Posts Tagged ‘stir fry’

Oh Boy, Soy!

// April 9th, 2008 // No Comments » // Grub

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Last year, Michael and I spent about six months being vegetarians. Despite splurging a few times on meat and fish, we managed to eat a pretty wholesome diet full of veggies and tofu for the majority of the time. We were both really amazed at all the tasty dinners we enjoyed and how our bodies generally felt better. In fact, we still try to make our meals more veggie based and I always cook at least one meal a week with tofu.

I had always liked tofu and during our veggie phase I found that I liked it more each time I had it. It took Michael a little longer to jump on board the tofu train though. He had been raised in a typical “meat and potatoes” family. He was a meat lover, through and through. After several attempts at different cooking methods, he slowly came around to enjoying tofu as well.

If you’ve ever wondered about tofu, here’s a little informational article that may interest you. Check out some of the recipes too! I recently put together a stir-fry recipe you can try. Check out my Recipes page for my Lazy Day Stir-Fry.

Lazy Day Stir-Fry

// April 9th, 2008 // No Comments » // Grub

I came up with this recipe one night when I was too tired to stand over a stove stirring a pot. I always use broccoli and carrots in my stir-fry, but you can use whatever veggies you like. This is the easy, no-brainer meal perfect for a weeknight.

1 pkg Extra firm tofu, drained and cubed
1 lb broccoli florets
2 large carrots, sliced 1/4 inch thick
Soy sauce
Ground ginger
Garlic powder
Cracked pepper
Vegetable or canola oil

Preheat oven to 400 degrees.

Toss the tofu with enough soy sauce to lightly coat the cubes. (The tofu will be like a sponge and will soak up the soy sauce, so only add enough to lightly coat.)

Place the broccoli and carrots into a large bowl. Toss the vegetables with enough oil and soy sauce to lightly coat them. Spread the vegetable mixture onto a cookie sheet leaving enough room at one end to add the tofu. Make sure to drain any excess liquid from the tofu before placing on the cookie sheet.

Sprinkle the vegetables and tofu with the ginger, garlic powder and pepper. Add as much spice as you like.

Place the cookie sheet into the oven and roast for 40 minutes, or until the broccoli and carrots are firm yet tender.

Serve the stir-fry mixture over pasta or rice.