Monday: Mommy Menu ~ Stir Fry

Today's Mommy Menu is for my friend, Jennifer! This is a yummy way to use tofu, and of course includes lots of veggies, too! Hope you enjoy it as much as we did!

Stir Fry

1 onion chopped
olive oil
1 bag frozen California Vegetables (you can use fresh, too --carrots, broccoli, cauliflower)
3 carrots, sliced (optional . . . the frozen veggie mix never has enough carrots for my taste)
1 package rice noodles (angle hair pasta works, too)
1 package firm or extra firm tofu
1 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. seasoned salt
10 dashes soy sauce

Pour about 1-2 TB of olive oil into a large, hot fry pan. Add the chopped onion.

Chop the tofu into 1 inch by 1/4 inch cubes. Once the onions have begun to soften, add the tofu and cook another 5 minutes, stirring occasionally. Shake the garlic and onion powder and seasoned salt onto the tofu.Next, steam the frozen veggies for 2 minutes to defrost. If you plan to use the extra 3 carrots, chop them and steam them until tender (4-5 minutes). Place your rice noodles into hot water, let sit for 10 minutes. Drain. Add the noodles to the fry pan. Drizzle with olive oil and pour 5 shakes of soy sauce onto the noodles. Mix in, and use the edge of a spatula to cut through the noodles, making them smaller segments, and helping to combine them with the tofu and onions. Add all of the steamed veggies. Pour 5 more dashes of soy sauce over the veggies, and combine everything together. Allow the stir fry to cook for about 5-10 minutes, stirring frequently. Check the flavor at this point, and add a little more soy sauce, seasoned salt, or regular salt. If it seems a little dry, you could also drizzle in a dash or two of olive oil.