My Tofu Recipe: Tofu Stir Fry

Okay, I know I’ve been slacking on the blog tip and I’ve joined 90% of bloggers who don’t even blog. It’s been hectic at work and I am in need of major damage control. Good news is my waistline is down to a 32. Bad news is the past 5 days I’ve been eating like crap and working weird hours (hmm…2 steps forward 3 steps back).

I thought I’d put up a meal that I ate last week to lighten things up. Tofu is light and a good source of protein but many people complain that its bland and nasty. Well guess what…you are either cooking it wrong or not eating it right. Tofu itself is bland; it does however absorb the flavors of other ingredients that it comes in contact, making it extremely versatile.

TOFU STIR FRY

2 cloves garlic, minced or crushed
8 oz. firm tofu
1 tsp. fresh ginger, grated
2 cloves garlic, minced
2 tbsp of stir fry sauce
1 c. (1 med.) red bell pepper, diced
1 c. mushrooms, sliced
2 c. Chinese cabbage or cole slaw

1. In a large skillet, heat oil over medium-high heat. Cut tofu into cubes, stir in tofu, and cook until golden brown (golden brown to a semi hard shell)
2. Stir in garlic, ginger and crushed red pepper, and heat through. Stir in carrots, bell pepper, mushrooms and cabbage mix/ cole slaw mix, cooking for 2-5 minutes. Remove from heat.
3. Add stir fry sauce and bring to a simmer. Garnish with scallions and eat with brown rice or alone.

One key to remember is these stir fry sauces have a lot of fat and sodium so limit it to a couple of table spoons and dilute with water and a touch of vinegar. You can also add any vegetable you want or extra spices. I’ve done curry, Thai spice and even tried Italian dressing (not so good).

Let me know what you guys think and if you want to submit some recipes let me know.

Dont forget to rate and comment below and as usual be good to yourself!