What’s for Dinner?
Vegetable and Tofu Stir-Fry
-Francine Segan, FrancineSegan.com
This quick vegetarian stir-fry dishes is one of my favorite January meals. I especially like it in January because it helps me keep my New Year’s resolution to eat healthier!
If you think you don’t like tofu, you’ve got to try this recipe. The peanut buttery sweet and spicy sauce is go great you won’t miss the meat. Plus, it’s way better for you than take-out … less fat, calories, and “mystery” ingredients.
1 1/2 tablespoons olive oil
2 cloves garlic
1 tablespoon minced fresh ginger
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
2 teaspoons peanut butter
Pinch red pepper flakes
1 cup sliced scallions or onions
1 cup sliced water chestnuts
1 red bell pepper, sliced
2 cups broccoli florets
1 1/2 cups sliced mushrooms
10 ounces firm tofu, diced
2 cups cooked rice or noodles*
1. Heat a wok or large sauté pan over medium high heat. Add the oil, garlic and ginger.
2. Stir-fry briefly. Stir in the teriyaki, brown sugar, peanut butter, and pepper flakes. Add the remaining vegetables and stir-fry until tender.
3. Gently toss the vegetables with the tofu and noodles or rice and serve.
* Try Japanese noodles like udon or soba. They’re yummy and available in most supermarkets in the Asia foods section.