on 44th and Breton in Kentwood.  It’s not quite Whole Foods or Trader Joes, but it is a fine substitute.  When I saw asparagus was on sale, I started dreaming of my fave stir fry recipe from Heidi Swanson at 101cookbooks.com.  When I think of stir fry, I think of this recipe. Salty, sweet, crunchy, tart, easy to add ingredients to, a great clean out the fridge starter recipe and very, very pretty, super green.  It just reeks of good for you.  And if you serve it over soba noodles or brown rice, it will net you 2 dinners and 2 lunches.  Enjoy!

Asparagus Stir Fry

  • toasted sesame oil
  • 8 ounces extra-firm tofu, cubed 1/2″
  • 1 cup shelled edamame
  • 1 hand full pea pods
  • 4 green onions, thinly sliced
  • 1 tablespoon freshly chopped ginger (peeled)
  • 1/2 teaspoon crushed red pepper flakes
  • 2 bunches of asparagus, trimmed and cut into 1-inch pieces
  • a couple big pinches of fine-grain sea salt
  • 3 cloves garlic, chopped
  • 1 big handful of toasted cashews, chopped up a bit
  • a few handfuls of spinach, or chopped kale, or chopped chard
  • zest and juice of two limes
  • 2 tablespoons hoisin sauce
  • 1 small handful fresh mint, slivered
  • 1 small handful fresh Thai basil, slivered

Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan – one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden – a few minutes. Remove the tofu from the pan and set aside.

Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, edamame and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.

Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.  I like to serve this over soba noodles or brown rice.

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Posted in Recipes, Seasonal Ingredients, Stir Fry, Vegetarian

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Holiday Leftovers Take I

Posted on January 1, 2011 | Leave a comment

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I’m terrible when it comes to leftovers.  They typically end up in the garbage.  This dish however, began as stragglers, so not technically leftovers as in cooked and saved, this was mostly the stuff that didn’t get made and that would normally rot in my fridge.  As there isn’t really a recipe, here is what I did:

1.  Roasted the squash (in cubes) and brussels sprouts in a few teaspoons of EVOO at 400 until sprouts were caramelized and squash was done.

2.  Warmed up some leftover Basmati (my fave) rice from a previous stir fry.

3.  Stir fried extra firm tofu with lemon juice, orange juice and the zests of both until the tofu was caramelized and the juice made a little sauce.  Then I tossed in a little soy for salt, it created a little glaze.

4.  To assemble:  tofu on rice, with side helping of veggies roasted and topped with pom seeds from the fridge.  We enjoyed this with some leftover French bread and smoked cheddar cheese.

Nom nom.  🙂

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Posted in Leftovers, Less is more, Seasonal Ingredients, Stir Fry

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Baby, It’s COLD Outside!!

Posted on December 14, 2010 | 1 comment

Mr. Wonderful and I were out and about this evening, picking up some groceries, etc when I realized my car outdoor temp registered 17 degrees!!!!!!! Tonight was a toss up, eat poorly and grab some pizza on our way home from shopping or take a marginal amount of effort, 20 minutes and make a real dinner. If I had lost at Weight Watchers this week, I would have absolutely scarfed down some pizza, but since I only maintained, it was this delicious Pineapple Tofu Stir Fry that made me think of an island get-away.  Luckily, I had everything except the ginger on hand, so stopped quick at Family Fare on the way home and whipped up this stir fry with some lovely Basmati Rice. Honestly, chopping and all, took me about 25 minutes. I doubled the recipe which is written to feed two as I had the tofu already cubed, and love this kind of thing for lunch the following day. Mr. Wonderful says “what kinda rice is this? It’s fancy, and tastes good.” Yes dear, it is fancy.

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PineApple TOFU Stir Fry

INGREDIENTS

  • 1 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved
  • Juice of one orange
  • 5 teaspoons rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon ketchup
  • 2 teaspoons brown sugar
  • 7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)
  • 1 teaspoon cornstarch (I needed 2 1/2 tsp when I doubled the sauce recipe)
  • 3 teaspoons canola oil, divided
  • 1 tablespoon minced garlic (I used 2 T of garlic, I love garlic)
  • 2 teaspoons minced ginger
  • 1 large bell pepper, cut into 1/2-by-2-inch strips (I used half a green and half a red leftover from my veggie tray)

PREPARATION

  1. Whisk the reserved 3 tablespoons pineapple juice, orange juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
  3. Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.

TIPS & NOTES

  • Make Ahead Tip: The tofu can marinate (Step 1) for up to 30 minutes.
  • Storing Tofu: I doubled this recipe so I didn’t have leftover tofu, but if you don’t double it consider this tip:  rinse leftover tofu, place in a storage container and cover with water; it keeps up to 4 days in the refrigerator if the water is changed every day or 2; freeze tofu for up to 5 months. (Freezing tofu yields a pleasingly chewy result that some people prefer. Don’t be surprised if the frozen tofu turns a light shade of caramel.)
  • Uses: Crumble and use instead of the meat in your favorite tuna or chicken salad recipe; dice and add to a vegetable stir-fry; add leftover silken tofu to smoothies.

NUTRITION

Per serving: 263 calories; 12 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 34 g carbohydrates; 10 g protein; 4 g fiber; 368 mg sodium; 549 mg potassium.

Nutrition Bonus: Vitamin C (280% daily value), Vitamin A (50% dv), Calcium (25% dv), Magnesium (18% dv).  With rice this was 10 WW points on the new program.

This recipe adapted from my new fave website http://www.eatingwell.com.

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Posted in Leftovers, Make Ahead, Recipes, Stir Fry

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