Tofu Stir-Fry: Quick and easy dinner meal

We are on week 3 of our meat-less diet plan— and things are going well. I don’t feel incredibly different, probably because my diet was already balanced and healthy; I think if someone went from a junk food diet to a meatless, whole food diet the impacts would be profoundly felt for the better. Preston and I do agree that we are a bit more hungry on the whole, but nothing so significant we are dissatisfied.


Since we are in the meat-less lifestyle, we have been trying new ways to make the vegetarian staple, tofu. We have tried it sliced and fried (with Pam spray), crumbled in vegetables, and now cubed with rice and stir-fry. YUM!

First, cook up your bag of frozen vegetables. These are a dollar at our King Sooper’s and a lifesaver in every meal. To add bulk, Preston expertly chopped the Bok Choy, a recent discovery in the produce section for us, and add to the vegetables. While your veggies are steaming away, make sure to start the rice. I highly recommend a rice cooker (it is solidly number 3 on the list of must-have gadgets behind a food scale and a food processor).


We went for extra-firm brick tofu because you get more product for the same price compared to the pre-cubed package. The tofu at Safeway is $1.99 a package; we limit ourselves to two packages a week. The ways to slice the tofu is endless, but I went with a simple cubing. I cut the block into thirds, and then thirds, and then through the middle.


Add the tofu cubes to the pan and sautee for 10ish minutes. We like to have a bit of crunch on our tofu, so we added a bit of canola oil in this stage. Once you are happy with the cook on your veggies and tofu, add in the rice.


We cooked 1/2 cup of rice (measured when dry). The rice is there for a bit of bulk, flavor, and general happiness.

Mix together with your favorite sauce, I recommend a PB2, sriracha, soy blend, and you have a complete dinner!

Macros: 450 calories, 40g carbs, 16 g fat, 20 g protein


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