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Don't get me wrong. I LOVE stir fry. And I was pleased with this one I threw together tonight. But there-in lies the operative word 'threw-together.' These days with this microbiology class, I have to find short cuts. The tofu came from the Whole Foods prepared foods salad bar and the veggies were pre-chopped. I bought some low-sodium stir-fry sauce. (No oil, just lemon juice to de-glaze.)

Don’t get me wrong. I LOVE stir fry. And I was pleased with this one I threw together tonight. But there-in lies the operative word ‘threw-together.’ These days with this microbiology class, I have to find short cuts. The tofu came from the Whole Foods prepared foods bar and the veggies were pre-chopped. I bought some low-sodium stir-fry sauce. (No oil, just lemon juice to de-glaze.)

This stir-fry was a little more involved. A cube of tofu was cut into squares and blotted. That way it picks up sauce (the sauce was a quick throw together of lemon juice, a sesame tamari vinaigrette and low-sodium soy sauce.) There's even crunchy wasabi peas.

This stir-fry was a little more involved. A cube of store-bought tofu was cut into squares and blotted. That way it picks up sauce. (The sauce was a quick throw together of lemon juice, a sesame tamari vinaigrette and low-sodium soy sauce.) There’s even crunchy wasabi peas, steamed kale and sliced mushrooms.