Tofu Stir Fry

Tuesday, April 20, 2010

Holy cow. I need FLOSS A-SAP! I just ate dinner and I have veggies stuck between my molars and it hurts! I need floss I need floss I need floss. Where is it?! I've been looking everywhere!! So far I've used my fork (plastic, mind you) that I will dispose of, but it is not doing the job. No durrr

I feel like once I floss the gunk out of my molars, I will give out a sigh of relief. It's almost like having your ears itch inside so much, that once you clean your ears with Q-tip... your eyes literally roll to the back of your head because it feels so good. Don't lie, you've experienced it before.  And it's not the proper way to clean your ears did you know?

Anyway, onto dinner.

I unconsciously shopped for veggies while roaming around the grocery store, I saw pretty vegetables and ooh'd and awe'd over them and put them in my basket with no back up plan. If I had any plans to use veggies for dinner...well, I simply forgot. Then I read Janetha's post about her sweet & savory tofu stir-fry that she adapted from Oxygen Magazine.

Cha-Ching! I totally have that magazine lying around in my room. Tofu Stir-Fry it is.

I chopped a whole package of extra firm tofu into cubes. Mixed the container with soy sauce, sesame oil, agave, and mesquite seasoning. shake-shake-shake...shake your booooty
Let it sit and absorb for a few minutes or so.

Lined all the cubed pieces on parchment paper and set it in the oven at 375 for 20-30 minutes.

The magazine calls for you to mix the tofu along with the veggies. But I opted to keep it seperate incase I ever wanted tofu with other things OR to eat it by itself ;o)

In a skillet, I added all of my chopped veggies.

- Chopped portobello mushroom
-Bak choy
- chopped sweet bell peppers
-red onions
-green onions
-chopped eggplant

I let it cook in the pan for about 5-7 minutes or until the onions are transparent

Then I add
-1/4 cup of vegetable broth
-1 tbsn honey (I used agave nectar)
-1 tbsn of soy sauce
-1-2 tbsn of white rice vinegar ( I had apple cider vinegar)
-1 tbsn of arrow root powder (I didn't have it on hand, but it was still delish!)
then simmer for another 3-5 minutes

While that was cooking, my tofu was done. I had baked my tofu while preparing and chopping veggies, so it was perfect timing....

....because it was time to dig in

I was pretty proud of myself, because cooking something like this would've intimidate me. The recipe on the magazine looked delicious and pretty...but it intimidated me that it wasn't going to turn out as good as it sounds. Well, it turned out good! Now I am excited to try other recipes that I've oogled over the past year.

I made another batch of this. This time the variety of vegetables were different, thats whats great about this dish. You can accomodate it to your liking.

oh, and winner of cuisinart ice cream maker is Daniel, who said he'd make vanilla with a hint of coconut and lime. Sounds good to me. Email me yo numba! address. Angelalovesfood [at] Gmail [dot] com

It's 11:11! I wish that I can find floss asap. I still need floss dammit!

What do you wish for?


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