Saturday, February 25, 2012

Vegetable & Tofu Stirfry

When your child doesn't want to eat meat, substitute it! This recipe was great because my son helped make the dinner, which made him excited to try it, and he got to try something new. I choose certain ingredients that I new he could help with. He broke the green beans into small pieces, pulled the broccoli into florets, and took the caps off the mushrooms and tore them in to smaller pieces. He did this while I cut up the squash and tofu.

My little helper
Fresh Green Beans
Fresh Broccoli
Yellow Squash (I used yellow for color)
Shataki Mushrooms
Green Onions
Firm (or Extra Firm) Tofu
Sesame Seeds
Sesame Oil
Peanut Oil
Hosin Sauce
Soy Sauce

Jasmine Rice (I used Trader Joe's Thai Jasmine Rice, Frozen)

Stirring the Veg while tofu cooked
This is really a recipe that doesn't use measurements, it is all about taste and how much you want to make. So here it goes as we made it... Drain tofu, and cut into 1/2 inch cubes, place on a towel to remove extra moisture, set aside. Meanwhile, start preparing the vegetables, cut into bite size pieces. Start heating about 2 tablespoons each of the sesame and peanut oils, in a large skillet. Toss the tofu with about 2 tablespoons of sesame seeds. Once the oil is hot, add the tofu and cook until golden brown on all sides. Once the tofu is finished, remove from pan and place on a towel to remove any excess oil.

Add the broccoli and green beans to the oil and cook until starting to get tender, add the squash and mushrooms. Stir until coated with the oil and cook everything to crisp tender. Once the vegetables are cooked, mix in about 2 tablespoons (the magic measurement) of the hosin sauce and about two shakes of soy sauce. Add the tofu and green onions and toss to coat. Serve over rice.

My Plate

He wanted me to take a picture of his plate too.