posted by Archana on Dinner, Thai, Vegging In

3 comments

Though I love trying new things, when I go to a Thai restaurant, I almost always get a tofu and veggie stir-fry of some sort. But with it I also get tons of unnecessary sodium, which is why I love making this dish at home. It has all the flavor of a restaurant stir-fry with much less salt. In fact, there’s no added salt because the spices handle the flavoring.

I love baking the tofu because it gives it a good chew, as opposed to the slippery sponge that tofu can sometimes taste like. Plus, its meat-like consistency will trick your tofu-fearing friends into trying this wonderful protein.

If you don’t like any of the veggies I used, sub in whatever floats your boat. And if you’re wondering where to find whole wheat noodles, try Whole Foods or most Asian grocery stores. Better yet, use whole wheat spaghetti like I did – so much more accessible!

What to get:

• Extra firm tofu (size of a deck of cards), drained
• ¼ bell pepper, chopped
• ¼ yellow onion, chopped
• 2 green onion stalks, chopped
• 3 button mushrooms, sliced
• ¼ cup low sodium teriyaki sauce (more or less if you’d like)
• ½ tsp cumin
• ¼ tsp chili pepper
• ground pepper to taste
• 1/3 cup cooked whole wheat noodles

What to do:

Preheat oven to 400°F. Drain tofu by covering a cutting board with paper towels, putting tofu on top and placing something heavy, like a pot, on top of tofu. After draining for 30 minutes, cut tofu into cubes and arrange so they’re not overlapping on a greased baking pan. Bake for 20-25 minutes, or until slightly golden brown.

Meanwhile, put bell pepper, onion, green onion and mushrooms in a nonstick pan and drizzle with half of the teriyaki. Cook on high heat for about 5 minutes. Add in baked tofu, remaining teriyaki, cumin, chili pepper and ground pepper. Marinate on low heat for another 3 minutes or so, stirring occasionally. Mix in noodles and serve.

Serves 1

Bon appétit!