This week I made one of my favorite, done in a flash meals. I made a quick stir-fry of cauliflower, edamame, carrots, and pre-packaged flavored tofu. After the amaretti chocolate torte, the only thing we felt like eating was a plate of veggies. Usually, I serve something like this with rice, but I wasn't in the mood for the additional carbs.
You can use any veggies you like with this, as well as any Asian sauces. I wanted something super simple, so I used tamari, chili oil, and dark sesame oil as the sauce.
Here is the recipe for the version I made yesterday.
Peel and thinly slice a few carrots. Heat a wok or skillet and add a splash of canola oil. Add the carrots and season with just a little salt. As soon as the carrots start to get tender, add a bag of defrosted, frozen edamame, one package of seasoned tofu that has been cut into small chunks, several shakes of tamari, a few drops of sesame oil, and 3-4 drops of chili oil. Let that cook for a couple minutes and then add the cauliflower. I had leftover cooked cauliflower on hand, so that's what I used. As soon as the cauliflower is heated, the stir-fry is ready to be served.
This is a nice thing to make in the summer as you have a huge selection of fresh veggies, and the quick cooking time helps keep your kitchen cooler.
You can use any veggies you like with this, as well as any Asian sauces. I wanted something super simple, so I used tamari, chili oil, and dark sesame oil as the sauce.
Here is the recipe for the version I made yesterday.
Peel and thinly slice a few carrots. Heat a wok or skillet and add a splash of canola oil. Add the carrots and season with just a little salt. As soon as the carrots start to get tender, add a bag of defrosted, frozen edamame, one package of seasoned tofu that has been cut into small chunks, several shakes of tamari, a few drops of sesame oil, and 3-4 drops of chili oil. Let that cook for a couple minutes and then add the cauliflower. I had leftover cooked cauliflower on hand, so that's what I used. As soon as the cauliflower is heated, the stir-fry is ready to be served.
This is a nice thing to make in the summer as you have a huge selection of fresh veggies, and the quick cooking time helps keep your kitchen cooler.
oooooooh! I would love a plate full of veggies right now---this looks amazing :)
ReplyDeleteSounds quick and easy and something I need to do more of. I'm suck a stickler to recipes (it's my science nature, I guess). I just need to throw open my pantry and refrig instead of run around town looking for ingredients.
ReplyDeleteThank you Lauren!
ReplyDeletepink- My "off the cuff" recipes are usually a result of my obsession with not being wasteful. I try to use up leftovers and aging produce when at all possible. So, I have to get creative sometimes!
This stir-fry looks great! I am really excited about trying more vegan recipes. It is so much easier than I thought. I love the idea of using what you have on hand and making something delicious out of it.
ReplyDeleteThank you Mary Ann! I am so happy that your are trying vegan recipes!
ReplyDeleteI love simple and delicious (AND HEALTHY) dinners like this one. In fact, the prepackaged, flavored tofu is one of my all-time favorite go-to meal makers. Mmm, stir fry sounds so appetizing to me right now. You might just have inspired my dinner!
ReplyDeleteThanks Elyse! I bought this tofu from the Rainbow Grocery Store in San Francisco-your neck of the woods.
ReplyDelete