I had a rough day on Sunday. Long story, long. . . I got lost (twice) on my way to be the volunteer photographer at an ATC hike at Mount Tam, and then, while at the hike, my dslr camera broke (#sadtrombone).
So today’s recipe is shot with our point and shoot, which is perfectly lovely, but I must admit I’m sad about the photos. Just when I was learning how to use my camera, I break it (#storyofmylife). We’re sending the dslr off to get fixed, and I’ve also been thinking about upgrading. In the meantime, I’ll be doing my best with our point and shoot and my phone. Onto the food!
This month, I’m focusing on recipes that translate well to leftovers. Today’s stir fry recipe is adapted from a recipe that my friend Anna taught to me years ago when we worked at the Food Bank together. She was literally the first person to teach me how to eat Tofu. Before I met Anna, I had zero interest in Tofu. Now, this is one of my favorite easy, vegetarian dishes.
The good thing about these ingredients is that, as with most stir-fry, you can’t really go wrong. Feel free to throw in a little more of one thing or leave out another all together.
*15 ounces of super firm Tofu (I used half of a 30 oz package) cut into 1/2 cubes
*4 small-medium zucchini, sliced
*1 large carrot, sliced
*1 cup of mushrooms, chopped
*6 baby bok choy, chopped
*1 package of soba noodles
*soy sauce to your liking
*olive oil for cooking veggies and tofu
*a dash or so of plum vinegar (this isn’t critical if it’s not available where you are, but it’s so good if you’ve never tried it)
Step 1: Chop all the Vegetables and the tofu. Slowly pan fry the tofu squares in a small pan.
Step 2: While the tofu is frying, sautee the veggies in a larger pan in this order: Carrots first, then zucchini, then mushrooms, then bok choy. Add in a few dashes of the plum vinegar to both pans.
Step 3: Boil water for the soba noodles while the tofu and veggies continue to cook.
Step 4: Add in soy sauce to your taste to both tofu and veggies while they cook. Once the tofu cubes have a nice golden crispy outside, add the tofu into veggie mixture and mix well.
Step 5: In the tofu pan, scramble two eggs and then toss those in with the veggie-tofu mix.
Step 6: Once the water is boiling, cook the soba noodles for a very short period of time (check your package, but mine was only 4 minutes).
Step 7: Serve soba noodles in bowls and top with tofu/veggie combo.