Spicy Tofu Stir-Fry, Coming Right Up!

Spicy Tofu Stir Fry.



I had a nice surprise today when my friend and business partner was able to stop by for a working lunch. I made us a quick stir-fry, using veggies I had on hand and one of my favorite ready-made products: Tree of Life’s Smoked Tofu.



I love this product because it’s delicious, has a truly “meaty” texture to it, and is incredibly convenient. I often bring along a package when we’re headed to the zoo or park or somewhere where I know vegan-friendly protein sources will be non-existent. My husband brought three packs with him when he and the kids went camping, too.





Locally, I can only get it at Dale’s Natural Foods in Flint, Michigan so I always buy four or five at a time (they last quite a while in your refrigerator).


Spicy Tofu Wrap with Daiya and veggies

Usually I eat it cold in wraps. Today my friend felt like a stir-fry, so I was happy to accommodate. The tofu held up beautifully and the spices made my job almost non-existent. If you’ve always “hated” tofu, or if you’re afraid to try it, this product might pleasantly surprise you. Below is the “recipe” for my stir-fry. It's pretty much a no-brainer when the main ingredient is this good!



Spicy Tofu Stir-Fry for Two

1 package Tree of Life Spicy Smoked Tofu, cut into cubes
2 small shallots, sliced
3 small portobello mushrooms, sliced
2 nice-sized broccoli florets, chunked
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons olive oil
½ cup Imagine Low-Sodium Vegetable Broth
Salt and freshly-ground black pepper to taste
1 tablespoon sesame seeds
2 cups prepared jasmine rice

1. Heat oil in a skillet and add shallots, mushrooms, garlic and red pepper flakes. Sauté until mushrooms start to carmelize, then add broccoli.

2. Stir-fry vegetables for about two minutes, then add broth. Scrape the bottom of the skillet to incorporate any brown bits of mushrooms or shallots.

3. Add the tofu and gently stir-fry until tofu is heated through and the broth has reduced down. Add salt and pepper to taste. Serve over prepared jasmine rice and sprinkle each plateful with sesame seeds.