Stir Fry Dinner: Tofu and Veggies

I honestly forgot I meant to post recipes on here. Maybe if I plan on blogging our dinners more often, it’ll get us to cook more often!

Well, it so happens that tonight we made one worthy enough of the blog. I’d been sick most of the week, so feeling like cooking was a big win for me. Tonight’s dinner was made of things we’d had for a while: a block of firm tofu, ramen noodles, and frozen vegetables. The only thing I looked up was some ideas for what to put in a sauce.

1. Press and drain tofu. Cut. Toss in cornstarch. We added a little salt, and we had too much cornstarch.
2. Heat pan hot with some oil. Cook tofu for a bit, until some golden-ing occurs.

3. Put aside tofu, add more oil, cook frozen vegetables for a bit.

4. In the meantime, cook and drain the ramen noodles, and mix ingredients for a sauce. Since we didn’t have any dry packets in our ramen noodles, our sauce was:
   • 1/4 cup low-sodium soy sauce
   • An inch and a half of ginger paste
   • Some sesame oil
   • Glug of rice vinegar
   • Glug of honey
   • Garlic powder to your heart’s content (jarred garlic would have worked better)
   • Salt and pepper
5. When the veggies are mostly done, add in the tofu, noodles, and sauce.

Ta-da, dinner!

I cooked most of this on my induction burner; my husband prepped the tofu, and he cooked the noodles on the main gas stove. My favorite pans were used for breakfast this morning, so the pan I used was the ceramic Green Pan. Since this pan is not induction-ready and requires the transfer plate, it doesn’t really get hot enough to crisp the tofu or vegetables to the amount I normally prefer. My induction-ready Calphalon pans are much better for stir-fry meals.

Overall, a great meal, it just took longer because of the pan. I need to practice cooking tofu more often to get the coating and consistency a little better. I really liked the sauce, though it needed more garlic.