Is anyone still with me on this? |
Nasoya has just come out with several new versions of their already amazing tofu! Forbes and I rushed right out to redeem our coupons and snagged a container of the new Sprouted Tofu.
And then rushed right back home to create a tasty, seasonal stir-fry.
Nasoya organic Sprouted Super Firm Vacuum Pack tofu is made with organic sprouted whole soybeans and is an excellent source of protein & calcium. What I loved about the product is the easy peel package and no pressing required! Usually I will have to pull the tofu out hours before dinner to press and marinade. This time we threw together a quick marinade and it was ready to cook in 30 minutes!
Sweet Potato Tofu Stirfry
serves 4
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients:
- 2 cups cooked brown rice
- 1 package Nasoya organic Sprouted Super Firm tofu
- 1/4 cup balsamic vinegar
- 2 tablespoons Shoyu sauce (soy sauce)
- 1 teaspoon red pepper flakes
- 2 clove garlic, minced
- 2 sweet potatoes, peeled and chopped
- 1 cup frozen peas
- 1 cup chopped carrots (about 2 large)
- 1 cup baby spinach
- salt and pepper to season
- Mix together vinegar, Shoyu sauce, red pepper flakes and minced garlic.
- Dice tofu into cubes, 1x1 inches
- In bowl or Tupperware pour marinade over tofu and set aside. Marinade for 30 minutes or more, flipping or stirring half way through.
- While tofu is in marinade, heat large saute pan over medium heat. Cook sweet potatoes and carrots for 10-15 minutes until begin to soften
- Add in peas and cook an additional 5 to 10 minutes until heated through. Right before serving, add spinach into pan with 1 tablespoon water and saute until spinach is wilted.
- In smaller saute, cook marinaded tofu over medium heat. Flip every 2-3 minutes, cooking each side until crispy. After about 10 minutes cooking time add tofu to the vegetable pan, toss with any leftover marinade and serve over brown rice.
No comments:
Post a Comment