This is one of those intuitive dishes that really doesn't require much of a recipe—take what you have, throw it together with some tofu and some appropriate seasonings, and stir "fry" it. Here's the original recipe I have been working from (along with my original alterations). I tend to stick with the same general seasonings, and I always include the peanuts, the tofu, the sesame seeds, the sauce, and at least three vegetables. Sometimes I serve this over brown rice, other times over rice noodles. It's easy, it's quick (except for the chopping which, if you use bags of frozen veggies is nonexistent), it's vegetarian, and it's healthy.
Sesame Tofu Stir Fry
Ingredients:
● 1/4 cup finely chopped peanuts
● 1 tbsp. sesame seeds
● 1 tsp. grated fresh ginger or 1/2 teaspoon ground ginger
● 1 12- ounce package extra-firm tofu, drained and cut into 1/2-inch cubes
● 1 tbsp. sesame or peanut oil
● 1 16- oz. bag frozen stir-fry vegetables, thawed, or fresh veggies chopped (I often use fresh broccoli, carrots, peas, or whatever I have on hand)
● 2/3 cup bottled stir-fry sauce or something similar (or your own concoction)
● 2 green onions, thinly sliced (1/4 cup)
● 1 cup forest or shitake mushrooms
Directions:
1. In a bowl combine 1 tablespoon of the peanuts, the sesame seeds, and ginger. Add tofu; toss gently to coat.
2. Heat oil in a large skillet over medium-high heat. Add tofu mixture to skillet. Cook, stirring gently, for 3 to 4 minutes until sesame seeds are toasted and tofu begins to brown.
3. Remove tofu mixture to a bowl (I usually just push it up to the sides of the wok). Add vegetables to skillet; cook and stir for 2 to 3 minutes or until heated through. Add stir-fry sauce; cook and stir gently until mixture is bubbly. Stir in tofu; heat through. Serve over rice. Sprinkle each serving with some of the remaining 3 tablespoons peanuts and the green onions.
Nutrition Facts (makes 4 servings)
* Calories 386,
* Total Fat (g) 14,
* Saturated Fat (g) 2,
* Fiber (g) 6,
* Protein (g) 19
Weekly plan 