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Tofu Magic Stir Fry
Mention tofu at home and the family’s faces wrench. Mention it in a small crowd, you better find protection fast. Here’s a tofu recipe for a teasing stir-fry. This naturally lean cuisine is very low in carbohydrates. I hope you enjoy Tofu Magic Stir-Fry.
The difference between a good stir-fry and an awesome one is using fresh vegetables instead of frozen. Take the tofu out of the box. Please be cautious when taking it out. It is naturally wet, slippery and makes a distinct plop sound when it hits the floor. Let us keep that on the down low. Thanks. Cube the tofu into ½ inch pieces and set aside. Also slice up the vegetables and set aside. Cut up the chicken breast into strips and brown in an olive oil coated fry pan. After the chicken has browned add the fresh vegetables, tofu and stir in about ½ cup of stir-fry sauce. Keep stirring it until the sauce mixes with all the ingredients. Cover to keep the moisture inside the pan and check every few minutes. It should be ready to eat in about 10 minutes. Serves about 4 people.
1 box of Silken Extra Firm Lite Tofu
1 package of Mann’s Sunny Shores fresh broccoli & cauliflower
House of Tsang Classic Stir Fry Sauce
2 yellow zucchinis
1 large onion.
1 chicken breast
2 cups of mushrooms
Note: You can use any fresh packaged broccoli & cauliflower, stir-fry sauce and extra firm lite tofu, depending what is available.
When I was a young child, my aunt Selma would make me a tofu sandwich. I would just dive into that incredible tantalizing goodness. After I would finish my lunch I would say to my aunt Selma “can I please have more tofu?” Now Kevin, you know that to much tofu will make you nuttier than a squirrel falling in a pickle barrel. Ah shucks.
The thing about tofu is that it basically has no taste. When you cook it with other foods, it tends to take on the flavor of the foods you cook it with.
I’m just kidding about the sandwiches. My aunt Selma thinks tofu is a hairstyle from Paris.
