Ruth's Spring StirfrySubmitted by: RAVON27
IntroductionI made this to celebrate the first day of spring. I made this to celebrate the first day of spring.
1 block of firm tofu, drained and mashed
1 cup of canned pineapple w/100% natural juice
2 Tblsp. olive oil
279 grams of portabella or baby bella mushrooms sliced
3 Cups of fresh asparagus rinsed and chopped
salt and pepper to taste
Add pineapple and juice to tofu
Add ginger, salt & pepper into mixture.
Take out of pan and put aside for later.
Place asparagus and mushrooms in frypan with 1 Tblsp. oil.
Cook till slightly browned.
Add previous ingredients that you set aside and let cook and marinade for 10 minutes.
Place in 2 cup freezer containers to enjoy later.
Or eat right away.
Serving Size: 2 Cups
Number of Servings: 3
Recipe submitted by SparkPeople user RAVON27.