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Tofu Stir Fry Recipe

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This recipe for Tofu Stir Fry is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 extra firm tofu brick
1 thing of stir fry noodles
Frozen veggies
-edamame
-carrots
-broccoli
-red peppers
-zucchini
Teriyaki or Kung Pao sauce
Olive oil
Directions:
Directions:
“Press” tofu for an hour before cook preparation.

Preheat over to 425º and line an oven pan with tin foil.
Cut tofu into 1’x1’ squares and toss with olive oil so they are coated.
Place on oven pan and bake 12 minutes then flip tofu and cook for additional 12 minutes for “chicken like texture”

While tofu bakes: In large skillet, put all veggies into pan with tbls of olive oil and cook until almost thawed. Add 1/4-1/2 the jar of sauce and a cup of water to the veggies and cook. Add precooked noodles to pan and mix until combined. Once tofu is cooked, add to the mix and serve!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes (after the 1hr tofu press)
Personal Notes:
Personal Notes:
I use KA-ME Hokies Stir Fry Noodles (found at Walmart, but I’m sure elsewhere as well) and Panda Express Kung pao sauce when I make this.

 

 

 

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