The weekend has come to and end. It’s Monday. I’m tired and desperately waiting for Friday to approach. I had such a great weekend that I want another one –stat!
It all started with a fabulous little Friday evening in with Eric. I made some stir fry using Emily’s healthy peanut sauce recipe. Seriously this sauce is so good. I’ve made it so many times, and now add my own touches such as minced garlic and fresh ginger. This is one of Eric’s favorite meals, and every time we make it there are NEVER leftovers.
Eric’s Favorite Stir-fry
- 1 package broccoli slaw
- 1 package Tofu Shirataki spaghetti noodles
- 1 package extra firm tofu, chopped into 1/2 inch cubes
- 1/2 yellow onion, chopped
- 1 red bell pepper, chopped
- 1/4 cup green onions, chopped
- 1 T freshly grated ginger
- 1 T mined garlic
- peanuts for garnish
- Peanut sauce (see below for recipe)
Peanut Sauce ingredients:
- 1/4 c peanut flour (Trader Joe’s carries this. It’s AMAZING)
- 2 T soy sauce
- 1 T sesame oil
- 1 T rice wine vinegar
- 3 T water
- dashes of garlic and ginger powder
Start by draining the extra water from the tofu. If you’re fancy, use a tofu press. If you’re me and cry because you don’t have a tofu press, use every heavy book you can to sit on top of the tofu wrapped in a towel in between two cutting boards or cookie sheets to absorb the excess moisture.
- There really is tofu under this huge pile of alcoholic beverage books – I swear. While your tofu is being pressed (approximately 10 minutes), prepare and chop all of the vegetables (onions, garlic, bell pepper, ginger and garlic). After about 10 minutes time (longer is better) spray a non-stick pan with cooking spray and turn up the heat to medium.
- Sauté your 1 inch cube pieces of tofu until they are browned on one side – approximately 5 minutes. Flip the tofu and continue to brown. About 5 more minutes.
- Meanwhile, sauté your onions and garlic in another large pan. Sauté over medium-low heat about 5-10 minutes until onions are translucent. Add in the bell peppers, broccoli slaw, ginger and let the veggies cook down about 10 minutes or so. Reduce heat to low and add in tofu and rinsed shirataki noodles.
- Whisk together all peanut sauce ingredients in a bowl. Stir into tofu/veggie/noodle mixture. Serve in bowls and topped with chopped green onions and peanuts. You can make this so many ways with any vegetables or meat you have on hand. That’s why I love this recipe – it’s so versatile!
In an effort to make more dinners for Eric during the week I’ve created a meal plan for this week!
Sunday: Tofu enchiladas + black bean cilantro rice
Monday: Vegan Mac N’ Cheese
Tuesday: Protein Power Salad
Wednesday: Sweet potato flax balls + cauliflower and brussel sprouts gratin
Thursday: Free for all – any leftovers, etc.
Friday: Chicken and broccoli stir-fry (clearly we love our stir fry)
Do you like to meal plan? I find it helps me keep my grocery bill in check as well as give me something to look forward to all day! I love coming home to cook dinner after a stressful day.