Sunday, February 5, 2012

Tofu Stir Fry

This tofu stir-fry is a go-to anytime you have extra veggies in the fridge and a big appetite. It's pretty easy to put together and you can serve a range (from individual to a huge group).


6oz of thin noodles -- I used whole grain thin spaghetti
6oz of tofu -- I marinated mine for about 12 hours in teriyaki sauce
Two (2) tablespoons of butter -- I used vegan butter
Teriyaki-marinated tofu
Four (4) cloves of garlic
1/2 cup of diced mushrooms
One (1) diced, boiled Russett potato
1/2 onion, chopped -- You can use more, I just had an extra half-onion in the fridge
1/2 cup of asparagus, chopped
Three (3) bulbs of green onions, chopped
1/2 cup bean sprouts

Cook noodles as directed on box. Drain and set aside.
Melt butter in a large pan (another reason to use my wok!)
Once butter is melted, toss in garlic.
Next, toss in the asparagus, mushrooms, potato, and onion.  Let heat.
In a separate pan, sear marinated tofu.
Once seared, toss tofu into pan with veggies and let simmer for a couple minutes.
Turn heat up and toss in noodles. Ensure that noodles are completely coated. You can also sear them in the pan at this time if you so desire.
Garnish with bean sprouts and serve immediately. This should serve three to four.