Tofu stir-fry recipe
A couple people have asked for this recipe, so here it is! I got it from one of my favorite cookbooks, Good Housekeeping Vegetarian Meals, and it was supposed to be made with snow peas and bean sprouts. I went to 2 grocery stores to find the snow peas and bean sprouts, and neither of them carried these items! So I used a bag of fresh stir-fry mix instead, and I'm so glad I did because the broccoli really adds allot to this dish (plus, it cut way back on prep time).
2 packages Oriental-flavor ramen noodle mix
2 teaspoons vegetable oil
1 package extra-firm tofu (press as much water out of it as you can, then cut into 1/2-inch cubes)
1 bag of fresh stir-fry mix (find it in the produce section; mine had broccoli, snow peas, & bean sprouts, but any mix is fine)
4 green onions, cut diagonally into 2-inch pieces
1 1/2 cups shredded carrots (or more if you like allot of carrots like I do)
1/2 cup bottled stir-fry sauce (if you're a vegetarian, be sure to read all the ingredients...some of the stir-fry sauces I found had oyster juice in them)
1. Cook ramen noodles (reserve flavor packets) for 2 minutes. Drain noodles, reserving 1/4 cup of noodle water.
2. Meanwhile, in a wok or a big nonstick skillet, heat oil over medium-high heat until very hot. Add tofu and cook, stirring often (but being careful not to break it up), until browned, 5-6 minutes. Add bag of stir-fry mix and green onions; cook, stirring frequently (stir-frying), until veggies are tender-crisp, 3-5 minutes. Stir in the carrots, stir-fry sauce, and contents of 1 flavor packet to taste (this is optional...if your stir-fry sauce has allot of salt, you can probably skip the flavor packet); cook until carrots are tender, about 2 minutes.
3. Add noodles and reserved noodle water to pan; cook, stirring, for 1 minute to blend flavors. Enjoy!