We had a lot of random veggies left in our fridge today. Since I am going shopping tomorrow, thought I would use them up. The best way to do that is in a stir fry. There are no rules really, just throw everything together with some sauce. We love stir fries and have several on the blog already. The Peanut Noodle Stir Fry is my husband’s favorite.
As you can see from the picture, I added tofu to ours. If you are going to use tofu, try to get an organic brand that is non GMO verified since 90% of the soy products in this country contain GMOs. Feel free to add a protein of your choice if soy is not your thing. I tossed in some black rice that we had laying around the fridge as well. We usually make a big pot of rice every week and add it to various meals to stretch them out longer.
Simple Stir Fry
1 pkg firm tofu
4-5 cups of spinach (seems like a lot, but it cooks down)
5 carrots cut in strips
1/2 green or red pepper cut in strips
1 cup sliced green beans
2 cups cooked rice (I used black rice)
2 T toasted sesame oil
For the sauce:
1/4 cup soy sauce or bragg’s aminos
2 T mirin
1 tsp garlic powder
1/2 T coconut sugar
Preheat the oven to 400. Drain the tofu and pat dry. Cut into cubes and place on a greased baking pan and bake for about 45 minutes. In a large sauce pan, on medium heat, cook the oil, peppers, carrots and beans until they soften. Then add the spinach, rice, sauce and tofu. Cook for another few minutes until everything looks well combined with sauce. Serve immediately or refrigerate for later.