Tuesday, September 13, 2011

Stir fry with Tofu

I grew up a picky eater. Anything that wasn't meat/potatoes or pasta, I wouldn't touch. Moved to Los Angeles, and that all changed. I started with Mexican. I wouldn't set foot in a Mexican restaurant before. But I start preparing a super basic Mexican dish at home - taco shell, ground turkey, lettuce, and cheese. I slowly upped the ante to include seasonings, then more veggies like peppers. Today, I'm a Mexican food addict.

So I'm attempting to do the same thing with Asian cuisine. I started with a basic stir fry with noodles recipe. After a few runs with that, I've taken the next step:

2 whole carrots, sliced
1/2 block tofu, small slices
1 cup broccoli
1/2 large zucchini, sliced
1/2 large summer squash, sliced
1 cup snowpeas, chopped
2 cups bok choy, shredded
1/2 green pepper, chopped
1 cup brown rice/rice medley
Rice vinegar
Soy sauce
Olive oil

1. In a wok, heat a few tbsp of oil. Add carrots; cook for 5 minutes. Add tofu and cook for another 5.
2. Add zucchini, squash, snowpeas, and pepper. Cook until veggies have softened, about 15 minutes.
3. Coat mixture with vinegar to taste.
4. Add bok choy and cook until wilted.
5. Serve on top of rice and coat with soy sauce.

Maybe one of these days, I'll make the leap to actually go to a restaurant! (Stop snickering, I'm proud of myself :) )

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