Monday, January 24, 2011

Tofu Lo Mein Stir Fry

I am forever trying to find ways to cook Tofu. Besides the fact that Jelly loves the stuff, it is good for you and provides a great alternative to meat. We decided to purchase a 1/4 of a cow last Fall. The cow comes from a Colorado farm where the cows are not pumped full of hormones and are grass fed. When you go to pick up your meat, they literally butcher the cow that day. Needless to say we have a lot of beef products.

I like to try and meal plan my week where we have a rotation of chicken, beef, pork, and tofu. It doesn't always work out, as my kids are pretty picky eaters and sometimes I just want them to eat instead of turning their noses up at what I serve them. I refuse to stop feeding the kids healthy foods because all they want is PB&J. The rule in the house is that they have to try everything on their plate, but do not have to finish it. I can not force them to eat. I am under the belief that if they are hungry, they will eat, even if it isn't chicken nuggets. (which they only get when we go out for dinner).

I never ever have "dessert" because that would just set me and them up for disaster. Since I have no will power when it comes to things like chocolate or ice cream, I don't keep it in the house. Even chocolate chips, because eventually I will raid the bag and start eating them by the spoonful. I know some people have dessert every night and have to battle the food dilemma nightly. "Did I eat enough Mommy? Can I have dessert Mommy?" None of that here. We just ask, "Did you try everything on your plate? We'd like you to take a bite of your carrots, before you ask to be excused."

The following recipe is one I put together that would satisfy both the kids and us adults. Jelly gets her tofu, which I love, too. Cookie gets her pasta, and everyone gets a good dose of vegetables. (sorry no pictures today)

Tofu LoMein Stir Fry

1 package extra-firm tofu
1 package of spaghetti (I use regular spaghetti size)
2 tbsp veg. oil
1/2 onion sliced
2 stalks of celery, thinly sliced
1 med. red pepper thinly sliced
3 cloves garlic crushed
1 large zucchini cut into thin half moons
1/4 pkg spinach
1 broccoli crown separated
2 large carrots peeled, shredded
1/4 cup Mr. Yoshida’s (or you can mix some soy sauce w/ some brown sugar or honey)
red pepper flakes according to taste (I don't use because the kids don't like spice, but I have added Chinese sriracha to hubby's and mine.)

1. Cook Pasta according to package directions. Drain and set aside.
2. In a large frying pan or wok, brown tofu in 1 tbsp oil, set aside on paper towel lined plate.
3. Add remaining oil to the pan, cook onions, garlic, celery and bell peppers until soft
4. Put zucchini, carrots, broccoli, spinach in pan, cover and steam 5 minutes
5. Add tofu and pasta and Mr. Yoshida’s mix cook on med. until warm.
6. You can add hot sauce or sriracha or even Korean hot sauce according to your own tastes.

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