Tofu Stir Fry

I’ve made tofu stir fry a bunch of times in college, but it’s been over a year since I’ve tried it again.  Bryan actually recommended that we make it!  We had a block of tofu in our refrigerator that we had to eat before it went bad, so it was perfect timing.

Tofu Stir Fry

Prep time: 5 minutes          Cook time: 15 minutes          Yield: 2 servings

• 1/3 block of super firm tofu
• 1 cup of chopped broccoli
• 10 asparagus shoots
• 2 vine tomatoes cubed
• 2 cups uncooked rice
• Olive oil
• Cracked black pepper
• Basil
• Soy sauce

In a large frying pan, place a tablespoon of olive oil into the middle and turn heat to medium.  While the pan is heating, cube the tofu to your preferred thickness.  Add the tofu to the hot pan.  Cook for 5 minutes and then turn all pieces.  Cook for an additional 5 minutes.  Tofu should be brown on both sides.

Depending on the timing of your rice, cook for it’s appropriate time in a separate small pot.  Add the asparagus and broccoli to the frying pan with the tofu.  Cook for 4-5 minutes, mixing the vegetables and tofu around in the pan frequently.  Mix in the cooked rice and the tomatoes at the same time and turn off the heat.  Drizzle with soy sauce and season with basil & black pepper.  Serve.

There you go!  An easy and quick dinner for two.  There was probably enough left in the pan for one more person, so that’s why I mentioned that this meal could be for 2-3 people.  Depends on who you’re serving. 

As I mentioned in the instructions, I would only keep the tomatoes in the hot pan for minimal time.  I accidentally kept them in the pan too long and they overcooked.  I would add them with the rice and immediately turn off the heat. 

Stir fry is a great meal option because you can truly add whatever you want.  If you don’t like asparagus, don’t add it!  If you would prefer squash or eggplant, add that!

Talk to Me

• Have you made/had tofu stir fry?
• What’s your favorite veggies to add to stir fry?
• What’s your least favorite veggie of all time?