Take Out Makeover: Veggie Stir Fry with Crispy Tofu

Who Needs Takeout?
Who Needs Takeout?

The other night I was craving chinese food, badly. Well, I could have gone for some Thai as well. Their range of flavors in dishes always hits a warm and fuzzy spot in my stomach.

I was 5 minutes away from ordering up some Vegetable Pad Thai and Moo Shu Chicken when I decided, hey I can make my own dish and feel great about eating a big bowl of it! So, I grabbed the large broccoli head I bought from one of my favorite farmer’s on Saturday’s market out of the fridge with some other staple ingredients I always have and made a super nutritious dish that hit that same fuzzy spot without all of the added junk! The perfect takeout makeover!

Vegetable Stir Fry with Crispy Tofu and Peanuts
Serves 4

1-2 packages Organic Udon Noodles (I love Hakubaku)
1 head broccoli, roughly chopped
1 red bell pepper, julienned
1 red onion, thinly sliced
3 carrots, julienned
1 hot pepper thinly sliced (or red hot chili flakes)
2 tablespoons organic miso (Try Eden Organic!)
5-7 teaspoons of soy sauce
1 teaspoon ginger powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon umami paste (Taste #5 is my new go to addition to any meal)
8 ounces firm organic tofu
1 tablespoon nutritional yeast
1/8 cup toasted peanuts
3-4 tablespoons of organic coconut oil
Salt and Pepper to taste

First put some water on to boil for the udon noodles. Then in another pan, put a tablespoon of coconut oil and add the spices (ginger,cumin, garlic), then once fragrant add the onions, carrots, broccoli, and hot pepper. Sear the vegetables at medium heat. Once partially cooked, add the miso and mix in with a 1/2 cup of water. You want the vegetables to cook through and steaming them helps.

Make Your Takeout Healthy!
Make Your Takeout Healthy!

Meanwhile in another skillet, add a tablespoon of coconut oil and the bite size firm tofu bites. Sear on all sides. Add the nutritional yeast and toss to coat. Add the peanuts in the same skillet and toast for a few minutes (don’t let it burn!)

Add the cooked udon noodles (they only take a few minutes so cooking them at the last minute is key) to the skillet with all the vegetables in it. Add the umami paste and soy sauce. Toss to coat. Add the tofu on top.

You can even eat it out of a little white box with chopsticks!

 

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