30-Minute Tofu Stir Fry
If you don't love tofu yet, you will after this recipe.
Welcome to our 4th and final recipe for our 30-minute meal series that we’ve been sharing allll May long. Just to recap:
RECIPE 1: 30-Minute Chimichurri Skirt Steak
RECIPE 1: 30-Minute Shrimp Quesadillas
RECIPE 3: Cody’s Asian Chicken Thighs With A Creamy Sesame Peanut Slaw
and finally, RECIPE 4: This 30-Minute Tofu Stir Fry
A Case For Tofu
I feel like I have one of two conversations when tofu comes up:
1) “I love tofu!! My entire personality is tofu.”
2) “I don’t like tofu—It doesn’t have flavor. It feels weird. I don’t know how to cook it.”
I grew up eating tofu, so I’ve always been in camp one, but I understand the sentiment around honestly just not having any good experiences with bean curd pressed into blocks (not helping, but it’s the truth!).
My husband was like that 10 years ago, when we first got married. Spoiler alert: I can now say with full confidence that both Cody and the kids LOVE tofu. It is gone before anything else on the table, and it is so. flipping. easy. to make.
Cooking (and enjoying) tofu is all about having a great recipe. Not to be dramatic, but you wouldn’t chow down on raw chicken and tell me you liked it, would you? Tofu isn’t any different.
TLDR: If you aren’t sure how you feel about tofu or you traditionally haven’t liked it, consider giving tofu another chance. :)
Ease. This recipe comes together in 30 minutes from beginning to end, plus there’s nothing too insane about it. You’ll simply chop veggies & tofu, sauté them in a wok or nonstick pan, and add a simple sauce at the end to bring the whole dish together.
Eat your veggies. I’m always trying to get more veggies into my diet and this is such a great “clean out the fridge” recipe. Although it calls for peppers, carrots, and bok choy, you can use almost anything in this stir-fry to add texture, flavor, and a sprinkle of health.
Leftover game strong. Some things reheat better than others, and this dish is just as good on day two, three, and four as it was on day one. When reheating your white rice, throw an ice cube on top, and cover it with a paper towel or parchment paper—when you’re finished, discard the ice cube and paper towel and fluff your rice with a fork. For the stir fry, either microwave or warm over low heat in a nonstick pan until warmed through.
nonstick pan (this one’s my fav!) or wok
microplane zester
