Food & Diet Meatless Monday Recipes Recipes

Meatless Monday Recipes: Tofu & Veggie Stir-Fry

August 27, 2018

Living in the land of pasta, pizza and all things Italian is a seriously wonderful thing. I can never get enough Italian food, but a little diversity in there every once and a while is a must! Another cuisine that I happen to adore is Asian.

Here in Milan a few years ago it was a lot harder to find anything other than all-you-can-eat sushi or cheapo chinese restaurants. Luckily the Italians have recently discovered that there is more to Asian cuisine. Pho, hand-stretched Ramen bowls and Pad thai are now easier to find around the city and people are beginning to appreciate this novelty.

Plus, organic Italian-grown edamame, pak choy and chinese cabbages can be found at the local farmers market. I did a happy dance the first time I saw pak choy at the market and then proceeded to buy more than what could fit into my little baby refrigerator.

I don’t know about you, but for me asian cooking is like jumping hurdles ( I am 5 feet tall so you get the picture). I’ve always struggled to incorporate the right flavors. Maybe because of the lack of availability of ingredients or because the sauces weren’t quite right. But after many attempts (some complete failures), I finally feel like my skills for asian cooking are improving. And this simple stir-fry really hits the spot when I need a break from Italian food.

So guys, this recipe uses tofu. I know a lot of people think that tofu is disgusting and shouldn’t be considered a food. But don’t let this throw you off. I know I am bias because I genuinely like the taste, but I believe that if  it is well-seasoned and cooked right-  tofu can be delicious.

(I swear that some people imagine vegans all over the world chomping on soggy tofu blocks and eating heads of plain lettuce. To the contrary, vegetarian and vegan meals are jam packed with color & flavor.)

I don’t use tofu too frequently in my diet because even though it is a meatless option, soy comes with its own environmental price tag. But for the occasional stir-frys I like to add it for the protein and flavor.

If you know tofu is just not your thang, you could skip it entirely and just have a delicious veggie stir fry.

Also, I’m curious. How many of you eat with chopsticks and who out there is always asking for a fork? (no judgement either way)

Tofu & Veggie Stir-Fry
Print Recipe
Crispy tofu and stir fried veggies served with rice noodles all blended into a delicious soy sauce.
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Tofu & Veggie Stir-Fry
Print Recipe
Crispy tofu and stir fried veggies served with rice noodles all blended into a delicious soy sauce.
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. Bring a pot of water to boil.
  2. While you wait for the water to boil, cut tofu into slices and sauté in pan until golden. Remove from heat and set aside.
  3. Prepare your veggies. Peel and cut the carrots into even discs. Chop the onion into slices. Remove the very bottom part of the pak choy and then chop the rest. Mince garlic
  4. Sauté veggies. Add oil and bring to medium heat. Add garlic first and let simmer for a minute or two. Add onion, carrots and pak choy (add the white part first and the leaves a few minutes later.
  5. When the water comes to a boil, cook the noodles according to package.
  6. As the veggies simmer (about 10-15 minutes) add a few splashes of soy sauce.
  7. Once the veggies are to your preference (I prefer crispier veggies myself so I tend to go shorter on the cooking time), turn heat up to high. Add tofu, cooked noodles, and a little more soy just to season. Mix everything together well. And voila, it's ready. Feel free to garnish with peanuts, hot peppers or cilantro.
  8. Enjoy!


Author: Ali @ Sustainable Psyche

My name is Ali. I am an American living in Italy. I am passionate about delicious food that is also ethical, healthy and sustainable. I love pasta and pizza, traveling, horseback riding and exploring the vibrant city of Milan that I call home.

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2 Comments

  • Reply Claudia August 29, 2018 at 6:19 am

    I’m definitely a chopsticks kind of girl!! 😀

    • Reply Ali @ Sustainable Psyche September 5, 2018 at 11:44 am

      Yes, me too!! 😀

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