Friday night, while my two boys and I were having Mediterranean Marinated Flank Steak, my vegetarian husband had this yummy stir fry.
As I was about to chop the tofu into cubes for the stir fry, I saw my vegetable peeler out of the corner of my eye and got a magical idea. Yes, I just referred to the way I was going to cut my tofu as magical. It was! Since I was using extra firm tofu, I knew I would be able “peel” thin strips, making a “noodle” of sorts. In “super thin strip” form, the tofu can be added in the last few seconds of the cooking process. The tofu strips will still soak up a ton of flavor, and they just might make you feel as though you’re having a hearty pasta! This is a fantastic vegetarian meal!
I sort of threw this together on the fly so the measurements can be “more or less” — they don’t have to be exact. We’re not making a cake here! In fact, add whatever veggies you like!