is being forced to is trying to eat a little lighter and healthier this spring, but with most of our cooking utensils and appliances either damaged or packed in boxes, it seems so much easier to order a pizza.
Tofu stir fry to the rescue! Not only are stir fries quick and easy, they require minimal tools and ingredients. We have been eating a lot of different variations, but this sweet and sour tofu has been in regular rotation.
I try to use all organic ingredients, even down to the soy sauce, when the budget allows. Not only is organic healthier, I think it tastes better.
A lot of people don’t like tofu, but I think its because of the way they had it cooked. I much prefer mine cooked in a stainless steel pan. I heat the pan with some olive oil, then add diced tofu that has had the water thoroughly pressed out of it. I add a little sea salt, then lightly brown it on all sides before I add the sweet and sour sauce. That eliminates the slime factor.
- 1 16 oz package extra firm tofu, pressed and diced
- olive oil
- sea salt
- 1 package frozen organic mixed vegetables
- 2 bundles of organic ramen noodles
- 2 T local honey
- 2 T vinegar
- 2 T orange juice
- 2 T organic soy sauce
- Place saute pan over medium heat and cover bottom with thin layer of olive oil. Heat through and then add diced tofu pieces.
- Lightly salt.
- Let tofu lightly brown and then stir or use tongs to flip it until all sides are lightly browned.
- Add frozen vegetables to pan, being careful of splatters if there is oil left in the pan.
- Heat vegetables through.
- Whisk honey, Ningxia Red, vinegar, and soy sauce in a separate bowl.
- Add to the tofu and vegetable, mix in thoroughly and reduce to low heat.
- Cook ramen noodles according to package directions, drain.
- Place serving of noodles in bowl, then add the tofu and vegetable mixture to the top.
What are some of the healthy choices you are making this spring? I would love to see some lighter recipes, so share yours on my Facebook page!