Tue_Feb_19_11:01:18_PST_2019

Sowmya requested the recipe for the "noodle" stir fry I mentioned in my last post- so here it is as promised
I swapped out noodles for broccoli slaw to lower the carb content of this meal while making it vegetable-heavy.

This does not have to be an all or nothing swap, by the way. Even if some cooked wheat/rice/other noodles were added to this dish, it would still have a lot more vegetables than standard vegetables noodles which tend to be heavy on noodles with only a few bits of vegetables here and there. Do what works for you!

Broccoli Tofu Stir-Fry

Broccoli slaw is a shredded mixture of broccoli stalks, sometimes with some carrots and red cabbage included. It is sold in packages in the produce section of American supermarkets.

1. Heat 1 tbsp. oil in a wide pan on medium heat.
2. Drain and pat dry 1 package of extra-firm tofu. Cut into bite-sized cubes. Pan fry the tofu until lightly browned. When the tofu is almost ready, sprinkle it with 2 tbsp. nutritional yeast and a bit of soy sauce. Stir fry for a minute more, then remove tofu into a plate and set aside.
3. In the same pan, heat 1/2 tbsp. oil. Pour in a 10 oz package of broccoli slaw. Stir fry for a couple of minutes.
4. Add 2 tsp. ginger garlic paste, soy sauce, hoisin sauce, sriracha sauce, a drizzle of maple syrup, all to taste.
5. Add a handful of crushed peanuts or a couple of tablespoons of peanut butter.
6. Stir fry for a couple more minutes.
7. Garnish with minced cilantro or green onions.
8. Toss with the tofu and serve.