Friday, May 29, 2020

Stir Fried Tofu from Vicki Delany

If you remember, two weeks ago I gave you a recipe for a tofu noodle bowl.  Because I cook for one, I had half a package of tofu and some noodles left over.  So a few days later, I just threw a bunch of stuff together to make this bowl.  This is a perfect last minute meal.

Because it’s a ‘throw together’ dinner I haven’t provided measurements. Use what you have on hand.  Use up any vegetables you have in the fridge such as beans or zucchini.

Stir Fried Tofu

Package of firm tofu
Soy sauce
Vegetable oil
Green, red, yellow, and/or orange peppers, thinly sliced
Jalapeno pepper, thinly sliced
Mushrooms, thinly sliced
Bottled Asian-style peanut sauce (available at most supermarkets)
Packet of Asian style dried noodles

Slice tofu into cubes.  Marinate in about ¼ cup soy sauce for at least fifteen minutes

Cook noodles according to package directions

Heat a splash of vegetable oil in skillet and add onion.  Cook until onion is just beginning to soften and then add peppers and mushrooms and cook until soft.

Add tofu with its marinade to the skillet.  Add several tablespoons of the peanut sauce. Cook on low for about 5 minutes.

Then stir in drained noodles and stir all together for a couple of minutes.

Coming in September: Dying in a Winter Wonderland, the fifth Year-Round Christmas mystery by Vicki Delany

1 comment:

  1. Love the picture with the veggie mixture. Great colors.