Super Tofu Stir FrySubmitted by: NAWAILOHI
IntroductionTofu, veggies and super duper pasta Tofu, veggies and super duper pasta
1 block extra firm tofu cubed
2 c. chopped kale*
2 c. chopped broccoli
3-4 peeled and chopped carrots
4 servings Barilla Plus Pasta (.5 lb. or 227 g.)
4 T. soy sauce (preferably light)
4 T. sweet "chilli" sauce (Mae Ploy)
1/4 c. pasta water (give or take)
* Use a different veg if you have thyroid problems.
When water boils, add pasta.
Place a steamer and lid over the cooking pasta.
Heat a large non-stick skillet or wok on high and coat bottom with cooking spray.
Saute tofu until golden brown and a bit crispy.
Steam veg on top of cooking pasta for the final 6 or so minutes. (Kale will likely take the longest so you might want to add it first.)
Dump just-tender veg into skillet/wok with browned tofu.
Add cooked pasta and a bit of the pasta water to tofu and veg.
Add soy and chili sauce.
You might want to add some edamame to this too for extra soy protein. I meant to but spaced at the last minute.
Number of Servings: 5
Recipe submitted by SparkPeople user NAWAILOHI.
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Very good! I didn't have any kale today, but I needed to use up some bok choy I had in my fridge. I also added 2 cloves of garlic and 1.5 Tbsp on chopped ginger when sauteeing the tofu. Next time, I will cook my broccoli a little less, about 3-4 minutes instead of 6.
I also used soy pasta for t - 11/18/07
I have a new favorite! This was great. (The lady at the grocery store couldn't figure out how to ring up kale even after I looked it up in her little notebook for her, so we finally gave up and I subbed spinach instead.) I ate some pickled ginger on the side also. - 10/19/11