This is not a ground-breaking dinner, but it’s always good to have a few stir-fry options around because they’re so quick and can be decently healthy. I’ve actually made this a few times before, and I love it!
You know what else I love? My new lightbulbs! If you’re a fan of this blog on facebook, you’ve already seen this picture… but just for kicks, here it is again. Incandescent light = yellow and gross. My new fluorescent light = almost like daylight! I’ve had such a string of depressingly bad photos lately, this purchase was REALLY exciting!
40 watt daylight compact fluorescent bulbs… they are magical.
I also love Christmas cards. In particular, these Christmas cards. We bought them in Ireland THREE YEARS ago and never got around to sending them out but this is the year!
Aaaaand then there’s running. Obviously I’m more than a little obsessed with it, but with this right knee issue I’m having serious withdrawals. I ran 2 miles on the treadmill this morning and felt it a little, but it wasn’t as bad as it has been the past few days, so I’m very slightly more optimistic about this ultra I have in 9 days. I will probably have to drop out 5 kilometers in, but I’m going to that starting line, no matter what.
So the stir fry. I like tofu a lot better when it’s browned first. I just put a little oil in a large skillet, toss in the tofu cubes, and cook them over medium-high until they get a little brown. Then I set them aside until the vegetables are cooked.
The vegetables in this are some of my all-time favorites: red bell pepper, baby bok choy (SO much better than regular-sized bok choy), and shiitake mushrooms.
Loving the new illumination!
As a departure from the standard stir-fry and rice combination, I served this over quinoa. I am completely hooked on quinoa – it cooks fast and it is FULL of protein. Win-win.
(adapted from Fresh 365)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp chili garlic sauce or sambal oelek (this makes it pretty spicy! You can definitely use less)
1 tsp corn starch
1 tbsp vegetable oil
1 lb extra firm nigari tofu, cut in small cubes
1 tbsp minced fresh ginger
4 cloves garlic, finely minced
3 cups sliced baby bok choy
1 medium red bell pepper, thinly sliced
about 8 ounces fresh shiitake mushrooms, thinly sliced
3 tbsp chopped cashews
3 green onions (green part only), thinly sliced
Stir the sauce ingredients together and set aside.
Heat the oil in a large frying pan and add the tofu. Cook, shaking the pan occasionally, until the tofu is golden brown on all sides. Transfer to a separate bowl, but leave the heat on.
Add the garlic and ginger to the pan (adding more oil if it’s really dry) and let them begin to brown. Add the vegetables and stir-fry for about 4 minutes, or until tender. Add the tofu cubes and sauce, and cook for another minute or two, until everything is well-mixed and heated through.
Remove from the heat and stir in the cashews and green onions. Serve over rice or quinoa.