I’m a Pescatarian but the majority of my meals are Vegetarian. I’m not big on fake meat though and do my best to use it sparingly. Especially anything soy based. I have Hashimotos Thyroiditis and some studies say to avoid soy, while others believe it has no effect on the thyroid. I don’t know who to believe so I try to limit my intake as much as possible. But I’ve been finding lately that I’m really hungry. I’m assuming it’s because I’ve been taking my vitamins regularly and my appetite has increased as a result. This always happens. In any case I’ve been trying to increase my protein intake to help me stay full longer and add more variety to my diet. So I’ve been experimenting with tofu occasionally. My most recent experiment yielded this Tofu Stir Fry. It’s pretty much identical to my Shrimp & Broccoli Stir Fry Recipe. I just swapped the protein and veggies.
What You Will Need…
1 package of firm tofu, cubed
1 package of baby bella mushrooms, sliced
fresh baby spinach or frozen whole leaf spinach
1/2 Large Onion, sliced
2 Stalks of Scallion, sliced
Brown Sauce of choice
Seasoning of choice
Brown Rice, cooked
Drain the tofu and cut into cubes. Wash and slice the mushrooms. Season the tofu and mushrooms with the ground ginger and your seasoning of choice (I use Slap Ya Mama). Set aside. You can skip the seasoning altogether if watching your sodium. You’ll get flavor from the sauce.
To prepare the sauce, mix your brown sauce ( I use Trader Joe’s Soyaki), Sriracha, a drizzle of toasted sesame oil and the sliced scallions in a small bowl. Mix your cornstarch with cold water in a separate small bowl. Set both aside.
Now it’s time to start preparing the stir fry. Heat a drizzle of sesame oil in a wok pan and add the onions. Stir fry for 2-3 minutes then add the mushrooms. Cook the mushrooms until brown on each side, and all of the water cooks out.
Add another drizzle of toasted sesame oil and the tofu to the pan. Let the tofu cook for a few minutes on each side until brown and slightly crisp. Then add the spinach. Stir fry for another 3-5 minutes until the spinach is cooked through, then add the sauce mixture.
Coat everything evenly and let the sauce start to simmer, then add the cornstarch mixture and stir thoroughly. If your sauce is too thick, gradually add a little water until you get the consistency you want. Let the sauce simmer for 2 more minutes and turn off the heat.
Serve your Tofu Stir Fry hot, over rice. This Tofu Stir Fry is extremely customizable. You can add whatever protein, veggies or sauce you like. The options are endless.
Y’all have been loving my cooking stories and recipes on Instagram so much that I decided to create a new platform for my cooking. You can now get more of my recipes on my new food blog- Moore Mealz, and see tutorials on the Moore Mealz Instagram. Thanks for the support.
I actually have these ingredients and look forward to trying. It looks delicious! And you probably know this already, but try protein shakes (they’re not soy-based) to help with hunger.
Thank you so much. I do shakes regularly with peanut butter or almond butter for protein but am not fond of having them everyday as I sometimes get bored, and I can’t make them at work.