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!
- About ⅓ of a 1-pound block extra firm tofu
- Grape seed oil
- ¼ cup thinly sliced brown onion
- 2 teaspoons finely minced garlic
- ½ cup grated carrots
- ½ cup finely chopped broccoli
- ½ cup thinly sliced red bell pepper
- A handful of fresh mint leaves
- A splash of orange juice
- Tamari and sea salt to taste
- Use a vegetable peeler to make super thin "noodles" out of the tofu chunk. Set aside.
- Coat the bottom of a large sauté pan with the oil. Add the onion and garlic and cook over medium-high heat until the onion is soft, about 3 minutes.
- Add the carrots and broccoli and cook just until tender, about 5 minutes.
- Then stir in the pepper, mint leaves, and the tofu "noodles." Add the orange juice and season to taste with Tamari and a bit of salt. Sprinkle with Togarashi and serve!
Tamari is a type of Japanese soy sauce that's a bit darker and is slightly thicker than ordinary soy sauce. It's all we use at home since it's gluten-free (which it has to be for my 7-year-old son who has Celiac Disease). Regular soy sauce contains wheat.
Togarashi is the Japanese word for red chili peppers. It'll add some great heat!